Investigation of factors affecting the enzyme Amylase.

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Reg No.8157423

Lisa Atkinson                                                        Ref No. 11402/W1

G.C.S.E Biology                                                01/12/00

Investigation of factors affecting the enzyme Amylase

Introduction

My investigation is to establish the factors affecting the activity of the enzyme Amylase. To do this I intend to conduct two separate experiments. One will be to show the affects on the enzyme by changing the pH. The other is to show the changes in the enzyme by altering the temperature.

I predict that as the temperature increases, the reaction rate will also increase. When a particular temperature is reached I believe that the rate of reaction will dramatically decrease. I also think that this will also happen the further the pH is from pH7. If my theory is proven to be correct, it is most likely that there are optimum levels of temperature and acidity to obtain maximum efficiency in the chemical reaction. The purpose of these experiments is to obtain, if possible, the optimum settings to conduct these chemical reactions.

   

Method

I am going to investigate the effect that pH and temperature has on the activity of the enzyme amylase. Therefore I have developed two similar experiments (one for each factor I am investigating).

To investigate the pH effects on the enzyme amylase activity.

  1. Pour amylase solution into a test tube to a depth of 2cm.
  2. Half fill another test tube with a 4% starch solution.
  3. With a pipette, place a drop of iodine into each dimple in a dimple tray.
  4. With a glass rod lift a drop of the starch solution from the first test tube and mix it with the first drop of iodine in the first dimple in the tray. A blue/black colour should develop; this will be used as the control.
  5. Rinse the glass rod.
  6. Add 2cm of the appropriate pH buffer to the starch solution and shake.
  7. Pour amylase solution in to the test tube of starch and shake quickly.
  8. Repeat steps 4&5 (for the amylase, starch and pH buffer mixture) every 30 seconds until the blue/black colour no longer develops.
  9. Record the results in a table. Repeat steps 1-8 for each pH buffer range until all the provided pH buffers have been used.


To investigate the temperature effects on the enzyme amylase activity.

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  1. Pour amylase solution into a test tube to a depth of 2cm.
  2. Half fill another test tube with a 4% starch solution.
  3. Cool both test tubes and maintain at 10 degrees Celsius.
  4. With a pipette, place a drop of iodine into each dimple in a dimple tray.
  5. With a glass rod lift a drop of the starch solution from the first test tube and mix it with the first drop of iodine in the first dimple in the tray. A blue/black colour should develop; this will be used as the control.
  6. Rinse the glass rod.
  7. Add 2cm ...

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This report describes an investigation into the effect of both pH and temperature on the activity of the enzyme amylase. The writer covers all the main sections required in a piece of GCSE practical coursework although in a number of places, more detail is required to gain the higher grades. These are as follows: [1] The introduction requires a more detailed approach to the chemistry of enzyme action with reference to the effect of pH and temperature on the shape of the active site. [2] The method needs more detail regarding volumes and times. [3] The control variables were discussed briefly but a number of these were omitted together with the effect they might have on the rate of reaction. [4] The raw results were not recorded in the results table. This would have been useful in assessing the reliability of the data. Overall, this report has considerable potential considering the quality of the data obtained in the laboratory. Attention to the 4 areas above would yield a high GCSE grade. 3 stars