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How Does Temperature Affect the Action of Amylase On Starch?

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Introduction

How does temperature affect the action of amylase on starch Prediction I predict that the higher the temperature the more quickly the amylase will be able to break down the starch. This is because the higher the temperature the more energy the particles have causing them to move around more freely and at a higher velocity. The fact that the particles are moving around more quickly will cause more frequent collisions between the amylase and starch particles and therefore accelerating the rate of which the starch will get broken down. After consulting 'GCSE Biology' By D.G.Mackean I discovered that amylase is an Enzyme, and all enzymes have an optimum temperature and if the enzyme (in our case amylase) is heated much above the optimum temperature the enzymes "are denatured and stop working" This led me to believe that the rate of starch breakdown will increase up to a peak (the optimum temperature) ...read more.

Middle

80(c)C 5. Boiling (100(c)C) I will now take you through how I will perform each of the five experiments with each experiment you will need to take a cavity tile and place one drop of iodine in each cavity on the tile. 1. Using a syringe measure out 2ml of starch solution and 6ml of amylase solution place them in separate test tubes and leave to chill in a large beaker containing crushed ice. Add a thermometer to each test tube, and when the temperature reaches 0(c)C add the amylase to the starch and immediately start the Stop Clock and take the first sample (which consists of using a pipette to place one drop of the solution into one of the cavity's). Continue to take samples every 30 seconds up to and including 600seconds (it would be impractical to go any higher because of the limited amount of time that we have) ...read more.

Conclusion

* Check all apparatus for contamination before * Check the starch and amylase are at the correct temperature before the experiment is started * Check the syringes for air bubbles, so you can be sure you have an accurate reading * Each section will be repeated to ensure the reading is fair Observations Temperature of amylase and Starch Time that all starch was broken down (Seconds) 0(c) 600*, 600* Room Temperature (about 20(c)C) 540, 510 40(c)C 270,270 80(c)C 30,60 100(c)C 600*, 600* * = After 600 seconds there was no result I then noticed that some values had varied to take this into account I will take an mean average from both the values giving the following table as my final results Temperature of amylase and Starch Time that all starch was broken down (Seconds) 0(c) 600* Room Temperature (about 20(c)C) 525 40(c)C 270 80(c)C 45 100(c)C 600* Sam Page 1 02/05/2007 ...read more.

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