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How effectively amylase digests starch.

Extracts from this document...

Introduction

Biology Coursework Key factor Temperature Aim To see how the temperature will effect how well amylase digests starch. To see how long it takes for the starch to be digested. The variable is the temperature of the liquids. Other possible variable that could be investigated is the PH. Fair test I will make it a fair test, as I will: * Not change the amounts of Amylase and Starch * Use 3 drops of iodine every time * Do each experiment 3 times and then find the average * Not change the amount of time Equipment Water bath Beaker Test tube Bunsen burner Heat proof mat Splints Tripod Gauze Spotting tiles Glass rod Timer For each experiment I will use: - 2cm� of amylase 10cm� of starch 3 drops of iodine in every part of the spotting tile I am going to try 10 different temperatures, they are * 26�C * 28�C * 30�C * 32�C * 34�C * 36�C * 38�C * 40�C * 44�C * 48�C Safe Test It will be a safe test as: * Goggles will be worn so none of the liquids or anything dangerous goes into the eyes. ...read more.

Middle

I think that when I plot a graph it will look something like this. Explanation Collision theory The chemicals need to collide for a reaction to take place. If the temperature is increased then the particles will move around faster therefore a collision is more likely to take place, so the rate increases. This is for temperatures below 40?C. Enzymes denature when temperature is above 40?C. Amylase and starch are like lock and key. If it does not fit anymore as there is a change in PH or temperature. The site would be damaged and the enzyme does not work. Results Table Temp �C 1 2 3 Average Rate 26 340 370 370 360 0.00278 28 370 380 360 370 0.00270 30 270 280 280 277 0.00361 32 240 260 260 253 0.00395 34 240 250 240 243 0.00412 36 250 240 230 243 0.00412 38 210 230 220 220 0.00455 40 150 130 120 135 0.00741 44 250 230 260 253 0.00395 48 350 340 330 340 0.00294 Conclusion Results from graphs On the time and temperature graph the line of best fit was in a U shape. ...read more.

Conclusion

I could also experiment with temperatures at a greater range. I could use micro pipettes to make the experiment more accurate. A Further experiment that I could do to extend the investigation is that I could use human amylase instead of bacterial amylase. Here is the method of this experiment * Wash mouth out with water * Chew paper for a little while as this produces more saliva * Spit into a beaker * Measure 10cm of starch and 2cm of amylase and put in 2 different test tubes. * Measure the temperature of the liquids. * Once it has reached the temperature you want mix the liquids together and start timing. * Every 10 seconds take a drop of the reactants out and add to the iodine. * If the iodine turns blue or black carry on with the experiment. If the iodine stays red or brown stop the experiment and record the time taken. * Do each temperature three times and then find the average. To find the average I will add together the 3 times and divide it by 3 * Repeat this experiment with nine different temperatures * * * * ?? ?? ?? ?? Harpreet Sekhon ...read more.

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