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The effect of temperature on amylase activity.

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Introduction

Biology coursework: effect temperature on enzyme activity Aim: I have been asked to investigate the effect of temperature on amylase activity. Prediction: I think that as the temperature is increased, the reaction rate will be increased. This is because as the temperature rises the molecules will move faster and have an increased chance of collision and the rate of reaction will be increased. If I was using human amylase from the mouth, I would predict that it would work best at around 37�C because this is the average temperature of the human body and the temperature the enzyme would work best at. However, as the Amylase I am using is from a laboratory and it is stronger, I think it will work best at around 40�C or higher. After this at around 60�C-80�C, the rate will start to decrease as the enzymes become denatured. Method: 1. Fill spotting tile with 3 drops of iodine in each well. 2. Fill a test tube with 10ml of starch and add 2ml of Amylase. ...read more.

Middle

To do this I will measure the amounts with a measuring cylinder carefully. I will also keep the volume of iodine I put in each well the same and the volume of starch and amylase I put into each well the same because if there were different amounts it could affect the reaction rate. The variable I am going to change is temperature. This is because the aim of this investigation is to find out what effect temperature has on the rate of Amylase activity. Safety: To make sure my experiment is safe I will have to ensure that: -long hair is tied back so it does not get in the way. -protection goggles are worn when using Amylase as it is harmful to eyes. -bags and stools are tucked under the tables so nobody is to trip. -precaution is taken with hot water so nobody is to scold themselves. Measuring results: I will measure my results every 30 seconds using a pipette to put 3 drops of starch and amylase solution into the iodine until there is no colour change. ...read more.

Conclusion

This was correct because my results show that the amylase worked best at 40�C and started to denature after that. If this was human amylase it would have worked best at 37�C and denatured at a lower temperature. Evaluation: The experiment went well and was quite successful. I had reliable results and a good range of readings that show how well amylase breaks down starch at different temperatures. My results had no anomalies or unusual readings so they were strong enough to support my conclusion. I could improve my experiment by taking more readings or taking them at closer intervals to get a wider range of results. I could have also used a different pipette each time I put new drops of the starch and amylase solution into the spotting tile to ensure that there was no solution left on it from the previous sample. Another thing that could have affected my results is the timing, human error can occur when starting and stopping the stop-clock and this could make slight difference in my results. For this experiment I could have also investigated varied concentrations of the amylase and/or starch solution, or varied the volumes of amylase and/or starch. ...read more.

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