Investigation – the Effect of Enzyme Concentration On the Rate of Activity of Amylase

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Alastair Stokes 11A

INVESTIGATION – THE EFFECT OF ENZYME CONCENTRATION ON THE RATE OF ACTIVITY OF AMYLASE

Prediction

The principle of this investigation lies in the time it takes certain, set, amounts of amylase enzyme to break down starch molecules. The reason why these two enzymes have to be used is because each enzyme is designed specifically to break down only one substrate as each enzyme is made of a protein that causes it to be a specific shape, in the case of amylase, it can only break starch down into dextrin. By timing this reaction we can determine how concentration has an effect on the break down of starch.

Definition of an enzyme: A protein molecule in a plant or animal that catalyses specific metabolic reactions without itself being permanently altered or destroyed. (From a Greek term meaning “in yeast;” early studies of enzymes often involved reactions in yeast enzymes.)

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Amylase is an enzyme that is present in both saliva and pancreatic juices. Its function is to speed and aide the hydrolysis of amylose and another chemical, amylopectin into a mixture of products including dextrin and maltose.

Because of my knowledge on enzymes and what they do and how they do it, I can suggest that the higher the concentration, the quicker the speed of the break down of starch will take place: If there are more enzymes (amylase molecules) than substrate (starch) molecules and then more substrate is added the rate of reaction will increase because ...

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