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To investigate how temperature affects the enzyme amylase.

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GCSE Science Enzyme coursework Aim: To investigate how temperature affects the enzyme amylase. Introduction: I am investigating how temperature affects the rate of the enzyme amylase; I will decide which temperature is appropriate for the enzyme to work. I have done further research about enzymes below to obtain a good prediction. Enzymes are proteins that control very important biological processes. Enzymes exist in all living things. They often act as biological catalysts. They are made in cells. One of the easiest enzymes to get is amylase. This enzyme breaks up large insoluble starch molecules into simple sugars. Enzymes can be used repeatedly; they are only affected by temperature and PH. A catalyst is a chemical substance, which speeds up a reaction, without being used up or effecting the reaction in any way. Enzyme catalyst saves time for an increase in temperature in order to speed up reactions. In your saliva there is an enzyme called amylase, which beaks down starch into sugar very rapidly. As enzymes are proteins if the temperature goes beyond 50c the enzyme will be denatured and will no longer work. Only few cells can accept temperatures high than approximately 45c. Enzymes work by having an active site substrate molecules, which will join with the enzyme and a reaction will take place. The enzyme will release a product; more substrate molecules can join with the active site now. ...read more.


When it had reached that certain temperature, I placed both test tubes in the beaker full of ice and water, and then I added the thermometer. Then soon afterwards I mixed the test tubes together so the enzyme amylase can breakdown starch and I started the stop clock. I timed it until the mixture was not a blue/black colour, because this is the colour to detect starch in the solution. After every 30 seconds, we took 1 drop of starch/amylase mixture and added it to the first dimple in the tile. The colour was still blue/black; this meant that starch was still present and that I needed to time it for longer. By doing this it will tell me how fast the enzyme worked at this temperature. I recorded the colour and time into my result table. When the clock read another 30 seconds, I took another drop of the mixture and added it to the second dimple of the tile. The colour was still blue/black. I recorded the colour of the iodine solution into my table. I repeated this procedure until there was no starch left. After I had completed the first temperature, I continued to do the rest of the temperatures, which were 20c, 30c, 40c, 50c, 60c and 70c. For these temperatures, we heated the water up to the certain temperature by using a Bunsen burner, and continued the experiment as usual. ...read more.


My results prove that my prediction was right because I said that the breakdown of starch by the enzyme amylase will be rapid and will increase as the temperature increases. Evaluation: My results proved my prediction to be correct. The breakdown of starch was quicker as the temperature increases until the optimum temperature, and then it begins to slow down. I think my results were acceptable to conclude firm conclusion. The information obtained in this experiment was fairly accurate as my graph shows although there were some inaccuracies during the experiment, which I would like to share. I found it difficult to measure accurately the two solutions, too much noise in class interrupted my concentration, I failed to wash both test tubes when I carried out the next experiment and sometimes I did not have an accurate time on the stop clock as I was interrupted by other members in class. I made this a fait test by repeating the experiment, so we obtained I could have accurate results. The experiment was a success but I think I could make further improvements if I carried the experiment the third time, so I could compare the two results and have an average result. If I had to carry out the experiment again I would use accurate electronic equipment and conduct my experiment in a quiet place. To extend this investigation I would probably use another enzyme and see if they both follow the same rule. ...read more.

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