• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

To find out how temperature affects the breakdown of starch by the enzyme amylase.

Extracts from this document...

Introduction

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. ...read more.

Middle

To make sure I have fair testing I will have to insure that the water is the same temperature through out each experiment and that the temperature is accurate. If my water is too cold I can add hot water and if it is too hot I can add cold water. I will have to also check that the starch and the amylase are of the same temperature before I mix them. I must also make sure that I keep the timing accurate and keep my eye on the timer to make sure that my samples are taken at the right time or I could have messed up my results. ...read more.

Conclusion

I think this as it is true to most chemical reactions. The higher the temperature is the faster molecules move around. The enzymes and molecules work to a lock and key system, this area is called the active site. When the enzyme meets the molecule that it's designed for they can collide and fit together. This means that when they are bumping into each other and the enzyme is going its job the collision is happening faster so it is taking less time but at a curtain temperature the enzyme starts to break down and cannot function as well so the reaction decreases. The enzyme is made to work at 37 degrees that is the temperature of our bodies so it should be fastest around this temperature (40 degrees). ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    Investigating the effect of temperature on the breakdown of starch by amylase.

    Maltose was mixed with iodine to give an indication of what colour the solution would turn when there was no remaining starch, and the resulting colour was yellow.

  2. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    Apparatus Required: * Test Tube: I will need a Test tube to mix together the starch and amylase solution. * Kettle: I'll be using a kettle to boil the water I need. (Care must be taken when handling this) * Beakers (X3): One of the beakers will have a polystyrene

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work