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The effect of temperature on the activity of digestive enzymes.

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The effect of temperature on the activity of digestive enzymes. Aim To investigate how heat and temperature affects enzyme activity. Introduction Enzymes are very specific. They only work on one or two different types of molecule. The molecule that is broken down is called the substrate. Food molecules such as starch are substrates. Enzymes are biological catalysts. This means that they speed up a chemical reaction, but are not broken down or changed at the end. In this experiment, I will use amylase which breaks down carbohydrates like starch (which we also use) into glucose. 1. Substrate 'key' 2. Substrate fits 3. Chemical bonds are broken and moves into enzyme enzyme forming an product molecules are released - the 'lock.' ...read more.


If starch was still present, I would carry on taking readings until none of it was present. I used Potassium Iodine solution to test for starch. I started off with the water temperatures of 52�C. Then I added ice to cool the water down. I measured out the starch and put it into a test tube. I put the test tube into the beaker full of warm water. The temperature of starch increased to 52�C which was when I added the starch whilst starting the stop clock. I repeated this with every water temperature and five times for each one. We also had to follow safety regulations. For the girls hair had to be tied back. ...read more.


Conclusion My results matched up with my prediction, although there was one anomaly at the point 25, 84. We found out that the enzyme works best at 52�C. We also did an experiment at 80�C but the enzyme was denatured so I did not put it into my results table. Evaluation On one of the experiments I realized that I did not wash out the test tube. So I had to start all over again. When picking the range of temperatures, I should've picked more evenly spread temperatures. I also should've experimented with more temperatures to give me more results. I also should've kept the temperature of the amylase constant or the same temperature of starch. If I do the experiment again I will take these points into consideration. Kamal Patel ...read more.

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