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Investigate the effect of changing the temperature of amalayse on the breakdown of starch to glucose.

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Introduction

Kirstie Hartley 10v Enzymes Investigation Aim: To investigate the effect of changing the temperature of amalayse on the breakdown of starch to glucose. Prediction: Enzymes are biochemical catalysts. They speed up reactions without being changed themselves. I think that the starch will start off taking a long time to break down, then get quicker as the temperature rises. The reason I think this is because a rise in temperature speeds up most chemical reactions. This happens because to start off, at about 10 c, the starch particles have no energy. As the temperature increases, so does the energy in the starch. This allows the particle to move around quicker, which means they will collide more. The more the particles collide, the quicker the starch breaks down. Usually a rise of 10 c will double the rate of reaction. I think that when the temperature reaches a certain stage it will slow down again. This is because when enzymes reach an optimum of 40 or 50 c they change shape, this means they can no longer work because the active site has changed shape. ...read more.

Middle

2. Add 5cm of amalayse solution and mix with a stirring rod. 3. Get the solution to 10 c by putting the test tube in a water bath at 10 c. Put ice cubes in the water bath to bring the temperature down. 4. Check the temperature with a thermometer. Once it is 10 c leave it for one minute. 5. Using a pipette, remove a sample from the test tube and put one drop into the dimple tray. 6. Add one drop of iodine to the sample. 7. If the sample goes brown, move onto the next temp. 8. If the sample goes blue/black, repeat steps 5 & 6 every minute until the sample stays brown. 9. Repeat at temperatures 20 c, 30 c, 40 c, 50 c & 60 c. 10.Use a water bath and a kettle to get the solution to each temperature. Fair test table: INPUT VARIABLE VARIABLES TO KEEP THE SAME Temperature of enzyme Amount of starch solution Amount of amalayse Amount of iodine Concentration of starch Concentration of amalayse Intervals between readings OUTPUT VARIABLE Time taken for the starch to break down Results: Time taken for starch to break down (mins) ...read more.

Conclusion

I think this conclusion matches up pretty well with my prediction. Evaluation: This was a fair test because I used the same amount of starch, amalayse and iodine in every test and at every temperature. I also made sure I took each sample exactly on the minute. I think my experiment went quite well and although each of my three readings show a different pattern, they all seem to have more or less the same difference of time between each temperature so there are not any odd or stray results. They are all pretty accurate. I think one way I could improve my method is to lay out the dimple trays and put iodine in each one ready. That way I wouldn't have to worry about adding the iodine between each sample, leaving me more time to concentrate on my observations. But otherwise I found the method easy to follow and quite organised. I was happy with my results because they support my prediction and conclusion because the readings went gradually up until it stopped because the amalayse denatured and this worked with all three readings. ...read more.

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