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The effects of copper ions on the reaction between amylase and starch

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The effects of copper ions on the reaction between amylase and starch Introduction I am going to investigate the effects of copper ions on the reaction between starch and amylase. This is to determine what effects detrimental or otherwise copper compounds could have on the starch and amylase reaction. My independent variable will be concentration of copper sulphate and my dependant variable will be rate of reaction. Hypothesis I believe the copper sulphate will act as an inhibitor and will decrease the rate of reaction. Because the copper sulphate will provide Cu ions which will prevent the enzymes from breaking down the starch. Risk Assessment I believe this experiment will be safe to perform in the laboratory providing the following precautions are taken. * Safety glasses should be worn at all times and be put on before handling anything to make sure my eyes are protected. ...read more.


Rinsing Beaker - This will make sure my main solution is not contaminated Test Tubes - This is where the reaction will take place Potassium Iodide solution -This will be used to test for starch Copper sulphate solution - This is the inhibitor I am investigating Amylase solution - This is the enzyme I am investigating Starch solution - This is the substance my enzyme will break down Distilled water - This is for diluting solutions and rinsing the rod Stopwatch - This is to time the reaction so I can calculate the rate Thermometer - This is so I can confirm the temperature was constant Syringes - These will allow me to accurate measure the solutions Safety goggles - These will protect my eyes from the dangerous solutions Lab Coat - This will prevent my clothes from being damaged Method * Put on safety goggles and lab coat * Dilute the copper sulphate solution ...read more.


* Repeat the experiment Variables PH: I will control this variable by using only distilled water to dilute my solutions and rinse my glass rod. Temperature: I will make sure this variable dose not effect my investigation by performing it at room temperature, I will make sure the amylase breaking down the starch does not effect the temperature, by measuring the temperature of the amylase and copper sulphate solution before and after each experiment. Concentrations: I will make sure my concentrations of amylase and starch remain constant by getting my each of my solutions from the same source. I will also make sure that although the concentration of my inhibitor changes the overall volume of the solution does not. Stirring: I will try my best to make sure the amount of stirring is constant throughout the investigation. Inhibitors: I will only use one inhibitor for this experiment Preliminary Results Volume of Starch Volume of Amylase Volume of CuSO Time Comment ...read more.

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