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The effect of temperature on amylase activity

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Introduction

Kiu Yi, IP 13M The effect of temperature on amylase activity Introduction The purpose of this experiment is to investigate if temperature will affect the amount of starch broken down as enzyme activity can change by different temperature. This is because as temperature rises the rate of chemical reactions increases due to the temperature increases the rate of the molecules' motion. More interactions will be existed between an enzyme and its substrate. The enzyme used in this lab exercise is amylase, which is commonly found in saliva and germinating seeds, catalyzes the breakdown of starch. It also reacts quickly when heat is present during the process of it reaction. However, if the temperature is higher than the optimum point, enzymes can be denatured and they can no longer bind to a substrate and catalyze reactions. My hypothesis is therefore the amylase activity would increase as the temperature rise, until a certain high temperature at which the amylase would denature and be non-functional. In this experiment, I will observe the activity of amylase by using iodine as iodine reacts with starch to form a dark brown/purple color. ...read more.

Middle

The rate will be calculated by 1/ average time taken. Uncertainties � There is insoluble particles are found in the spot-plate Those particles may contain competitive inhibitors that may reduce amylases' activity, affecting my results by decreasing the rate of reaction. � Unknown substances in the syringes Those substances may vary the concentration of the solution which pumped in, the solution may be having a bit diluted, and so my result may have a bit varied. A result table to show the activity rate of amylase Temperature (�C) Time taken for starch to be digested (seconds+/- 1) Average time taken Activity rate 1 2 3 20 >600 >600 195 *� >600 >600 0.0017 30 >600 510 >600 570 0.0018 40 255 190 217 220.67 0.0045 50 130 109 112 117 0.0085 60 187 152 147 162 0.0062 70 241 202 196 213 0.0047 *� In the third repeat first result of the time taken for starch to be digested, there is an anomalies which the time taken is 195 seconds. As it is very different compare with the first and second repeats, I redo this repeat. ...read more.

Conclusion

Iodine forms dark brown/purple color with starch. This is due to amylase undergoes a process which broken down starch into glucose, the dark brown/purple color of the iodine solution and so disappears and form a lighter color. Therefore, loss of the dark brown/purple color can be used to measure of the extent of starch. Evaluation From the irrelevant results, I found that limitations either in the environment or the apparatus that I used had played an important role on affecting the results. � use pipettes instead of syringes Using pipettes are a more accurate way to measure a certain amount of liquid than using syringes, this is because pipettes have smaller diameter than syringes which can reduce the errors. Therefore, my result may not be the most accurate but still can show a general pattern. � equilibrate iodine solution as well As I only placed amylase and starch solution into the water bath to equilibrate but not iodine solution, the temperature differences of iodine solution may lower down the temperature of amylase-starch- solution, the enzyme activity may lowered down. This may vary my result and make it less accurate. To improve, I will equilibrate iodine solution as well. Therefore, every solution will be at the same temperature to give out more reliable result. ...read more.

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Here's what a teacher thought of this essay

4 star(s)

****
A good investigation into the effect of temperature on the enzyme amylase.

The introduction gave good scientific information and supported the hypothesis well.

The method could have been more explicit about volumes of solution and how to carry out the experiment.

The data collected was excellent and supported with a good conclusion.

One area it could have been improved in was how increasing temperature increases the vibrational frequency of the enzyme and this leads to the enzyme becoming denatured.

Marked by teacher Jon Borrell 22/05/2013

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