• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Investigating the effect of the enzyme amylase on the breakdown of starch

Extracts from this document...

Introduction

Investigating the effect of the enzyme amylase on the breakdown of starch (1) The aim of this investigation is to investigate the factors that could effect how the enzyme amylase works on breaking down starch. I am also going to investigate what factors work as a catalyst and what factors that have no effect. (2) In the body there are many chemical reactions that keep the body running. The breakdown of food is just one of them. To break down food we use enzymes, I will now tell you a bit about enzymes. An enzyme is a biological catalyst. All enzymes have 5 important properties: 1.They are all proteins 2.Each enzyme controls one particular reaction. 3.They can be used again and again as catalysts 4.They are affected by temperature 5.They are affected by P.H Enzymes will only work on specific substrate as shown: Digestion is when enzymes break down large food molecules into smaller ones inside your gut. The molecules must be smaller to get through the gut wall that is why enzymes need to break them down. This is what two large food molecules will look like after enzymes have digested them.: Starch molecule (a carbohydrate) Protein molecule Enzymes are also used in industry. ...read more.

Middle

Every 15secs put a drop of mix on a different dimple ( You must keep on doing this until it turns the same color as it was before) 5.Now put the mix in a test tube 6. Put 2ml of benedicts solution in the test tube. 7.Put the test tube in the beaker and heat until becomes an orangey pinky color.(we do this to prove that it was a glucose substrate) "Make sure when repeated all equipment is cleaned thoroughly" Here is a quick sketch of what your equipment should look like when set up: The summary of the equipment is according to what can be found in the schools equipment. The syringe and pipette must measure to 1.0ml and the stop clock must measure up to m/s (6) To make this a fair test there are not many precautions I must take but here is a bulleted list. * Make sure you have the same amount of substrate each test. * Make sure all test tubes, beakers and spotting tiles are cleaned thoroughly. * I will have to be quick off the mark for with the stop clock. (7) There are few safety precautions needed: * Safety goggles while using Bunsen burner. ...read more.

Conclusion

(2) I think my way of carrying out the experiment was a good because it proved the fact that when I increased the concentration of amylase, the time taken for the active sites to break down starch decreased. The only bad thing I can think of about the way I carried out the experiment is the fact that u are not always sure that the Iodine has returned to it original color which sometimes made the results a bit inaccurate. (3) If I was to start the experiment again the only thing I would improve was the mixing from the mixture of Iodine. Because sometimes I could not be totally sure that the Iodine had returned to its original color. (4) My results were accurate. Proved by the line graph because the line justifiably had a clear straight run through the results pin pointed. But I did have to repeat many results taken. The time taken to breakdown starch was accurately decreasing when I increased the concentration of amylase. (5) There were many results I was forced to re-do. Because the result did not suit the rest of them this happened because sometimes I would be 1 dimple to late to stop the clock or 1 dimple to early and because we only put 1 drop of the mixture in a dimple every 15 seconds. That extra or less 15seconds could make a very big difference! (6) ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    effect of concentration of copper sulphate on the action of amylase to break down ...

    4 star(s)

    This anomaly is obviously a systematic error as the time for the three repeats are within a small range. Temperature of solution could affect the rate of reaction, but the average temperature is 22.3�C, which is not a big difference to the others set of results, so it is not temperature.

  2. Marked by a teacher

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    This would mean the enzyme would be working at its most efficient point, which would be very applicable to the idea of using enzymes in washing powder (37�C being close to the normal washing temperature using biological washing powders). In a number of ways this is also a bad way of conducting the experiment.

  1. Marked by a teacher

    The effect of amylase concentration on the breakdown of starch

    3 star(s)

    where as non-competitive inhibitors compete for different sites but change the shape of the enzyme they attach to thus making the substrates active site inactive as the starch molecules now cannot fit into the new shape of the active site.

  2. Marked by a teacher

    Investigating the effect of temperature on the breakdown of starch by amylase.

    Kinetic theory is the idea that, when a substance is heated, its molecules, having been supplied with energy, move around faster. In this experiment, as the temperature increased, the enzyme and starch molecules collided more frequently (Brownian motion) and with more energy which caused them to react more efficiently.

  1. For this investigation I am going to investigate the effect of the concentration of ...

    If the pH level is at an extreme (in this case strong alkali) the enzyme will be denatured and work at a slower rate or even stop. For these reasons the pH will remain the same throughout the experiments so as not to change the rate of reaction.

  2. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    In this official investigation, I will look to see if I can observe a more accurate optimum temperature and the correct downfall of the rate of reaction after the optimum (unlike the preliminary results). Apparatus required: (Due to the poor result outcome I have changed a piece of apparatus that will enable me to obtain accurate results)

  1. How the concentration of amylase effects the digestion of the starch.

    The diagram above is from a text book... ' key science- biology' written by...'David Applin' published in 1994 -shows the optimum PH level of an enzyme... The volume of starch used also has to be kept the same (60ml) throughout the experiment, because if one contains more starch than the other, the enzymes will have to do more

  2. Investigating the Rate of Reaction of the Enzyme Amylase on starch

    These bonds are weak and thus are not covalent. The lock and key diagram can understand the specific shape of the enzyme. The substrate above fits the shape of the active site, so can bind with it. Any other shape will not fit this active site.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work