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The aim of this investigation is to find out and prove the temperature in which the enzyme amylase works best at.

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Rates of Reaction-Coursework Aim: The aim of this investigation is to find out and prove the temperature in which the enzyme amylase works best at. Prediction: Enzymes are basically the catalysts of chemical reactions taking place in living organisms. Enzymes break down bigger molecules into smaller ones. All enzymes have a specific temperature in which they work best at. This experiment goes into detail about one specific enzyme: amylase. Amylase is found in our bodies; it breaks down starch molecules into glucose molecules so the food is easier to digest. Enzymes have a special shape called the active site into which the molecule can fit. If you increase the temperature the active site changes. So at a certain point the starch will not fit into the active site. We say that the enzyme has been denatured. Amylase is the enzyme, which breaks down starch molecules into glucose molecules. ...read more.


In order to carry out the experiment, firstly collect the equipment listed above. Then, set it up as shown in the above diagram. I will add 5ml of starch into the amylase solution and also start the stop clock when doing this. I will take a drop out of the test tube, using a pipette and put it into the dropping tile. Every 30 minutes, until 180 seconds. I will record my results in the table shown below; by putting either a tick or a cross in the table. I will repeat the experiment 4 more times, with the following temperatures of water: 30�, 40�, 50�, and 60� (because this is the control of the experiment), recording my results as I go along. Fair test In order to make my experiment a fair one, I will have to keep the following factors constant: > The amount of starch (10ml) ...read more.


My prediction was correct. From my readings, I found out that the enzyme amylase does work best at 40� because this is the closest temperature to 37� (body temperature). I found that my amylase sometimes reacted with the starch to make glucose at 50�. This was probably because the water had cooled down by the time I got to do the experiment; and therefore, the starch reacted with amylase at a temperature less than 50�. To make this experiment more accurate, I will have to make sure that the temperature stays the same throughout the experiment, so that I have more accurate results. Evaluation: If I had to study this practical again, I could change the temperature of the amylase or the starch and study how this affects the rate of reaction. In my results, I would note down the colour of the solution when tested with iodine so that I can analyse how much starch has been broken down yet. I would be able to tell by the lightness/darkness of the colour of the solution. 1 ...read more.

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