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

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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.

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