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

To see if temperature makes a difference to the time taken for starch to be broken up and turned into glucose by amylase.

Extracts from this document...

Introduction

Enzymes-Amylase and Starch Aim: To see if temperature makes a difference to the time taken for starch to be broken up and turned into glucose by amylase. Hypothesis: Mechanical digestion, for example the tounge, is used to break the large food particles down so that they are easier to swallow. Once the food has be taken down into the stomach, some more Mechanical digestion takes place but this is helped by Chemical Digestion. Enzymes are there to help break the molecules down. They are Catalysts, which is a chemical that is added to speed up reactions, but remain unchanged by the process. Every Enzyme has a purpose and a special reaction that is involved in the process. Enzmes control chemical reactions inside all living things. Each of the main food groups have an enzyme that breaks it down. Enzymes have 5 properties that are always the same: * They are always proteins * They are specific in their action * They are destroyed by a rise in temperature ...read more.

Middle

I do not think that there will be any reaction after the temperature reaches 50 degrees celcius. Apparatus: * Dimple tray * Pipettes * Stopwatch * Amylase * Starch * Water * Test Tube * Beaker * Test tube rack * Kettle Method: 1. Set up the experiment as shown in the diagram. 2. Then test to see what the room temperature is. 3. Add 25ml of amylase to 25ml of starch and place in an empty clean test tube which i placed inside an empty beaker. 4. I then briefly stirred the mixture and placed 2 drops of the solution into 1 dimple, and added 1 drop of iodine. 5. After a minute, which I timed using a stopwatch, I added another 2 drops of the solution and 1 drop of the iodine into another dimple. I continued this process until the solution turned orange. 6. I then changed the temperature of the solution by adding heated water in the beaker to heat the mixture. ...read more.

Conclusion

I recieved the results that I needed although they were not what I expected. There were a few problems which I encountered during the experiment. On of which was that the amylase was artificially made at room temperature and therefore room temperature was its most comfortable state. The dimple trays were also a problem as they were made of plastic. The plastic can sometimes contaminate the solutions whereas porcelain or china doesn't do as easily. The final problem was that the experiment was continued at different time periods during the day. This meant that the temperature in the room would have been different during periods of the experiment. If the experiment was done again but this time taking all the points made above into consideration, the experiment would finish with a more accurate set of results. I made sure that the testing was made fair by using the same amount of mixture for each dimple and by keeping the water level around the test tube at the same level. The time between each new addition of solution to a dimple was kept the same, 1 minute intervals. ...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. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    * I must always concentrate in the job I'm doing. Carelessness will occur when trying to carry out more than one activity. * I must be careful when I'm working and not put any ones life at risk. Fair Testing: * Fair Testing This is when the result is only related to the variable being tested.

  2. In this experiment my aim is to find out at which temperature amylase digests ...

    This means there will be less collisions (as the particles will have less energy to move) between the starch and amylase particles and the reaction time will be slower. With hotter temperatures the particles will have more energy to move and they will move more.

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