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

    1% 1.5% 2% Five-10cm� starch with 1% concentration Water bath at 80 c Five test tubes Test tube rack 10cm� syringes Clean pipettes Benedict's solution Iodine solution Ceramic tile with depressions Stop clock Plan and Method There will be five different concentrations of amylase laid out on the table.

  2. Activity of Diastase On Starch

    The reaction mixture was then titrated with quantitative benedict's. Following titration readings were obtained. Volume of reaction mixture used at 20�c Titration no. initial reading Final reading Volume of reaction mixture used 1 1.00 7.5 6.5 ml 2 7.5 13.9 6.4 ml 3 13.9 20.3 6.4 ml Mean volume of

  1. Investigation into the digestion of milk by Trypsin.

    This solution was then placed in a test tube. 5 cm^3 of 4% milk solution was then measured out in the same manner as the trypsin solution, (in a 10 cm^3 measuring cylinder). This should again be poured into a new test tube. Both test tubes were then placed in the same water bath, (set at 20 degree Celsius).

  2. Change in reaction times due to alcohol consumption.

    the ruler, between there finger and thumb at either side, but not actually touching it. ? I will then let the ruler drop, with no warning and the participant must catch the ruler between their thumb and first finger. ?

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

    For example, if you look at the graph for the results of 20�C, the reaction time is 491 seconds whereas when the temperature is 60�C, the reaction time is 48 seconds. The graph that shows the rate of reaction also supports my prediction as it depicts that the higher the temperature, the faster the rate of reaction.

  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.

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