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The Effect of Temperature on Amylase

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Introduction

The Effect of Temperature on Amylase Planning Independent Variable: -Temperature of the solution (�c) Dependent Variable: -The time taken for the amylase to digest the starch (mins) / The rate of the enzymatic reaction (1/min) Aim: The aim of this experiment is to investigate how temperature affects how well amylase works. Prediction & Hypothesis: Amylase is an enzyme which breaks down starch to glucose. Enzymes are globular protein molecule that accelerates a specific chemical reaction. Enzymes lowers the activation energy (-the minimum amount of collision energy required to get the reaction going) and when the temperature increases, the enzymes work faster. ?As the temperature increase, the rate of the enzymatic reation will also increase- The time for the amylase to digest the starch will also be faster as the temperature increase. This is because the higher the temperature, there are more collisions required for the activation energy to get the reaction going. Rising the temperature makes the substrate (in this case, the starch molecules) collide more often with the active site (in this case, the amylase) which results in faster rate of enzymatic reaction. ...read more.

Middle

(It is best if the experiment is done one at a time, starting from 0?C - 80?C.) 5. Every 30 seconds, take one drop of the starch-amylase solution and add it into the spotting tile with iodine. The color will turn blue-black if starch is still present. Keep on doing this every 30 seconds until the iodine doesn't turn blue-black. 6. Repeat the experiment two more times. Obtaining Evidence Table Temperature (?C) Time for the amylase to break down the starch (minute) Mean average (X) Rate (1/x) Data 1 Data 2 Data 3 0 60.0 60.0 60.0 60.00 0.02 20 9.00 8.50 9.00 8.83 0.11 40 2.50 3.00 3.50 2.93 0.33 60 4.50 5.00 4.00 4.50 0.22 80 60.00 60.00 60.00 60.00 0.02 Analysis and Conclusion Observation and Analysis The graph shows a polunomial regression and a bell shaped curve. Figure 5.0 shows that the rate of the enzymatic reaction increases geometrically with the temperature up to the optimum temperature (40?C). This is shown on the graph as the rate keeps on increasing : at 0?C the rate of reaction is 0.02, at 20?C the rate of reaction is 0.11 and the slope of the graph is steeper at 40?C where the rate of reaction is 0.33. ...read more.

Conclusion

This can alter the results in the experiment, the amylase can work faster if the solution is more neutral because most enzymes works best in neutral conditions. 2. The same concentration of substrate- Different concentration of substrate may affect the result of this experiment. This is because the higher the concentration of substrate, the higher the rate of the reaction. Therefore the substrate concentration must be the same in order to get the most accurate result. 3. The same concentration of enzymes- Different concentration of enzymes may affect the result of this experiment. This is because the higher the concentration of enzyme, the higher the rate of the reaction. This experiment can be improved next time by controlling all the factors that can affect the results. Measure the PH level, concentration of substrate, and the concentration of enzymes before each experiment. For the next experiment, an electric water bath can also be used instead of a beaker. An electric water bath can be set into each specific temperature to give the most accurate results. A mercury thermometer (accurate to �0.5?C) can be used instead of an alcohol thermometer (accurate to �3.0?C). Increasing the replication of the experiment and using a greater range of temperature can also improve the accuracy of the experiment. ...read more.

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Here's what a teacher thought of this essay

3 star(s)

***
A well carried out experiment which would have benefitted from a little more consideration being given to the key variables and the overall evaluation.
Planning

The student should add a risk assessment and try to think about improving the reliability of the experiment by considering a better method for temperature control and some control of pH.
Carrying out
The experiment was well carried out with an acceptable number of repeats but the range was a little limited. At least five values of the independent variable should be attempted.
Analysis and considering evidence
The student has processed the evidence and recognized the relevance of the observations made. The evaluation needs to consider the quality of the evidence more. There are numerous problems in using this method e.g. distinguishing the end point of the reaction that need consideration and some suggestions for improvement. Although a greater range of temperatures is mentioned the student could have extended the investigation by increasing the range of temperatures used around the optimum pH for this enzyme.

Marked by teacher Stevie Fleming 05/08/2013

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