• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13
  14. 14
    14
  15. 15
    15
  16. 16
    16
  17. 17
    17
  18. 18
    18

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

Extracts from this document...

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.

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 inequality in volumes would mean the experiment is not wholly fair, which could cause some concern as to whether the results can be seen as true results or not. This volume will no doubt be so small that it could be considered as ineffective towards the final results.

  2. Marked by a teacher

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

    4 star(s)

    so the rate of reaction will decrease, or no reaction at all. There are two forms of inhibitions; competitive and non-competitive inhibitions. Competitive inhibition Competitive inhibitors will compete with the substrates for the active sites of the enzyme. This occur when a structure which is sufficiently similar to that of

  1. Marked by a teacher

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

    The reason why the enzyme seems to have been able to survive without denaturing at higher temperatures is that the enzyme used was a bacterial enzyme, and bacterial enzymes do not necessarily behave in the same way as enzymes from the human body.

  2. For this investigation I am going to investigate the effect of the concentration of ...

    to be taken up by the active sites of the amylase, broken down quicker and the product dextrin released. This will lead to an increase in rate of reaction. If however the temperature rises too much (above about 60 degrees)

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

    This is such as the kettle boils the water and I have no other choice but to collect it from there. It's therefore advised to wear gloves even though the beaker has insulation as some hot water could possibly spill in the event of an accident.

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

    Having two sets of results enables me to get a mean score for more reliability. The boiling tube I used to compare with when the reaction was finished also acted as the control for my study, as no pH buffer was added to the solution.

  1. Investigating a factor that affects the rate starch is digested by Amylase.

    This is because there is clearly only one pH level at which you will get the shortest reaction time. Very few of the points fit exactly on the line of best fit marked on the graph. This is because of the three different trials of the experiment, all marked on the graph.

  2. Investigation on starch and the enzyme amylase.

    Enzyme- Amylase There are many enzymes, but the one, which I'm concentrating on, is the enzyme amylase. Amylase is the general name for an enzyme, which breaks down starch. Starch makes up a large proportion of our diet and needs to be made soluble before it can be absorbed into our bodies.

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