Investigate the effect of temperature on the rate of reaction for the enzyme amylase.

Authors Avatar


Planning

Introduction

Enzymes are found in the body and are used for the digestion of different food molecules.

Amylase breaks down Starch to glucose while other enzymes break down other food molecules.

Aim

I am experimenting to investigate the effect of temperature on the rate of reaction for the enzyme amylase.

Background Knowledge

Some enzymes function best at 37oC, which is body temperature. This is a proven theory for the enzyme amylase. If the temperature is above or below 37oC these enzymes function slower, and therefore take more time to break down these food molecules.  However, at very high temperatures enzymes change shape and no longer carry out their function, they are said to be denatured. This is why I am testing to see how temperature affects the rate of reaction in detail. Amylase is also known as carbohydrase as used in the diagram below. (Diagram from http://www.gcsescience.com)

Variables

Amount of Glucose Present.

This is the dependent variable of my experiment I will test this using iodine to display if there is glucose present. I will test this after the amylase has had enough time to break down the starch. If the iodine should change black in the final solution, it means no reaction has taken place, but should it turn orange, a reaction has taken place.

Temperature

This is my independent variable. I will change this to investigate the effect it has on the rate of reaction of the enzyme amylase. This will be measured by a thermometer that can give me the most precise measurements possible.

Test Tube

This is a controlled variable in my experiment. I will use the same test tube for each stage in the experiment so that the test tubes I use will all have the same thickness and height.

Time Left To React

This is a controlled variable in my experiment. The time before I test for glucose will remain the same in all my experiments all the way through. I will use a stop watch to measure this.

Surrounding Temperature

This is a controlled variable in my experiment. The room temperature will stay the same as I perform my experiment. Since enzymes are sensitive to change in the temperature. I will use a thermometer to measure the room temperature.

Volume of Chemicals.

This is a controlled variable in my experiment. Both the starch and amylase volumes will remain the same. To ensure each time that the amylase is breaking down the same amount of starch as in the other tests.

Concentration of Chemicals.

This is a controlled variable in my test, to ensure that the starch is coming from the same solution and therefore the concentration is the same.

Join now!

Prediction

This diagram is very simple (diagram from www.gcsescience.com but it shows that an enzyme is most active around 40°C and the activity decreases when it is both hotter and colder than 40°C. I came to this theory from my background knowledge I know that Amylase functions best at 37oC, which is body temperature. If the temperature is above or below 37oC these enzymes function slower, and therefore take more time to break down these food molecules. I believe that this theory will be proven in my experiment. I believe as the temperature is increased the rate ...

This is a preview of the whole essay