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Investagate the Effect of Temperature On the Activity of Amylase.

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INVESTAGATE THE EFFECT OF TEMPERATURE ON THE ACTIVITY OF AMYLASE Independent Variable- Temperature Dependent Variable- Time taken for the reaction Control Variable- Volume of amylase - Volume of starch - Concentration of amylase - Concentration of starch - pH As the temperature increases the time taken for the reaction increases. But eventually a temperature is reached which denatures the enzyme so the time will be decreased. An enzyme is a protein which acts as biological catalysts. They speed up reactions. Enzymes contain an active site where the reactions take place. They have a specific shape into which the substrate fits. The substrate, the substance being broken down, collides with the active site causing a reaction to happen. The substrate fits into the active site of the enzyme. Substrates have a complimentary shape to the shape of the active site. At the end of the reaction a product has been produced. The substrate has now been broken down. The enzyme is unchanged By the reaction and can be reused. If the temperature is too high (around 60�c) or too low (around 0�c) the enzyme will be denatured. ...read more.


5) At 30 second intervals, one drop of the mixture was dropped into each successive depression in the spotting tile. It is good to use 30 second intervals because this is a rapid reaction so a time of 30 seconds allows us to tell when the reaction has ended. The shorter the time interval the more accurately you can pinpoint the end of the reaction. 6) The colours in the spotting tile were observed and where there was no further colour change, the time was noted. A dark brown colour was seen at the start as there was more starch and this became lighter changing to an orange/yellow colour as there was less starch. The experiment was replicated four times making only one change, the temperature to spot anomalous results. It helps you to calculate the mean. Replicating increases reliability. SAFETY While carrying out this experiment you must wear safety glasses at all times. You must take care while using the waterbath as its temperature can become quite hot. ...read more.


The substrate I used was starch. At the end of the reaction a product had been produced. The substrate has now been broken down. The enzyme is unchanged By the reaction and can be reused. The amylase had broken down the starch giving a product, maltose. Sources of error: 1) Time delay before first sample. 2) Drop size of iodine is different. 3) Water bath temperature-may vary a few degrees up or down. Also temperature change when out of water bath, rinsing and handling. 4) Drop size of starch/amylase mixture. 5) Inaccurate volumes due to air bubbles. 6) Deciding when the colour change has occurred which indicates the end of the reaction. The results should be reliable as a total of 5 replicates were carried out and the minimum was 3. Improvements: 1) Another person should start the stop clock. 2) Use a measured volume of iodine. 3) Place apparatus in water bath throughout the experiment. 4) Use a measured volume. 5) Remove air bubbles. 6) Use a spectrophotometer (measures colour change). If these improvements were made, the reliability would be increased. There were a number of anomalous results. ie 45�c-120 secs 40�c-210 secs Anomalous results exist because often the end of the reaction is misjudged. ...read more.

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