• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

I am going to investigate the effect of pH and temperature on the activity of the enzyme amylase.

Extracts from this document...

Introduction

Title: Amylase Hypothesis I predict that as the temperature increases, the speed of the reaction will increase. When a particular temperature is reached I believe the rate of reaction will dramatically decrease. I believe this because most chemical reaction happens faster when the temperature is higher. At higher temperatures molecules mover around faster, which makes it easier for them to react together. Usually, a rise of 10OC will double the rate of reaction. This is true for enzymes up to about 40OC. However at 40OC the enzyme begins to be damaged, so the reaction slows down. By 60OC the enzyme is completely denatured. I predict that the same will happen the further away the pH is from pH 7. I believe this because the optimum temperature for most enzymes is about pH 7 therefore the further away from pH 7 (either more alkaline or more acidic) the less affective the enzyme. To investigate the factors affecting the activity of the enzyme Amylase, I will adapt a pilot experiment, which investigates if the enzyme amylase breaks down starch. The pilot experiment was: Method * Pour amylase solution into a test tube to a depth of 2cm. ...read more.

Middle

Due to the enzyme's unique active site it can only convert one kind of substrate molecule into one kind of product. First of all the average time taken for the starch to be digested in each condition was calculated. Temperature(OC) 10 21 32 40 50 55 60 67 80&90 Average Time (min) 9.8 6.7 5.3 5.5 3.5 3.0 3.5 4.5 10 + pH 8 7 6 5 3 2 Average Time (min) 9.5 6.7 4.5 2.8 4.7 9.2 The results were then plotted on a graph (see Graphs 1 & 2) and the points joined together. From graph 1, I can see that as the temperature of the mixture increases, the time taken for the amylase to digest the starch decreases. This happens fastest at 55OC, however if the temperature continues to rise then the time taken for the amylase to digest the starch rapidly increases. By the time 80 OC is reached the amylase does not digest the starch. From graph 2, I can see that as the pH of the mixture increases, the time taken for the amylase to digest the starch decreases. ...read more.

Conclusion

I believe that the experiment was designed well but there were a few problems. The optimum temperature for the amylase was too high. I believe that all the results were skewed because the enzyme was not given enough time at each particular temperature to be fully affected before it was added to the starch. Because of time restraints they were only left in the water bath for 10 minutes before starting the experiment. However, they should have been left in the water bath for about 30 minutes so that the amylase had been completely affected by the temperature before the experiment was started. I decided to conduct the experiment at 10 OC intervals instead of 5 OC because there was not enough time. When the results were collected I plotted them on a rough graph to find the optimum temperature and then conduct the experiment at this temperature to ensure it was the optimum temperature. I also conducted all three experiments for each condition at the same time to save time. Additional work, which could be carried out, is to repeat the experiment using, a wider range of temperatures and pH levels, a range of different starch solution concentrations or using different enzymes such as protease with a protein. ...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 pH affect the activity of amylase

    3 star(s)

    during the investigation * Get 3 dimple trays and add 2 drops of iodine to each dimple * After you have done this place 5ml of starch solution into both boiling tubes and immediately start the stop clock * Use a pipette to take out a couple of drops of

  2. Marked by a teacher

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

    At low temperatures, the molecules did not collide as frequently and the starch was therefore not broken down as quickly. This is true of any reaction, whether or not it involves catalysts, biological or otherwise. The enzyme was most effective at 40oC because this is body temperature, at which is it most used to working.

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

    I will also still use pH 12, as I have no control over the pH given to me. The only change I shall make is that I will have a water bath set-up at 40?C. This will suit the enzyme as it works best at around 37?C, and shall not

  2. Experiment to investigate the effect of temperature on enzyme activity

    * At higher temperatures molecules more around faster making it easier for them to react. * Normally when no enzyme is involved a 10�C rise will double the rate of reaction. No Enzyme: * There are no enzymes involved in this * Example.

  1. Catalyse Investigation

    By 60OC the enzyme is completely denatured. I predicted that the same would happen the further away the pH is from pH 7. I believed this because the optimum temperature for most enzymes is about pH 7 therefore the further away from pH 7 (either more alkaline or more acidic)

  2. Investigating the Rate of Reaction of the Enzyme Amylase on starch

    These bonds are weak and thus are not covalent. The lock and key diagram can understand the specific shape of the enzyme. The substrate above fits the shape of the active site, so can bind with it. Any other shape will not fit this active site.

  1. An investigation into the effect of pH on the starch hydrolysis of fungal and ...

    of the starch area digested will be minimal and results could be less reliable. However if they are left for too long then the colourless areas from each of the six holes could merge into one another, this could also make results inaccurate.

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

    to give time for the movement from the test tube to the spotting tile for testing. Results: These are my results I obtained for my preliminary experiment (first trial run): Temperature (�C) Test #1 Time (s) Test #2 Time (s)

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