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Investigate How The Concentration Of Amylase Affects The Rate Of Reaction Between Starch And Amylase.

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Introduction

Aim: To Investigate How The Concentration Of Amylase Affects The Rate Of Reaction Between Starch And Amylase. Prediction I predict that the higher the concentration of the Amylase the quicker the breakdown of Starch. This is because the more amylase particles there are to collide with starch particles the quicker the reaction will happen as there are more amylase particles to collide with starch particles. An enzyme is a biological catalyst and makes a reaction happen at a much faster rate. Enzymes speed up chemical reactions in our cells. Almost every reaction in our body is catalysed by an enzyme. In fact all our body cells contain dozens of enzymes to catalyse the reaction they need. Different cells contain different enzymes depending on the job they do. The substance on which an enzyme works is called its substrate. Enzymes are usually named by adding the ending -ASE to the name of their substrate. So, Carbohydrases are enzymes which catalyse the breakdown of carbohydrates. Amylase is a carbohydrase enzyme in saliva. Amylase begins the breakdown of starch in food. The starch molecules (composed of glucose molecules joined together) are broken down by amylase to maltose. Maltose molecules are composed of two glucose molecules. Proteases are enzymes which catalyse the breakdown of proteins. Pepsin, a protease in gastric (stomach) juices begins the breakdown of proteins. ...read more.

Middle

100 10 0 5 80 8 2 5 60 6 4 5 40 4 6l 5 20 2 8 5 10 1 9 5 Method Modified Equipment: > 2 Test Tubes- to put the amylase and starch in. > Iodine- To add with the starch. > Amylase- To put into the test tube. > Starch (1%) - To put into the test tube. > Measuring Cylinder- To measure the correct quantities of liquids. > Stop Watch- To time the experiment > Beaker- To put the test tube inside it which acts like a water bath. > Thermometers- To measures the temperature of the water bath. > Pipette- To measure correct quantities of the liquids used. Using the above equipment and using the procedure below the experiment will be done. For example we will start of with 10% concentration of amylase. Test Tube 1 Test Tube 2 1 ml Of Amylase 9 ml Of Water 5 ml Of Starch (With Iodine) Now 20% concentration of amylase. Test Tube 1 Test Tube 2 2ml Of Amylase 8ml of Water 5 ml Of Starch (With Iodine) We have to do the same procedure for every concentration. After this we will have to do the following: > Prepare water bath up to 37 degrees > Measure the appropriate amount of amylase for the concentration in a test tube. ...read more.

Conclusion

So basically the more collisions there are the faster the rate of reaction. Both the results table and graph shows this to be correct. The preliminary experiment helped a lot towards my final experiment as it set me up to do the experiment. The preliminary experiment also gave me a vague idea of how I can be able to the final experiment and it also gave me a lot of insight on it. There were many difficulties I had to face while doing the experiment these were: > Keeping the water bath at a constant temperature (37) > Measuring each solution properly > Trying to tell whether the full solution has turned colourless Difficulties like these had to be faced to do the experiment. Evaluation The experiment on whole was quite a success. The procedure I went through was fairly accurate was I got reliable results from using the method. The results were fairly reliable as I cannot say they were perfect results because never had enough time to give the actual proper perfect results. If I had more time then I would have done the experiment more times to see if the results were accurate enough. Also I would also of had varied the range between the concentration of the amylase. If I had an actual water bath then the results would have come out really accurate as we used a substitute in place of a water bath. So in conclusion the higher the concentration of the Amylase the quicker the breakdown of Starch. ?? ?? ?? ?? ...read more.

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