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Investigating the effect of temperature on the enzyme amylase.

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Introduction

Investigating the effect of temperature on the enzyme amylase. Prediction. My prediction for this experiment is that as the temperature is increased the time taken for the starch will decrease until a certain point where the time will start to increase. Therefore the rate will increase until a certain point and then will start to decrease. The reason for this being at enzymes work best at a certain temperature from around 35 to 40^0C. The higher the temperature the faster the enzymes will become denatured this is because enzymes are proteins; therefore an increase in temperature will cause an irreversible change in the shape of the molecule, meaning the enzyme is denatured. Moreover, during the five minutes that the amylase enzyme is at the high temperature the faster the enzyme will become denatured. However, the enzymes will not become denatured at a low temperature but enzymes will not work as fast as they would around 35/40^oC. So as the temperature starts to increase the time of the reaction will de crease until a certain point where the time will increase. So in the terms of rate enzyme will work faster until a point where the temperature gets to high and they stop working as fast or all together. Results. ...read more.

Middle

Another reason the result was off the curve could have been because of the amount of amylase and starch solution that was placed in the iodine. It was placed in the iodine using a glass rod, which made it hard to put the solution if any into the iodine. Moreover, when placing the solution into the iodine it was hard to tell if all the starch had been broken down, as it was hard to tell wherever the iodine was back to its original colour, so the experiment could have been timed for too long or not long enough as it was hard to tell if the iodine was actually back to its normal colour, therefore the starch might not have been completely broken down. Therefore, this means that the time taken for the starch to be broken down was not very accurate due to the fact it was hard to tell if the iodine was back to its original colour. However, the time taken could be quite accurate as I placed the amylase and starch solution into the iodine every 30 seconds this meant that the next time I placed the solution into the iodine I had a realistic change in the colour as I had given a realistic amount of time for the amylase to break down the starch. ...read more.

Conclusion

I would carry out the investigation at five different pH values to make it a fair test. The values would probably be different values on the pH scale, two acidic values, two alkaline values and neutral. Similarly to this investigation I would put the amylase at the different pH values for five minutes then I would add the starch and using iodine time how long it would take for the iodine to return to its original colour, which would tell me that the starch had been broken down completely. Then I would repeat the investigation at each of the pH values a second time. I think my prediction for this investigation would be that the fastest rate of reaction would be for the neutral pH as enzymes work best at a certain pH around neutral. If the pH is to acidic or to alkaline the enzyme would become denatured. Conclusion. In conclusion, from this experiment it can be seen that temperature effects enzymes after it's reached a certain temperature it causes the enzymes to become more and more denatured, this causes the rate to drop until the enzyme becomes totally denatured and stops working. Therefore it can be seen that enzymes only work at a certain temperature around 40^oc, any higher the enzymes will become denatured or any lower and the enzyme is inactive. Victoria Wright 10t ...read more.

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