To find out how temperature affects the breakdown of starch by the enzyme amylase.
Alexandra Connor
20546
3403
Aim
To find out how temperature affects the breakdown of starch by the enzyme amylase.
Method
Equipment
- Iodine solution
- Amylase
- Starch
- Beaker
- 2x test tubes
- Thermometer
- Water baths set to different temperatures
- Droplet tray
- Dropper
- Timer
Starting with the beaker half full with water at 20 degrees (approx. room temp), using the dropper, get 2 measures of starch in one test tube and one measure of amylase in the other. Check you get them both to the same temperature as the water and then mix them both into 1 test tube. At each time interval of 2 minutes take the dropper take a sample of solution and place the sample in the droplet tray. If the solution is blue/black there is still starch present. When it turns brown there is no longer any starch. When the solution is brown stop the timer and record the result. Repeat the experiment at 30, 40 and 50 degrees.