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

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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.


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.


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.

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