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

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

Extracts from this document...


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.

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. Investigation of Electrolysis of Copper (II) Sulphate Solution Using Copper Electrodes

    I believe this because most chemical reactions happen faster when the temperature is higher. At higher temperatures, particles move around faster, colliding more, which makes it easier for them to break bonds, make new ones, thus reacting together. Usually, rises of 100oC will double the rate of reaction.

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

    The light absorption of this substance is measured and the machine is calibrated to this substance's light absorption reading. Now, when another substance is placed in the colorimeter, the colorimeter will display whether and when (if reaction is taking place)

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

    Starch is one of the most common stores of carbohydrate. Starch is composed of a combination of two polymers; a linear polysaccharide- amylose and a branched polysaccharide- amylopectin. It is a polymer, which consists of a chain of amino acids linked together by glucose bonds and several double units.

  2. The effect of temperature on the reaction between amylase and starch

    Looking at my graphs and my results table, I can successfully say that my prediction was proved correct. The graph showing how temperature affects the average reaction time shows that the lower the temperature, the longer it takes for the amylase and starch to react.

  1. Free essay

    Close Your Eyes

    Well, not as long as Danny Jones was in the world. I was happily daydreaming about mine and Danny's wedding when all of a sudden some alarm went off causing me to literally jump from the spot I was standing.

  2. Activity of Diastase On Starch

    For this titration I needed a stirrer and a heater which was provided as this titration is carried out only when quantitative benedict's solution is properly stirred and boiled simultaneously. I carried out three titrations and got the following three results.

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

    Time taken for blue colour to disappear (seconds) Average time Rate of reaction 1st Try 2nd Try 0.25 107 42.78 74.89 0.013 0.5 22.13 43.34 65.47 0.015 1.0 26.50 7.34 33.84 0.030 1.25 21.85 39.52 30.685 0.032 1.5 10.12 14.59 24.71 0.040 2.0 2.35 13.75 16.1 0.062 These are my results of how long the amylase concentration took to turn colourless.

  2. An Investigation of the Effect of Copper Sulphate on Catalase Activity.

    Place a stopper in the top of the flask to prevent oxygen escaping. Measure the level of oxygen in the burette straight after putting in the stopper. The action of pushing the stopper down into the top of the flask will displace air in the flask and air will be forced through the side arm and up the burette.

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