• 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

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

    4 star(s)

    This means that there is a quick breakdown of substrate, as each enzyme molecule has less substrate to break down. However, decreasing the concentration of the enzyme solution means decreasing the number of enzyme molecules present, which means the ratio between the number of enzyme and substrate molecules gets bigger and bigger.

  2. Marked by a teacher

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

    4 star(s)

    Using the same colorimeter and filter every time. Filter used is 440nm. Systematic Pipette Different pipette could have different size. Use the same pipette for the same solution. Systematic Volume of amylase Larger volume of amylase will increase the rate of reaction because more active sites are present to catalyse the reaction.

  1. Marked by a teacher

    The effect of amylase concentration on the breakdown of starch

    3 star(s)

    Things that have to be kept constant throughout all of the experiments Temperature:- It is vital that the temperature remains the same in all the experiments as this will have a great impact on the results if not. This is because if the temperature increase the amylase and starch molecules will begin to move faster due to the kinetic theory.

  2. Marked by a teacher

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

    The pilot study showed that 20oC was the lowest temperature at which the enzyme could function at all effectively and that the enzyme would denature possibly at 70oC and definitely at temperatures above that. The main experiment would be conducted at 10oC intervals between these temperatures in order to obtain a sufficient number of sufficiently dissimilar results.

  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. Theeffects of amylase concentration on the breakdown of starch

    If too much heat is applied and the enzyme molecules gain too much kinetic energy, the intermolecular bonding is tampered with and bonds are destroyed. This directly affects the shape of the active site, and as the enzyme is completely dependant on its specific shape, it renders the enzyme ineffective and is therefore denatured.

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

    Step 7- Plot a graph to show the results. Analyze all the information to create a conclusion!!! REVISED METHOD Due to a shortage of apparatus I had to make a change in the way the experiment was carried out. Instead of using 13 test tubes at the same time I used only two.

  2. Enzymes - investigate the affect of amylase concentration on starch breakdown into glucose.

    This is because the amylase would have to work quicker to break down all the starch. At point 'b', I predict that the rate of reaction will increase in proportional to the concentration of amylase. This is because the concentration of amylase would be at a point where there might be 5 starch molecules to every amylase molecule.

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