The Effect of Temperature on Amylase

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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.

◊The best temperature range for the amylase to work best at is 35-40°c- This is because if the temperature is too low (0-5°c), there will be less collision between the substrate and the active site therefore the reaction is much more slower. And if the temperature is too high (85-90°c), the enzyme will stop it’s reaction because if the temperature is too high, the enzymes will denature. Enzymes are protein, and protein breaks down at high temperature. When the active site changes, the substrate will not fit so now it no longer works. However in the temperature of 35-40°c, the enzymes works best because it has reach it’s optimum temperature.

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Introduction:

Safety:

When conducting the experiment, safety goggles will be used and long hair will be tied back.

To ensure fair test:

  1. The concentration of the enzymes are the same.
  2. The concentration of the substrate is the same.
  3. The PH level of the solutions are the same.

Apparatus:

-Test tubes (10)

-Iodine solution

-Spotting tile

-Pippette

-2 Syringes (accurate to± 0.1cm³)

-Stopwatch

-Test tube rack

-Amylase solution

-Starch

-Beaker (5)

-Ice

-Hot water

-Alcohol thermometer (accurate to 3.0°C)

Diagram:

Fig 1.0

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*** 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.