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To study the relationship between temperature and the speed at which amylase works.

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Introduction

Science To study the relationship between temperature and the speed at which amylase works Coursework At the point 31 the time taken for the amylase to break down the starch into glucose is 35�C seconds. As the temperature increases to 34�C, the time taken decreases to 25seconds, this is what you would expect as the perfect temperature for the enzyme's to work is around 37�C so the nearer the temperature is to 37�C the less time will be taken to break down starch into glucose. At 37�C it takes the shortest time to break down the starch at 20 seconds, this is normal as this is around the body temperature at which the enzymes work best. As the temperature is increased above 37�C the enzymes are denatured; you can tell this as the times taken for the amylase to break down the starch starts to increase; at 40�C the time for the starch to be broken down increases to 25seconds. When the temperature rises again to 43�C the enzymes are clearly denatured as it now takes 60seconds for the amylase to work effectively. ...read more.

Middle

This is because the brain keeps our body temperature at around 37�C as this is the ideal temperature for enzymes to work at, therefore the amylase will break down starch fastest at 37�C. My final prediction from my hypothesis was that; 'between 38�C and 43�C the amylase will become denatured and slow down the speed at which starch is broken down into glucose.' My results show this statement to be correct as when the temperature rises from 38�C-43�C the time taken for the amylase to break the starch into glucose increases from 20-60seconds, which shows that the enzymes have denatured. I consider my results to be reliable as the results are logical. You would expect the enzymes to take less time to break down the starch as the temperature, 31�C-34�C the time decreases from 35-seconds. You would also expect the enzymes to take more time to break down starch as they become denatured after 38�C. In my results, I can identify some results to be anomalous. At 31�C the time taken for the amylase to break down starch into glucose are 36, 36 and 33 seconds; the anomalous result is 33 seconds as this is less than would be expected. ...read more.

Conclusion

finish higher getting a more just graph from which you would be able to tell the temperature at which the enzymes become denatured and there best working temperature. Enzymes would work better when there are more of them, so to test them in different volumes might give a more accurate result. I would investigate at which volume amylase works best at, as well as at which temperature, to see whether these two factors affect each other; such as if there were less amylase but at a higher temperature would they break down starch quicker than more amylase at a lower temperature? Another factor which affects the break down of starch by amylase is the pH level; I would test the starch with universal indicator to see its pH level, and then see at which level the amylase works best by using different pH levels of starch, then add this to the investigation. With these three factors added to the experiment there might be a different result in the table with the perfect pH level and the right amount of amylase in ratio with the starch and the temperature. ...read more.

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