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The enzyme amylase digests starch to form sugar.Amylase is released in the mouth and carries out the reaction at body temperature 37 degrees centigrade.

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The enzyme amylase digests starch to form sugar.Amylase is released in the mouth and carries out the reaction at body temperature 37 degrees centigrade.I will investigate the effects of temperatures higher and lower than room temperature on the rate of this reaction. Prediction I think that the reaction will be fastest at 50 degrees centigrade ,because at body temperature reactions are carried out quickly but at a higher temperaturem the enzyme and sugar particles will move faster due to a larger amount of heat energy,the two substances will collide more often therefore ,more reactoins.I believe that the reactions willbe slowest at 60 degrees centigrade. During extremes of temperatures,the active site of an enzyme changes ,the substrase will not be able to react with the enzyme because enzymes are specific(only react with certain shape substrase). ...read more.


This ensures that the enzyme does not participate in the wrong reaction. The enzyme itself is unaffected by the reaction. When the products have been released, the enzyme is ready to bind with a new substrate. I predict that as the temperature gets higher reactoins will get quicker,but at a cretain high temperature the reactions will slow down again due to to enzyme becoming denatured.I believe that at temperatures lower than body temperature will prevent reactions taking place as quickly because at lower temperatures particles collide less therefore the reaction is slower. Plan and method I must make sure the test is fair to ensure i gain accurate readings.I will gain accurate readings by keeping the following variables constant: * Volume of amylase; * volume of starch ; * Time ,how long is left between each test for starch;; * volume of iodine ; * pH of the amylase and starch. ...read more.


This is a step by step account of the experement: 1-We recorded room temperature; 2-We added two drops of iodine into each well of the spotting tile: 3- A beaker was half filled with water: 4-3,ml of amylase was put into one test tube and 6ml of starch was added into another ; 5-All the substances were heated to the same temperature then the amylase was added to the starch 6-We started the stop watch and tested for the presence of starch after every minute for 10 minutes; 7-We tested for the presence of starch by adding the solution to iodine,if the iodine turne dblack starch was present; 8-we recorded our results in a table. We cariried out the experement three more times at different temperatures. Diagram of apparatus: We waited for all apparatus to cool before packing them away as not to burn the skin.We used the apparutus with accuracy by using the scale on the sides of the beaker and pipettes. Results ...read more.

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