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

An investigation into the effect of concentration on the times of a reaction

Extracts from this document...

Introduction

An investigation into the effect of concentration on the times of a reaction I am going to do an experiment which will be trying to digest starch using different concentrations of amylase starting from 1% up to 5% doing the experiment for each and recording the results. Input variables in this investigation I could study are the following: * The temperature that the experiment is done at. * The different volumes of the Amylase and Starch. * The concentrations of the Amylase and Starch. The input variable I have chosen is the different concentrations of the Amylase and Starch. What I think will happen is that as the concentrations increase so will the rate of the reaction. ...read more.

Middle

I am going to repeat the experiment 5 times each time changing the concentration of the amylase from 1-5. Safety precautions that should be taken with this experiment are to wear goggles and to wash your hands afterwards. Concentration of amylase Time 1(seconds) Time 2(seconds) Average Time(seconds) 1% 309 302 306 2% 264 279 272 3% 251 246 249 4% 233 227 230 5% 200 191 196 Analysis The greater the concentration the faster the rate of reaction. Each time the percentage increases by 1% the time increases by around 20-30 seconds. My conclusion is that the rate of reaction is dependent on the concentration and as this increases the time taken for the reaction to take place will decrease. ...read more.

Conclusion

I would do this because when I did my experiment I did it at room temperature which meant as people were moving around in the classroom the temperature that I was doing my experiment at was increasing therefore making it a unfair experiment as the were other variables being changed. If I were to carry out my investigation even further to support my conclusion I would choose different enzymes such as protease instead of amylase. Also I would look at how much sugar was being formed in the reaction. I would do this by adding Benedict to the completed reaction and boiling it. If sugar has been produced the colour should go from blue (no sugar) to red (sugar). This would be measuring the production of sugar instead of the digestion of starch. Tom Dean 10B2 Mrs Hopkinson ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Patterns of Behaviour 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 GCSE Patterns of Behaviour essays

  1. Investigation into the digestion of milk by Trypsin.

    Due to the cold temperature the reaction does not occur, as the biological enzymes will not function until there is a sufficient supply of heat energy. The exact point at which the temperature is too low for enzymes to digest at cannot be extrapolated from the graph, however I have

  2. Activity of Diastase On Starch

    reaction mixture used = 6.5+6.4+6.4 = 6.44 ml 3 this experiment was repeated at temperatures of 30�c , 40�c and 70�c. following sets of titration results were obtained. Volume of reaction mixture used at 30�c Titration no. initial reading Final reading Volume of reaction mixture used 1 1.00 6.6 5.6

  1. Change in reaction times due to alcohol consumption.

    ? I will repeat this after 2units, 3units, and 4 units and then finally 5 units of alcohol have been consumed each time being mixed with the same amount of coke (mixer). I will use 100 ml of coke each time.

  2. Investigate the effect of Activator concentration on the rate of reaction of fungal amylase

    A little pocket in the structure of the enzyme exists {away from the active site} where the activator binds. Upon binding with the pocket it comes into contact with the atoms present. Therefore binding with the structure causing it to alter the shape of the Enzyme and provide stability.

  1. Investigating the effect of enzyme concentration on the hydrolysis of starch with amylase.

    Amylase sustains starch in the best position for water to react with; it ensures a higher probability or chance of collision with the starch molecules because of its superlative position. Maltose is a pair of glucose molecules. Water reacts with starch to break to the chains, to convert starch to maltose.

  2. The effect of temperature on the reaction between amylase and starch

    For example, if you look at the graph, at 60�C, the rate of reaction is 0.021 seconds and at 20�C, the rate is only 0.002 seconds. In my prediction I had also included the fact that the enzymes will begin to denature so the reaction times will increase and the rate of reaction will decrease.

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