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Investigate the effect of temperature change on the rate of hydrolysis of starch catalsed by amylase

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Introduction

Aim: to investigate the effect of temperature change on the rate of hydrolysis of starch catalyzed by amylase Planning Hypothesis I predict that as the temperature increases, the speed of the reaction will increase. After a particular temperature is reached 37oc I believe the rate of reaction will dramatically decrease. Scientific reasoning of hypothesis Enzymes are globular in structure, where one or more polypeptide chains twist and fold, which bring about amino acids that form the active site. They are used to speed up reactions in living organisms. Enzymes are specific in their action. Most enzymes get damaged at 40oc because their active site decomposes when this happens the enzyme is said to be 'denatured'. Enzymes can also be inhibited by substrates that fit into the active site but cant be broken down be the enzyme as the enzyme is not designed to break down that specific substrate. These inhibitors can stop that specific enzyme from breaking down the substrates it is designed to break down. Amylase is an enzyme; it is present in the digestive systems of many animals. ...read more.

Middle

- enzyme concentration(amylase) - inhibitor concentration - the pH level - temperature In my investigation I will be studying the effect of temperature on the amount of starch catalysed by amylase so I will be using temperature as my independent variable. The temperature range for the experiment will be 20�C, 30�C, 40�C, 50�C, 60�C and 70�C I have not included any temperature under 20oc because they will be too slow to measure to the time available and above 70oc all the enzymes would have denatured so no reaction will take place. The dependant variable for my experiment will be the substrate concentration (starch) this will change according to the speed at which it is broken down at he different temperatures. My fixed variables will be pH concentration, amylase volume, inhibitor concentration, and starch volume these will all start out at the same amount If the pH was altered or changed then the ions of the enzyme or substrate may neutralise each other resulting in no forces of attraction which would lead to the enzyme substrate complex not being properly formed. ...read more.

Conclusion

- I will repeat the experiment twice to make sure my results were accurate and there were no anomalous results Apparatus: - 6cm3 of 2% amylase - 30cm3 of 0.5% g/100cm3 starch: - 7 Test tubes - Thermostatically controlled water bath. - Colorimeter: with red filter - 7 Colorimeter test tubes - Beakers and measuring cylinders: - Stop watch - 6cm3 iodine solution: - Syringes: for accurate measurements - Thermometer: for accurate temperature measurements Risk assessments: - I will ensure all chairs, bags etc. are put away so that nobody will trip over them. - I will ensure that my working area is free of any mess so that I can see what I'm doing and can think straight - I will wear goggles to protect my eyes from corrosive chemicals such as iodine and the hot water in the water baths. - I will wear a lab coat to protect me from any spillage's - I will wash my hands so that I don't carry around chemicals like iodine that may cause damage to me. ...read more.

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