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

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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.


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.


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.

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