Biology Coursework
Breakdown of Starch by Salivary Amylase
Amylase is an enzyme present in saliva in mouth produced by Salivary glands. Amylase hydrolyses starch into disaccharide Maltose. There are factors, which determine its rate of reaction. The main factors, which determine the rate of reaction of Amylase, are:
- Temperature
- PH
The Factor, which I will be investigating, will be the temperature. I will alter the temperatures and observe the time taken for Amylase to hydrolyse starch. The temperatures that will be chosen will range from low to quite temperatures (20°C-40°C).
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** This report is the result of a student recording the results of a simulation software experiment and so does not include many of the key elements necessary for a good coursework investigation. Planning: Since the report is just the recording of software simulation results there is no experimental planning. There is very little consideration of the key variables in the opening section. The prediction needs to include the relevant background science to explain it fully. Carrying out: The student recorded the results of a software simulation exercise. The table headings did not all include units. No repeats were carried out. Conclusion and Evaluation: The student explained simply what was shown in the evidence but did not explain it using the relevant background theory. No graph was included. There could be no real experimental evaluation since this was a simulation exercise.