• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
  8. 8
  9. 9
  10. 10
  11. 11
  12. 12

How the concentration of amylase effects the digestion of the starch.

Extracts from this document...


How the concentration of amylase effects the digestion of the starch. Aim: To investigate whether changing the concentration of enzymes makes a difference to the rate of reaction. Planning: Enzymes are biological catalysts. They speed up the chemical reactions, which go on inside living things. Enzymes provoke all the process necessary for life. Minerals, vitamins and hormones need enzymes to be present in order to do their work properly.They are very efficient at their job. Enzymes are made inside cells. Once formed, the enzyme may leave the cell and work outside. Substrate Product Enzyme ------------------------------------- The substance which the enzyme acts on is called the SUBSTRATE .The new substances formed as a result of the reaction are the PRODUC. For convenience enzymes are usually given a name similar to that of the substrate but with the ending 'ase'. PRELIMINARY WORK- Before starting my actual experiment for my investigation, I had prepared some preliminary. In this experiment I tried out, with different concentrations of amylase with starch to see how long it would take for the starch to convert into glucose. In order to determine the end point of the reaction, I used iodine solutions; this was my indicator because I knew that when iodine is added to starch it produces a blue/black color. Apparatus used: > Amylase solution > Starch solution > Iodine solution > Spotting tile > Stop watch Method for my preliminary experiment 1. I collected the listed apparatus and safety equipment. 2. I cleaned them to get rid of any other chemicals, as this could affect my experiment. 3. Set up my experiment 4. Put one drop of iodine into each well on a spotting tile 5. Added 1cm� of amylase to 5cm� of starch solution in a test tube. 6. I took a drop out of the test-tube and added it to the iodine on the spotting tile, at certain times. ...read more.


As this investigation is about the concentration of amylase, this is one variable, which I will be changing, and my results table will also be based on this. I will dilute the solution of amylase by adding water to it. You can see in the table below how this will be done to achieve the amount I need. Amylase dilution table: This table will help me vary the percentage of amylase: Amylase (%) Amylase (ml ) Distilled water (ml ) Total volume (ml ) 100 10 0 10 80 8 2 10 60 6 4 10 40 4 6 10 20 2 8 10 10 1 9 10 0 0 0 10 Apparatus for the experiment: The apparatus that I plan to use for my experiment is: > Test tube rack > 30ml amylase solution (5%) > 20ml measuring cylinder > 100ml beaker > 250ml beaker (plastic for water bath) > Glass stirring rod > Iodine solution (normal strength two drops mixed with starch) > 13 test tubes > thermometers > Stop watch > Kettle for Hot/cold water (heated according to temperature wanted) > 60ml starch solution > 5ml syringe for accurate measurements Method: Step 1- Firstly, before starting to use the chemicals, make sure that the area experiment is taking place in is safe. Remove any coats or bags lying around. Wear safety goggles and gloves to protect eyes and skin. Safety is very important when doing experiments like this. Step 2- Set out the apparatus as above Step3- measure out the amylase using a syringe according to the amounts stated in the dilution table, and mix with the appropriate amounts of water also stated in the dilution table. Put the diluted amylase in to a test tube. (Repeat this for all 7 concentrations listed in the dilution table) however fill the 7th test tube with just water (last line of dilution table) ...read more.


as in a syringe a meniscus cannot form as due to the compression of air there is no surface tension to form a dip in the surface of the water as the compressed air is forcing it down. EVEN MORE ACCURATE MEASUREMENTS, READINGS AND OBSERVATIONS- Looking at my results I can see that they were fairly accurate and reliable but to make my results even more reliable and more convincing if I had the facilities I could... -Use an electronic device called a colorimeter, which allows you to rely on an electronically developed assumption of when the solution is clear as this device passes light rays through the test tube and will alert you when a chosen level of light rays have shone through (internet research- searched for 'colorimeter' in google search engine). This would be great to notify us exactly when the iodine has cleared and all the starch has been broken down. - I could have done the experiment at least 4-6 times to group up my results and to find out whether or not similar patterns are found each time. -carry out the experiment on the same day in the same period of time (e.g. morning, mid-day, evening or night time) in the same room under same conditions so the room temperature is the same and therefore cannot interfere with each of the experiments. - Again if I had the facilities I would have carried out the procedure according to my original method and not the revised method. I would do this as I explained earlier in my revised method, to save time and for more accurate readings. - Use shorter intervals between concentrations, as there would be more results to read a conclusion and plot a graph from rather than having a few, makes observations easier and accurate. I could use intervals of 10% of amylase concentration rather than going up in 20% for example... instead of using 20%,40%,60%...etc of amylase I could use 10%, 20%, 30%, 40%, 50%,60%...etc. continuing in intervals of 10%. BY HEETEN PINDORIA 10P ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    This means that there is a quick breakdown of substrate, as each enzyme molecule has less substrate to break down. However, decreasing the concentration of the enzyme solution means decreasing the number of enzyme molecules present, which means the ratio between the number of enzyme and substrate molecules gets bigger and bigger.

  2. Marked by a teacher

    effect of concentration of copper sulphate on the action of amylase to break down ...

    4 star(s)

    the active site of enzyme, so will not compete with the substrate for the active site, and the inhibition is irreversible. Heavy metal ions are typical of this type of inhibitors. They will combine permanently to the sulphydryl (-SH) groups.

  1. Marked by a teacher

    The effect of amylase concentration on the breakdown of starch

    3 star(s)

    In both cases the rate of reaction will be slowed down. This should not be a factor in my investigation as no inhibitors will be used in any way. Volume of amylase and starch solution:- has to be the same in each experiment as differences would cause there to be

  2. Marked by a teacher

    Investigating the effect of temperature on the breakdown of starch by amylase.

    Between 40oC and 60oC, the efficiency of the enzyme decreases with temperature, mirroring the first part of the graph. The graph shows that the optimum temperature of the amylase tested was 40oC. The graph supports my prediction that the optimum temperature of the enzyme would be around 40oC, and would

  1. How does pH affect the Denaturation of enzymes Starch and Amylase.

    Then I shall add 5ml of starch to the solution. I will add 2 drops of iodine into each boiling tube and give each tube a gentle shake. The solution should turn blue/black to show the presence of starch. I will then add 5ml of Amylase to the solution As

  2. Exploring the Effects of Copper Sulphate as an Inhibitor on the Enzyme Amylase

    of the precipitate as the concentration in mol dm-3 of the Copper Sulphate increases. This is due to the inhibitor decreasing the effect of the enzyme amylase on starch. Amylase breaks down starch into maltose which is a reducing sugar- meaning it can be picked up with the Benedicts Test by forming a precipitate.

  1. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    (I will be using 1ml amylase enzyme) * State of Starch To identify how this variable affects the rate of the amylase-starch reaction, knowledge of the states of matter must be incorporated. A liquid would react faster then a solid, this is because there are fewer bonds in the liquid

  2. A2 coursework- The effects of bile salts on digestion of fat

    Hepatocytes (liver cells) are lined two cells thick in rows in the lobules so they are close to the blood, blood flows between the rows in the sinusoids. "Other channels carry bile, which is produced by some of the hepatocytes; these channels are called bile canaliculi.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work