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To find out how temperature affects amylase.

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Kylie Watts Science Coursework 10-1 Science Coursework Aim: To find out how temperature affects amylase. Research: * Amylase converts starch in simple sugars Amylase is produced in three different places: 1) The SALIVARY GLANDS 2) The PANCREAS 3) The SMALL INTESTINE * Enzymes break down BIG molecules into smaller ones 1) Starch, proteins and fats are BIG molecules which can't pass through cell walls into the blood. 2) Sugars, amino acids and fatty acids/glycerol are much smaller molecules which can pass easily into the blood 3) Enzymes act as catalysts to break down the big molecules into the smaller ones Eight bits of your Grisly Digestive system: Prediction: I predict that the breakdown of starch will be quicker when the temperature is increased until it exceeds 40�C. Then the amylase will no longer catalyse the breakdown of starch. ...read more.


the test tubes * Place the test tubes in the beaker and heat so that the substance in the test tubes are 30�c * When at the desired temperature, mix the two substances together * At the same time, start the stop clock * Keep at this temperature throughout the experiment * Drop two drops of the solution into the spotting tile (which are already filled with two drops of iodine) every thirty seconds. * Record results (what colour the iodine is) * Repeat this until the iodine turns back to it's normal colour * Then the experiment is completed * Wash up the equipment and try again with a different temperature Control: * To make it a fair test we washed out the spotting tile after each experiment * Put the same amount of iodine in each spot * Put the same amount of solution in with the iodine * ...read more.


My graph shows that the temperature works best at 45�c. This does not support my prediction that amylase works best at a temperature slightly below 40�C. Evaluation: Our experiment went very differently to how I expected it to go. I was very surprised by our results. If I were to re-do the experiment I would do it three times for each experiment to be sure of my results and keep the temperature firmly on the desired temperature. I had one anomalous result, which was place at 30�c at five minutes. To extend the experiment I would use more accurate temperatures, bye going up in two's. Results: Temperature (�c) Time for amylase to break starch down in glucose (experiment 1) Time for amylase to break starch down in glucose (experiment 2) Average (mins) 30�c 4:00 6:00 5:00 35 5:30 9:30 7:30 40 5:00 5:00 5:00 45 4:00 4:00 4:00 50 3:30 5:00 4:30 55 6:30 7:00 7:00 Diagram: ...read more.

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