Prediction:
I predict that the enzyme will only work at a specific temperature. The results therefore will not show strongly until we get the right temperature. If the temperature is not right then the enzyme wont form and will be denatured. This happens when the heat starts too destroy the enzymes structure and form. The structure and form are crucial to the enzyme working that if these are not right then the enzymes will become less effective. So I predict that when the temperature increases the starch to be digested will decrease and will be faster to digest.
Fair Test:
These are the things we must control for a fair test.
1.The concentration must be the same throughout
2.Time the duration the same each time
3.Temperatures must be the same as you have stated
4. Same conditions like the room temperature, as this will be a factor that will affect our results.
5.Control the variables
6.The same volumes of concentration
Safety:
To make sure the test is safe we must follow these procedures.
1.Use test tubes safely and correctly.
2.Any spills should be cleaned up immediately to avoid accidents
3.Wear goggles if needed
4.If test tubes smash inform teacher straight away for help to clear it up.
5.Be careful with iodine do not drop on clothes as substance will stain
6. Do not squirt pipette, as there could be irritant chemicals inside that could come in contact with our eyes and skin.
7. Table should be clear and bags must be out of the way too avoid trips and falls
Equipment List
1.Test tubes
2.Test tube rack
3.Cavity Tiles
4.Pipette
5.Iodine solution
6.Starch
7.Amylase
8.Beaker
9.Benedicts solution
11.Stop Watch or Clock
Method
1.Collect equipment and set up as in diagram
2.Add starch to test tube 1cm. Use measuring cylinder.
3.Boil the kettle and pour water into beaker
4.Add 1cm of amylase into another test tube. Measure accurately with a measuring cylinder
5.Allow substances to settle and place in beaker
6.Record the temperature every ten seconds.
7.Use pipette and take samples every 10 seconds and squirt into cavity tile.
8. Next test too see if starch is turning a different colour.
9. Test again and repeat experiment to get accurate results.
Diagram
Results
Conclusion
My results proved my prediction was correct. The breakdown of starch accelerates as the temperature increases until the body temperature or surroundings begin to slow down. Temperature most definitely affects the rate of enzyme activity. As the lower the temperature in my experiment the longer the starch took to be digested and the temperature that was most close to body temperature got the quickest digestion, which was 39 C. Although temperature does affect enzymes it can also denature them, which showed in my results table when I increased the temperature by 31 C above body temperature (68 C). I can tell this as it took a long time for the starch to be digested so the enzymes were less effective at digesting the starch as they had changed their shape and structure.
Evaluation
I could repeat the experiment several more times to get more accurate results. Also use a wider variety of temperatures as that may create a better pattern and will make the graph results improve, as there will be a wider variety and range. I would also improve by keeping the apparatus cleaner. You could change the factors that affect enzymes and see what affect that will make. I would not make too many changes as my results were reliable and my experiment was successful.