Investigating the breakdown of starch by the enzyme amylase.

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Katie Wilson

Investigating the breakdown

 of starch by the enzyme amylase

Amylase is one of the digestive enzymes which breaks down the carbohydrate starch. It ‘snips’ the long-chain starch molecules into small, glucose molecules.

                Amylase

   

Starch                                Glucose

Method:

1) Using the pipette place 5cm³ starch solution into a test tube.

2) Add 1 drop of Iodine to each dip in a spotting tile.

3) At the same time a) Add 5cm³ amylase.

                        b) Remove a few drops of the mixed solution.

                        c) Drop it into the 1dip in the spotting tile.

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                        d) Start the stopwatch, Record the result.

4) After every minute, remove 1 drop of the mixed solution and add it to the spotting tile. Read what happens.

5) Record how long it takes for the digestion to be completed.

6) Repeat for one of the other temperatures.

Prediction:

I predict that the higher the temperature the faster the rate of reaction, I think this because of collision theory, which I have explained in my conclusion. I also think that the reaction time will increase as the enzyme denatures.

Results:

At low temperatures enzymes work ...

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