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I am investigating how temperature influences the break down of starch into sugar using the enzyme amylase.

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Introduction

Aim: - I am investigating how temperature influences the break down of starch into sugar using the enzyme amylase. Introduction: - If many simple sugars join together, a very large molecule called a polysaccharide is formed. Some polysaccharide molecules contain thousands of sugar molecules joined together in a long chain. Starch is a polysaccharide made up of glucose molecules. The experiments I shall be conducting will breakdown starch into maltose by using amylase; the maltose will then be broke down by the enzyme maltase into glucose. Variables are conditions that you can adjust during the experiment. Variables are factors that can affect the rate of a reaction. Examples of variables are temperature, surface area, PH level and concentration. Temperature may affect the breakdown of starch; in most experiments temperature increases the rate of reaction due to the energy being added to the particles present. However, in this experiment a large increase in the temperature will cause the enzyme to denature and the rate of reaction to dramatically decrease. Surface Area may affect the breakdown of starch; in most experiments a larger surface area increases the rate of reaction due to there being a larger opportunity for particles to collide. ...read more.

Middle

Through doing the trail run I was able to collect results and data that indicated a suitable range for me to use for the proper experiment. I shall conduct this experiment for every 20�C in my range, which is 0� to 100�C. This is my range as it is the range of temperature at which water is in a liquid state. Results for the experiment being carried out at the temperature . Time (Mins) Experiment #1 Experiment #2 Results for the experiment being carried out at the temperature . Time (Mins) Experiment #1 Experiment #2 Results for the experiment being carried out at the temperature . Time (Mins) Experiment #1 Experiment #2 Results for the experiment being carried out at the temperature . Time (Mins) Experiment #1 Experiment #2 I conclude from the information that I have obtained through carrying out the experiment, my results table and graph that: - * Iodine reacts with starch to change its colour to black. * If amylase is present the starch will be broken down so the iodine will not turn black. * The enzyme amylase is affected and influenced by temperature. * If the temperature is too high the enzyme will denature and no longer be able to perform its breaking down of starch. ...read more.

Conclusion

In other words, the more acidic or alkali, or the further away from a neutral pH the solution, the quicker the rate of reaction due to the weaker bonds. Method to investigate the effect of pH on the activity of the enzyme amylase: 1. Pour amylase solution into a test tube to a depth of 2cm. 2. Half fill another test tube with a 4% starch solution. 3. With a pipette place a drop of iodine into each dimple in a dimple tray. 4. With a glass rod lift a drop of the starch solution from the test tube and mix it with the first drop of iodine in the first dimple in the tray. A blue/black colour should develop; this will be used as the control. 5. Rinse the glass rod. 6. Add 2cm of the appropriate pH buffer to the starch solution and shake. 7. Pour amylase solution into the test tube of starch and shake quickly. 8. Repeat steps 4 & 5 (for the amylase, starch & pH buffer mixture) every 30 seconds until a blue/black colour no longer develops. 9. Record the results in a table. Repeat steps 1-8 for each pH buffer range until all the provided pH buffers have been used. Coursework Investigating Factors that Influence the 1st October 2002 Break Down Of Starch using Amylase Biology 1 David Clark Mr. Edwards ...read more.

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