• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

The Effect of Temperature on the Reaction Between Amylase and Starch

Extracts from this document...


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.


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.


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.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Patterns of Behaviour section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Patterns of Behaviour essays

  1. Rates of Reaction - The Iodine Clock

    concentration H2SO4 Na2S2O3 0.25M KI 1M H2O2 20 Volume H2SO4 0.1M TRIALS: Volume (ml) H2O 172 168 161 151 Na2S2O3 2 6 8 8 KI 10 10 10 10 H2O2 10 10 10 10 H2SO4 5 5 10 20 Starch 1 1 1 1 Time (secs)


    This is because the higher the concentration of bile the greater the chance of bile colliding with the triglycerides therefore increasing the surface area of the lipids and also the rate in which they are emulsified, and in turn increasing the rate of which the lipase reacts on the larger

  1. The Iodine Clock Investigation

    This procedure was again repeated another four times, except in the second conical flask was placed a different concentration of H2O2, it contained: - 18ml H2O2 - 2ml distilled water This gave an overall concentration 1.8 Vol. of H2O2. This method was repeated another eight times, and each time the

  2. Activity of Diastase On Starch

    The enzyme and starch solutions adjusted at different pH's temperatures and the starch adjusted at different concentrations were allowed to react separately for one minute. after one minute I added five drops of iodine in each of the reaction mixture in order to stop the action of diastase as iodine is a very good inhibitor of diastase.

  1. To investigate the effect of temperature on the breakdown of starch by amylase, and ...

    I think the rate of breakdown of the starch will increase until this point because the increase in temperature will supply the molecules with more energy to react, and then it will slow down and the rate of reaction will be a lot longer.

  2. The effect of enzyme concentration on the rate of amylase and starch reaction.

    By adding enzymes, we lower down the activation energy for any reaction, activation energy is a minimum amount of energy required by any reaction to occur. In giving volume you are increasing the number of active sites. Millions of collisions between particles will lead to be a reaction.

  1. Does the Volume of Amylase Affect the Rate of Reaction between Amylase and Starch?

    I will ensure I keep my stool under the table and all bags and coats will be well out of the way. Fair Test: To make sure the experiment is a fair test I will only change the volume of amylase. All the other variables I will keep the same.

  2. Investigating the effect of enzyme concentration on the hydrolysis of starch with amylase.

    This is so that small molecules can enter the active site, however they cannot make changes in shape to the enzyme so it can act like a catalyst. The tertiary protein structure gives the enzyme its catalytic ability. There is a shape adjustment made by the contact of the correct

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work