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

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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.

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