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Investigation – the Effect of Enzyme Concentration On the Rate of Activity of Amylase

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INVESTIGATION - THE EFFECT OF ENZYME CONCENTRATION ON THE RATE OF ACTIVITY OF AMYLASE Prediction The principle of this investigation lies in the time it takes certain, set, amounts of amylase enzyme to break down starch molecules. The reason why these two enzymes have to be used is because each enzyme is designed specifically to break down only one substrate as each enzyme is made of a protein that causes it to be a specific shape, in the case of amylase, it can only break starch down into dextrin. By timing this reaction we can determine how concentration has an effect on the break down of starch. Definition of an enzyme: A protein molecule in a plant or animal that catalyses specific metabolic reactions without itself being permanently altered or destroyed. ...read more.


Plan To test the presence of starch I will use iodine. Iodine turns a blue/black colour when exposed to starch, therefore after each concentration I will test the presence of starch by putting a small amount of iodine in the end solution. However, enzymes are very sensitive substances and any change in a number of variants can make the test unfair or can impede the performance of the enzyme: 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. Because of this amylase molecules will "bump into" and come into contact with the starch molecules more often causing the starch to be taken up by the active sites of the amylase, broken down quicker and the product dextrin released. ...read more.


For this reason the pH will remain the same throughout the experiments so as not to change the rate of reaction. In a more complicated experiment a pH buffer may be used to be certain the pH level would remain constant. While I must attempt to keep these factors constant, because of the conditions and equipment available to me, I can guarantee neither complete accuracy nor a completely fair test. Therefore, to make a test that involves all the predefined factors - amylase, starch and water (for varying the concentration of the amylase) I will use set amounts of starch and vary the concentration of starch as follows - 2cm of 2% amylase and 8cm of water, 2.6cm of 2% amylase and 7.4cm of water, 3cm of 2% amylase and 7cm of water, 3.4cm of 2% amylase and 6.6cm of water and finally 4cm of 2% amylase and 6cm of water. Alastair Stokes 11A ...read more.

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