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The Effect of Temperature on the Reaction Between Amylase and Starch

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Introduction

The Effect of Temperature on the Reaction Between Amylase and Starch I decided to investigate how a change in temperature would affect the rate of reaction between starch and amylase. From previous work done on the starch/amylase reaction, I know that amylase is an enzyme which breaks down starch into smaller molecules. It is used inside the body where the temperature is certainly higher the room temperature. Hypothesis I predict that the rate of reaction between amylase and starch will increase as the temperature increases. In general the rate of an enzyme catalysed reaction doubles for every 10oC rise in temperature and I would expect amylase to follow a similar trend. Of course the reaction will stop when the temperature rises too high because, as an increase in temperature increases vibrations ion the molecule, the vibrations become so violent that the bonds holding the structure together are broken and he enzyme denatures. ...read more.

Middle

Method 1. Take a test tube and fill it with the starch 2. Place in the set temperature for 30 seconds 3. Add the amylase and wait for 30 more seconds 4. Add the iodine (this stops the reaction) 5. View the mixture on a colorimeter and record the reading 6. Repeat at least once 7. Repeat steps 1 - 6 for each different temperature ! Take care when handling glass, wear goggles and be careful of the hot water ! Results Temperature Colorimeter Readings Celsius Arbitrary Units Expt1 Expt2 Expt3 Average 25 7 6.8 6.4 6.7 35 6.2 6.2 6 6.1 45 3.5 4.7 3.9 4 55 1.6 2.4 1.8 1.9 60 0.7 1.2 1 1 75 0.3 0.3 0.3 0.3 100 0.1 0.1 0.3 0.2 From these figures I was able to draw a graph to help me analyse the experiment. As the temperature increased, the colorimeter reading decreased, slowly at the start, then more quickly, then slowly again. ...read more.

Conclusion

On the whole I think my results were fairly reliable and accurate apart from the aforementioned anomalous results. More repeats would have helped, but I tried to squeeze as many as I could into the allotted time. The apparatus used could have been improved in many ways. The water baths used were not all at the exact temperatures required, and each contained a different amount of water. If better quality water baths had been used, and there was time to ensure that each had exactly the same amount of water and was at the exact temperature required, anomalous results could have been eliminated. This could also have been achieved by repeating the experiment for each temperature more than twice, and also by performing the experiment at intervals smaller than 10oC Seeing how amylase worked under colder temperatures may have been interesting also, but in the end I achieved what I set out to do, and I would not change much should I have to do this experiment again. ...read more.

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