Enzyme activity

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Amylase Investigation

Plan (D)

Aim:

To investigate how Enzymes (bacterial Amylase) behave under varied temperature conditions during enzyme reaction with a substrate solution of starch.

Hypothesis:

I predict that the rate of enzyme reaction will increase as the temperature rises but after optimum temperature is reached the reaction will no longer produce maltose because the enzyme's bonds will break and lose its shape causing it to denature. I also predict that when the temperature is high (approximately 40 degrees Celsius), the rate of enzyme reaction is twice as faster than it is when the temperature is low (approximately 5 degrees Celsius) because of its activation energy. The heats in the enzymes surroundings supply it with energy so it becomes activated so that its reactions can start off. At increasing temperature it provides more energy for collisions with the substrate and for reactions to occur at a high rate. But after optimum temperature is reached, the iodine will no longer show any differences that would indicate that there's a lack of starch present and no maltose is indicated through its colour indication. Beyond optimum temperature, the rate of reaction denatures