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

An investigation to find out about the effect of temperature on the rate of reaction between starch and amylase.

Extracts from this document...

Introduction

An investigation to find out about the effect of temperature on the rate of reaction between starch and amylase. Variables To investigate the effect of temperature on the rate of reaction between starch and amylase, a simple yet effective experiment will be conducted. When conducting the experiment, all factors, excluding the chosen variable, will be kept the same so as to minimize the possibility of an unfair test. A key factor that must be kept the same is that of sterilisation. All equipment will be sterilised between each of the experiments, so as to avoid contamination. This could lead to unfair results because the amylase could start breaking down the starch before the experiment had begun. ...read more.

Middle

Body temperature is optimal for the best reaction of amylase (as with other enzymes) - if the temperature is too high, then the amylase will denature, and if too low, the reaction slows to a stop. The temperatures that will be used in this investigation are 0�C, 20�C, 40�C, 60�C and 80�C. Because of these factors, I expect the optimum temperature to be 40�C. This prediction is based upon the fact that it is closest to 37 �C (body temperature). Method Firstly, 5ml of starch will be added to each test tube. Two drops of iodine will then be mixed in with the starch to create a blue coloured solution. The importance of the iodine is to show the amylase breaking down the starch visually by giving it colour. ...read more.

Conclusion

Conclusion From the results we can see that the 40�C provided us with the fastest time in which to break down the amylase. This supports my prediction. It has also shown that when the amylase is working at 0�C it is a poor catalyst and takes quite a while to break down the starch. There is no obvious numerical link that could be made from my results. Evaluation My experiment did go as planned, and there were no real problems as far as conducting the experiment goes. From looking at the results charts, there is one possible anomalous result, where the second 20�C investigation took much longer than the first and third ones. This is almost certainly due to human error, possibly not mixing the starch in with the iodine well enough. The experiment could be improved by making the individual tests faster so as to keep the temperatures better. ...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. Rates of Reaction - The Iodine Clock

    0.005 0.006 0.007 0.008 0.009 0.010 Conclusions From the graphs of Rate against concentration, I have determined that the reaction is: Zeroth order with respect to [H+] First order with respect to [H2O2] First order with respect to [I-] The overall rate equation is therefore: Rate = k [ H+

  2. Investigation into the digestion of milk by Trypsin.

    This means that the enzymes did not denature at 60 degrees Celsius as I predicted, so a reading at 80 degrees Celsius was taken. In this temperature the enzymes did denature as expected meaning that the reaction did not occur, so had the slowest rate of reaction possible.

  1. Activity of Diastase On Starch

    for making a 0.5% glucose solution I added 0.5 grams of glucose in water to make up a solution to 100ml and titrated it with 25ml of quantitative benedict's to observe the end point. By this titration I was able to recognize the end point of the experiment which was a change from blue to cream colour.

  2. The effect of enzyme concentration on the rate of amylase and starch reaction.

    Long hair should be tied up. All apparatus should be handled with care as a lot of glassware is being handled which if broken can be very hazardous. Results Amylase concentration (%) Time taken for blue colour to disappear (seconds)

  1. The Effect of Temperature on the Reaction Between Amylase and Starch

    tile and different concentrations of amylase and starch, I found that 0.25% amylase worked well because it did not dissolve the starch too quickly. This turned out to be the biggest problem in my trial experiments. Different temperatures were explored by placing the starch and amylase in water baths for a certain period of time and then adding the iodine.

  2. Experiment on salivary

    This experiment was to find out whether the person could taste the solution and decide whether it is salty, bitter, sweet or sour. Results Experiment A: Saliva Test Table 1: My group's results (Group 8) Condition Total volume of Saliva (ml)

  1. THE EFFECT OF BILE SALT ON THE ACTION OF THE ENZYME LIPASE

    8.30 Average Absolute Deviation from Median = 1.01 Group A-B: Number of items= 8 0.000E+00 0.000E+00 0.000E+00 0.600 1.20 1.20 1.20 1.30 Mean = 0.687 95% confidence interval for Mean: 0.1791 thru 1.196 Standard Deviation = 0.608 Hi = 1.30 Low = 0.000E+00 Median = 0.900 Average Absolute Deviation from

  2. Coursework: Effect of Temperature on the Rate of Reaction between

    The temperature will be taken at the start and end of each experiment and an average taken. This is because by the end of each experiment the temperature of the solution will have cooled and the temperature taken at the beginning would be inaccurate.

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