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The Effect That Temperature Has On the Rate of the Reaction Between Amylase and Starch

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Introduction

Aim Then aim of this investigation to is find out the effect that temperature has on the rate of the reaction between amylase and starch Theory Enzymes Enzymes are Biological catalysts produced in cells, and capable of speeding up the chemical reactions necessary for life. They are large, complex proteins , and are highly specific; each chemical reaction requires its own particular enzyme. The enzyme's specificity arises from its active site, an area with a shape corresponding to part of the molecule with which it reacts (the substrate). The enzyme and the substrate slot together like a key in a lock the reaction to takes place, the substrate is broken down and the enzyme falls away unaltered. * The substrate molecule moves in to position * The substrate molecule comes in to contact with th active site and is broken down * The product of the reaction moves away and the enzyme is free and again to be filled with another unbroken substrate molecule. The activity and efficiency of enzymes is influenced by various factors, including temperature and pH conditions. ...read more.

Middle

The volumes of starch and amyalse How? ~ by measuring them accurately with measuring cylinders on a flat surface. Why? ~ Because differences in the volumes would affect the amount of molecules of the substances thus affecting the rate 2. The concentrations of both substances How? ~ By always checking that they are the same that has been used previously. Why? ~ Differences in concentration will again change the amount of molecule present in the solutions thus affecting the rate. I am keeping the above the same because this will allow me to concentrate solely on the affects that temperature have on the rate, as if these were to differ it would effect my results. The one variable that I am going to change will be temperature Why? ~ because it is the aim of my investigation to find out the effect that temperature has on the rate of the amylase breaking down the starch. I am trying to prove that the optimum temperature for amylase is 40�c. Measurements I will do my test at these temperatures; * 0�c * Room temperature (20�c) ...read more.

Conclusion

* Inaccurate timing ~ different people have different reaction times so if different people did the timing on the tests then the results could vary from person to person on then same test. (Have the same person take the time for each test so that the time delay between person and stop clock remains the same throughout) * Inaccurate interpretation of the colourimeter ~ as I did no have a set colour scale for check the colours with tests could have been ended at the wrong time, too soon or too late. (Design a scale of colours of iodine showing a gradient of concentrations, which can be compared to tests). * Contaminated equipment ~ if the equipment was not thoroughly cleaned between experiments there could have been a risk of contimination i.e; extra starch or amylase getting in to the test which would have made the measurements inaccurate which would effect the results.( make sure used equipment is washed thoroughly with distilled water and dried before it is used again. Further work To further this investigation you could investigate; * varying concentrations of the amylase and/or starch. * Vary the volumes of amylase and/or starch Investigating how temperature affects the enzyme amylase.... Nikki bower 11c1 ...read more.

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