The aim of this experiment is to learn what happens when starch is mixed with amylase. I also intend to investigate the effects of changing one or more of the variables involved in the experiment.

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Christopher Beeton                27/04/07

Science Coursework

Planning…

Aim: The aim of this experiment is to learn what happens when starch is mixed with amylase.  I also intend to investigate the effects of changing one or more of the variables involved in the experiment.

Key Factors: Listed below are each of the key factors featured in the experiment and the affect that each one may have upon the investigation…

Temperature: The temperature of the room when the experiment is being carried out will determine the rate at which the amylase works since amylase is most efficient at body temperature, which is between 37-40°C, and less effective in more extreme conditions.  This is because amylase is an enzyme, which is found inside the body; therefore it is necessary for it to be most effective in these conditions.  

PH Level: The optimum pH level for Amylase is approximately pH 7.5.  This is the pH level of human saliva, which is the substance which amylase is found in.  Saliva is a neutral substance; therefore amylase is most efficient in these conditions and may become less efficient in more acid or alkaline circumstances.

Amount of Starch:  The amount of starch present during the experiment is important, since the larger the amount of starch there is, the faster the amylase will break it down.  This is because amylase is an enzyme, which is designed to breakdown large quantities of starch since it will usually have to handle large amounts of foods in the mouth, which contain starch.  The amylase will also digest as much starch as possible since; usually the enzyme is unable to complete this before the food is swallowed.

The Introduction of Salt:  The introduction of salt into the experiment would cause the rate at which the amylase broke down the starch to increase.  This is because salt strengthens gluten, which is a substance often found in bread, and is high in proteins and low in starch.  This enables proteins, such as enzymes to work more efficiently.

Prediction: I have chosen to use the temperature variable in my investigation as I feel that is the simplest key factor to control and is also easily completed in the time set for the experiment, with few if any likely complications.  The change in temperature will affect the efficiency of the enzyme and the rate at which it breaks down the starch.  I predict that when the experiment begins, at room temperature, the enzyme will be more efficient, however as the temperature increases the rate at which the starch is broken down will become slower and slower, proving what I have previously stated about a decrease in efficiency.        

Hypothesis: Saliva, which contains the enzyme amylase, is produced in the parotid glands that are located in the mouth.  Amylase is a carbohydrase, which breaks down and digests starch.  It does this by speeding up the reaction that occurs to breakdown the starch molecules into smaller maltose molecules, these in turn are later broken down by the enzyme maltase, which is found in the ileum, and then finally into glucose which can be utilised by various different parts of the body.  Since this entire process occurs inside the body, it is to be expected that the temperature for optimum efficiency of amylase be between 37-40°C, body temperature.  However any higher than this and the amylase enzyme itself will begin to breakdown, rendering it useless, any lower and the enzyme will work at a slower rate, reducing its effectiveness.  

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Preliminary Work: Before carrying out the actual experiment I carried out preliminary work I order to test certain conditions and work out the correct amounts of each substance to use.  As a result of these investigations I found that using too much of the amylase substance will create less useful results than if you use smaller amounts.  However using too much starch solution does not affect the results as the amylase is designed to cope with such situations.  I also found that the technique that I used for applying the amylase to the starch was ineffective and a likely ...

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