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This is known as the lock and key theory because the enzyme is a small key hole like apparatus that only allows a certain substance that fits exactly into its active site, (like a key) to be reacted.

Prediction and hypothesis:

As the concentration of enzyme increases we would expect to see that the rate of reaction should increase in proportion to start off with. This is because at low enzyme concentration there is great competition for the active sites and the rate of reaction is low. However, as the enzyme concentration increases, there are now more active sites that can be filled with substrate and the reaction can proceed at a faster rate. This is shown in the collision theory in which it is stated that as the concentration increases there are more molecules hitting each other which leads to more reactions being carried out over a shorter amount of time because as there are more enzyme molecules the chance of a substrate hitting an enzyme becomes much higher.

However this proportional increase will slow and eventually, increasing the enzyme concentration beyond a certain point would lead to the rate of reaction becoming zero as all the substrate has been used up and the substrate concentration becomes the limiting factor, not the enzyme.

Equipment and apparatus:

• White spotting tile
• 100ml Glass beakers
• Boiling tubes
• 5ml liquid syringe
• Several solutions of amylase at different concentrations (0.2mol, 0.4mol, 0.6mol,
• 200ml beaker of starch solution
• Stop watch
• Boiling tube rack
• Iodine solution
• Thermometer
• 250ml beaker of water at constant known temperature

Method:

Firstly, I would measure out a known amount of starch solution in a boiling tube. I would then check the temperature of the solution and place it into the beaker of water to keep the solution at a constant temperature. This would make sure that the rate of reaction is not affected by temperature and so this is a fair test. I wouls then measue out more starch solution into some more boiling tubes and place them in the water bath. i would do this again until I have six boiling tubes at the same temperature with the same amount of the same starch solution. Once all the tubes are at the same temperature, measured accurately with the thermometer, I would place them in the test tube rack. Then I wou