• 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.

    not function correctly anyway as the solution used was supposed to start purple and change colour when protein was added, instead it turned blue and remained that colour indefinitely.

  2. 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.

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

    I have concluded to use Ca+ ions from CaCl2 as the Activator for this experiment as it reacts with most fungal and alpha Glucose where as other Activators like Chloride ions which react at lower temperatures as compared to Ca+ ions but there major draw back being that they do

  2. Change in reaction times due to alcohol consumption.

    got an empty stomach because if some of them have ate before hand then this will absorb the alcohol quicker. ? Firstly the ruler drop test ? I will hold a meter ruler at the zero end, and I will ask my first participant to place a hand close to

  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

    This was shown in my graphs as well. At 70�C the average reaction time increased to 134 seconds and the rate of reaction decreased to 0.007 seconds. These results show the beginning of the denaturing of the enzymes. Raising the temperature had two effects.

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