Investigate the action of the enzyme amylase on the breakdown of starch.
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Planning: Risk Assessment: * Move bags out the way and ensure there is nothing else on the floor-so that you will not trip over. * Wear lab coats-so that you will be protected from any spillages of chemicals and other liquids. * Collect all equipment safely-So nothing gets dropped and smashed like test tubes. * Be aware of others-So that you don't bump into anyone especially if they carrying anything that might break or chemicals that might be spilt. * Mercury and spillage kit * Glass disposal-so that anything glass that is broken is placed in there and not in normal bins. Introduction: I will be investigating the action of the enzyme amylase on the breakdown of starch. I will know when starch is present because adding iodine to any starch product will automatically change it to a blue/black colour. To show that amylase will break down starch, it will not change colour when iodine is added, this means that starch is now turned into glucose molecules. Enzymes are proteins that act as catalysts. They break down big molecules like starch into small molecules like glucose so that they diffuse through cell walls in our body into the blood stream.
They have started with 0.025% and then went to 0.05% then 0.1% and then 0.2% Prediction 2: I predict that the more concentrated the amylase the quicker it will breakdown the starch solution and a quicker negative result when iodine is added. So therefore, I think that 0.2% will be the quickest. I believe this because when the amylase is more concentrated, it causes a higher rate of catalyse activity. There will also be more active places for a reaction to take place, which will cause more chemical reactions due to successful collisions because of the active site of the enzyme and substrate. Results Test 1: Time Seconds Starch 0.2% ml Enzyme(Amylase) 0.025% ml Results Pos/Neg Temp °C 10 2 1 Pos 30 20 2 1 Pos 30 30 2 1 Pos 30 40 2 1 Pos 30 50 2 1 Pos 30 60 2 1 Pos 30 70 2 1 Pos 30 80 2 1 Neg 30 Results Test 2: Time Seconds Starch 0.2% ml Enzyme(Amylase) 0.05% ml Results Pos/Neg Temp °C 10 2 1 Pos 30 20 2 1 Pos 30 30 2 1 Pos 30 40 2 1 Pos 30 50 2 1 Pos 30 60 2 1 Neg 30 Results Test 3: Time Seconds Starch 0.2% ml Enzyme(Amylase)
But all in all, I still think this is sufficient evidence to show that the concentration of amylase has a big reaction on the process of breaking down the starch. It is clearly shown that the more concentrated the amylase solution is the quicker the reaction will take place. I have no anomalous results in the graph, there is a steady slope downwards. We could have tested the temperature of the amylase with a thermometer before each experiment, making sure they were all the same. With my first experiment it didn't work properly because the amylase was overactive. I could have used a weaker concentration of amylase to slow the process down; this would have enabled me to get some negative results with the iodine indicator. So I would have a result for each different level of starch concentration. Then I would have been able to come to a conclusion from the results to say what affects there would be on the break down of starch with different concentration of starch solution. To expand on my investigation I could find all the factors that affect the reaction of amylase on breaking down starch. I could do an investigation on different temperatures or the different pH affecting the rate of the reaction. Liz Newman GCSE Biology Coursework
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