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The Effect of Starch Solution on the Activity of Amylase

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The Effect of Starch Solution on the Activity of Amylase Aim: The aim of this experiment is to investigate the effect of amylase concentration on its activity. The relative activity of amylase is found by noting the time taken for the starch substrate to be broken down (when it no longer gives a blue-black colour when tested with iodine solution. Hypothesis: I shall be testing to see if there is a link between the effects of starch solution on different concentrations of amylase. My hypothesis is that as the concentration of amylase decreases, the longer it will take for the starch substrate to be broken down. This likely to happen because as enzyme concentration increases so does the rate of reaction because it is more likely for the substrate molecule to collide with the enzyme molecule. Introduction: What is amylase? Amylase is an enzyme which is commonly found in saliva and it catalyses the breakdown of starch. When amylase reacts with starch it cuts off the disaccharide maltose (2 glucose molecules linked together). As the reaction progresses, less starch will be present and more sugar (maltose) will be present.� Reactions of starch with iodine and amylase: * Iodine reacts with starch to form a dark/brown purple colour.� * Also as amylase breaks down starch, less and less starch will be present and the colour of the solution will become brighter and brighter.� Plan: 1. ...read more.


Also I will use 5cm� of amylase solution and 5cm� of starch solution and will also be taking intervals of 1 minute to remove a drop of the mixture to test with the iodine solution (until it reaches its achromatic point). Also the temperature of the water bath will be kept at a constant temperature (35oC) throughout the experiment. Method: I prepared four different concentrations of the amylase solution: undiluted, diluted to a half, diluted to a quarter and diluted to a tenth of the original concentration. Whilst doing this I made sure that the water bath was at 35oC (because I will need it later). Afterwards I pipetted 5cm� of the undiluted enzyme solution into one test tube and 5cm� of the starch solution into another test tube. I then left both these test tubes in the water so that the mixture can reach the temperature of the water bath. Once the undiluted amylase solution and starch solution reached the temperature of the water bath I mixed the undiluted amylase solution and starch solution together, replaced the mixture in the water bath and immediately started a stop watch. At intervals of 1 minute I removed a drop of the mixture to test with the iodine solution on a white tile, to see if starch was still was present. ...read more.


Although by repeating the experiment again I could get a close enough result of the effect of using starch solution on the different concentrations of amylase solutions. Repeated Test: If I could repeat the experiment again I would repeat it probably two more times, to make my investigation more of a fair test. Also I would make sure that was to prepare the starch solution earlier before starting my experiment because I had to heat up with the Bunsen burner so that it would react properly when testing it with the different concentration of amylase solutions. This may have been a potential source of error for if I had done this earlier I would probably be able to repeat my experiment a few more times. Furthermore I would work at a faster rate so that I can repeat the experiment more times too. If I was to do further work onto this topic I would do an investigation on the effect on temperature on starch solution on the activity of amylase. I would use a different range of temperatures starting from 100C, then 20oC and then eventually going up in 10oC to see if the achromatic point will either happen at quicker times for each of the different concentrations of the amylase solutions. If I was to do this I would use the same method as before but testing the effect of starch solution of the mixtures at different temperatures of the water bath. ...read more.

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