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Amylase - Planning.

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Amylase - Planning Aim: To find the effect of temperature on amylase hydrolysing starch molecules which form disaccharide maltose. I will find the effect on their rate of reaction via varying temperature, using a potato as a catalyst. The source of catalase is in the potato cells. Prediction: I predict that as the temperature increases, the speed of the reaction will increase. When a particular temperature is reached I believe the rate of reaction will dramatically decrease. I believe this because most chemical reactions happen faster when the temperature is higher. At higher temperatures molecules have greater K.E, which makes it easier for them to react together. Usually, a rise of 10O degrees wills double the rate of reaction. This is true for enzymes up to about 40 degrees. However at 40 degrees the enzyme begins to be damaged, so the reaction slows down. By 60 degrees the enzyme is completely denatured. I predict that the enzyme will become denatured above 40 degrees. I think the reason for this prediction is because every enzyme has a temperature range of optimum activity. ...read more.


At first, I will have to get the potato so I will use a Borer to cut a cylinder of potato out of the whole one and from there I will cut up the potato cylinder into segments of 1 cm using a razor I will then measure them using a top pan balance to get accurate masses to .2 of a degree. I will then put them into a test tube containing 10 cm3 of pH.7 isotonic buffer solution and place it in their designated water/ice baths along with the 10 cm3 of Hydrogen Peroxide. The water baths range from 20�C to 60�C, with intervals of 10�C, (the reason for starting at 20 degrees is because from prior knowledge I know that below that the enzyme is inactive). Time will not affect my experiment, as I will leave all the potato chips in the water baths for an equal length of time, my only variable being the temperature, with a range increasing by 10�C each time. I will use this range because I think it will improve the accuracy of my results. ...read more.


I have decided to start the temperature at 20 degrees and increase by 10 degrees each time since it will allow me to see the increase and decrease of the enzyme activity. It should also be accurate enough for me to predict an optimum operating temperature to an accuracy of 10 degrees. The variables that I will keep constant are the ph level, concentration of enzyme substrate, mass of potato. I will keep my variables the same by making sure that I have implied the same strategy for each test taken. The amount of Hydrogen Peroxide is carefully measured out using the measuring cylinder; enabling me to make sure it is kept constant throughout the experiment. Safety Precautions: I will have to be careful when using the Hydrogen Peroxide, as it is a corrosive chemical, so I will attempt to overcome this problem by wearing goggles. Hydrogen Peroxide is a bleaching agent, so I will be wearing a lab coat so it doesn't bleach my clothes. I will also use a peg to retrieve the test tubes from the boiling water baths. I will be using sharp razors during the experiment so I will have to be cautious about that. ...read more.

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