• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

The effect of amylase concentration on the breakdown of starch

Extracts from this document...

Introduction

The effect of amylase concentration on the breakdown of starch This Essay was awarded a mark of A, so they say. Only the plan is included For this investigation I am going to investigate the effect of the concentration of an enzyme, in this case Amylase, on the time taken for the enzyme to fully breakdown the substrate, which in this case is starch. 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 this case the enzyme Amylase can only break down starch to dextrin. I am going to do this by planning an experiment, carrying out the experiment, recording any relevant results and plotting graphs from which I will be able, hopefully to gain a strong conclusion. I will finally evaluate the whole investigation. Before the experiments start we will be given a bottle containing a 1% solution of starch and another bottle containing a 1% solution of the enzyme Amylase. From these bottles I will be able to take out as much of either solution as I wish. I cannot start he experiment until I know which factors I am going to change and which I am going to keep constant. ...read more.

Middle

3 x 10ml syringe Used for very accurate measuring of both the amylase, starch solution and water. This will be vital for getting the correct volume of the 3 substances into the test tubes. Thermometer The most accurate way of measuring the temperature of the water bath and therefore the temperature of the enzyme (see earlier) and substrate. Stopwatch accurate To measure accurately the time to 10th of a second it takes for each concentration of amylase to break down the starch. 250ml beaker Used for the water bath because it is large enough to hold the water, 2 test tubes and the thermometer at the same time. It also conducts heat well. Bunsen burner, heat Used as a unit to heat the Proof mat, tripod water bath. Test tube rack To hold the test tubes before Tongues and after the reaction has been carried out. Iodine solution in To test for the starch as potassium iodide iodine turns from a reddish With dropper. orange to purple black if starch is present. (See later). Pipette Used to take a tiny amount of the solution out of the test tube during the time when the enzyme will be breaking down the starch. Making the amylase concentrations As the amylase solution that is given is already at 1% I will not be able to concentrate the solution any higher without high difficulty for this reason I have decided to lower the concentration of the enzyme to my desired levels. ...read more.

Conclusion

The reason for using the water bath is to make sure that the solutions for all the experiments are at the same temperature. If I did not use the water bath they may differ as a different area of the room may be different to another area or as the practical will be carried out over a number of different days if one day is warmer or colder than the other there may be quite a temperature range. I have used the range of concentrations (0.2% etc) because when I come to plot a graph of the results a wider range of readings will mean that the graph will show any pattern better and I have used 3 readings so a better average can be gained again making for a better more accurate graph from which my analysis can be based. The graph I will be plotting will be of concentration of amylase against time taken for the starch to be broken down. I believe that the graph will show that as the enzyme concentration increases the time taken decreases. Safety aspects Goggles must be worn and especially while using the iodine as it can be irritable to the eyes. Stand up while using the Bunsen burner so you can move away quickly should the water bath fall. Any long hair tied back to keep out of way of flames ...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

Here's what a teacher thought of this essay

3 star(s)

***This report contains a suggested plan for the experiment only.
The rationale for the investigation was discussed but there was little background research and no resource material used. A testable hypothesis was produced and biological knowledge used to explain the prediction. There was some attention to detail in the way variables were controlled but not all were controlled appropriately. The risk assessment was minimal .

Marked by teacher Stevie Fleming 01/01/1970

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

    Investigating the effect of enzyme concentration on the activity of cellulase.

    5 star(s)

    The concentration of the substrate will 2% and will be constant because the volumes of wall paper paste and water will be measured accurately. pH is a measure of hydrogen ion concentration. The functioning of enzymes is partly the result of hydrogen bonding effecting the shape of the active site.

  2. Marked by a teacher

    An investigation to examine the effects of temperature on membrane stability in beetroot, by ...

    3 star(s)

    Whereas if a red or pink filter were to be used, the red/pink light would be reflected off the filter as it is unable to absorb this particular part of the visible light spectrum. As the colorimeter is measuring how much light the substance in the cuvette will allow through,

  1. Peer reviewed

    Effect of enzyme concentration on rate of reaction

    4 star(s)

    Caution should be taken when handling with hydrogen peroxide as it is very corrosive. Image 5: Molecular structure of hydrogen peroxide12 Buffer Solution A buffer solution is an aqueous solution consisting of a mixture of a weak acid and its conjugate base or a weak base and a conjugate acid.13

  2. Find out how temperature affects the breakdown of starch by the enzyme Amylase.

    say 15 and 45 seconds, which would give a wider range of results. However, on glancing on the results between 30 and 40 degrees, the time variance is between 1 and 2 minutes, therefore the 15 second test may be more useful.

  1. The Effect Of Temperature On The Action Of Salivary Amylase

    the color that was observed after the experiment: Room Temperature Fridge Water Path (370C) Water Path (800C) The solution (Salvia + Starch) plus iodine can be denoted as a clear solution their were no changes The solution (Salvia + Starch)

  2. The investigation to find the effect of glucose concentration on fermentation of yeast.

    Yeast respires, producing CO2 gas. And on this experiment I will look at the colour change of the phenolphthalein, as respiration is an enzyme controlled series of reactions, introducing an inhibitor will affect the rate of respiration, and thus the volume of gas collected. Yeast Initially mitochondria were to be used, but the process of extraction was deemed too complicated for the limited time available.

  1. An experiment to investigate the effect of temperature on the action of the enzyme ...

    I followed the method accurately, but still managed to get anomalous results, which show that there was a flaw in the concept. There was a flaw in that there were only two people, and if there was maybe one more person, it may have gone well.

  2. The effect of different temperatures on the movement of maggots.

    Above 37c the maggots began too slow down, this may have been due to the denaturing of the enzymes not only used for respiration but those used in the nervous system and the rest of the body as well. Above 37c the active sites are changed as the hot temperature breaks the hydrogen bonds that hold the shape together.

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