• 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. Activity of Diastase On Starch

    8.57 ml 0.117 A graph between the temperatures and the rate of hydrolysis of starch is shown below Below optimum up to optimum temperature: Like all enzymes, diastase catalyses a (bio)chemical reaction. A fundamental of chemical thermodynamics is that all reaction rates will increase as the temperature increases.

  2. Investigation into the digestion of milk by Trypsin.

    reaction for the trypsin is when the temperature is at 60 degrees Celsius. When the temperature is at this level particles have more energy and so more collisions, (resulting in reactions) will be made between the trypsin and the proteins in the milk, meaning that the reaction occurs at a faster rate.

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

    This is because as we know enzyme lowers the required activation level. Therefore, if there are more molecules of amylase in the solution, there will be an increase in the weakening of covalent bonds in the substrate molecules. This means that it will react easier with the amylase, forming a product quicker.

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

    not react with most Fungal and Alpha - amylases therefore will not be suitable for use in the experiment. Variables In order to insure that the experiment conducted is fair, it is vital to determine the variables in a manor, which will have the least effect on the experiment.

  1. Change in reaction times due to alcohol consumption.

    Calculator (to work out reaction time) ? Computer (for second reaction time test) ? Alcohol (I will need 25 units of alcohol to carry out my experiment) ? Mixer (coke) this will be 2 mixes with the alcohol. ?

  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