Aisling Lavelle
Remove (K)
How does temperature affect the rate at which amylase breaks down starch?
Planning
My plan is to find out what temperature is most ideal for amylase to break down starch at, and how fast it can break down starch at this temperature. I predict that the colder the temperature, the slower the reaction between the starch and amylase will be. The hotter the temperature the quicker the reaction will be.
Enzymes are the catalysts of chemical reactions taking place in living organisms. Each Enzyme is a protein that catalysts a particular reaction. Enzymes break down bigger molecules into smaller ones. Amylase is an enzyme found in saliva that helps to break down starch. Starch is a reserve form of glucose that is produced when there is excess photosynthesis taken place in plants, and when it is broken down it tastes like glucose. This is why when you chew a piece of bread it tastes sweet after a few seconds: the amylase has broken down the starch into maltose.