• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

The effect of enzyme concentration on the activity of amylase.

Extracts from this document...

Introduction

The effect of enzyme concentration on the activity of amylase. I am going to test in the effect of the concentration of the enzyme, the only thing that I should be changing in each experiment is the concentration of the enzyme and nothing else. This will make all of the tests identical (apart from the enzymes concentration) which means the experiment should be accurate and fair. Because of this any differences in the results of my experiment I will be able to put down to the concentration of the enzyme. If I was to use two variables, and there were a difference in the results, e.g. I changed the temperature as well as the concentration of the enzyme and the reaction sped up, I would not know which of the factors had done this and therefore could not reach a valid conclusion. ...read more.

Middle

Surface Area - Reactions can react faster when solids are cut into smaller pieces. This is because there is more surface area which is exposed. The more surface area there is, the more collisions that take place between particles so the reaction rate is much quicker. Enzymes are biological molecules that catalyze many different chemical reactions. With few exceptions, all enzymes are proteins and each enzyme is specific to a certain chemical reaction. Enzymes must maintain a specific three dimensional structure in order to function properly. If an enzyme's structure is altered (by heat or harsh chemicals) it may not function at all. This breakdown (denaturation) of an enzyme's structure may be fatal (your body cannot withstand a fever over 108 degrees for very long). The enzyme I used in this experiment is amylase, which is commonly found in saliva and germinating seeds. ...read more.

Conclusion

Then pipette 5cm� of undiluted enzyme solution and 5cm� of starch solution into another test tube. Stand both tubes in the water bath and leave for several minutes to reach the temperature of the water bath. Take the tubes out and mix the two solutions together, then replace the mixture into the water bath and start the stopwatch. At intervals of one minute, remove a drop of the mixture in the water bath and test it with iodine solution on a white tile. Continue the experiment until the mixture fails to give a blue-black colour with iodine solution. Repeat this procedure with the other concentrations of amylase, using the same amount of each solution. Results Amylase concentration/cm� Time of the achromatic point/minutes 0.01 2.0mins 0.005 3.0mins 0.0033 6.0mins 0.0025 15.0mins ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    Investigating the effect of enzyme concentration on the activity of cellulase.

    5 star(s)

    * 1 x glass rod - to mix the wall paper paste and enzyme solution together and to transfer the water paper paste and enzyme to the syringe barrel. * 1 x 25cm3 syringe barrel - for the mix of wall paper paste and enzyme concentration to measure flow rate.

  2. Marked by a teacher

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    which a successful experiment can be carried out on the agar plates at is 26�C. This means the temperature at which the experiment is carried out is a considerably lower temperature than the optimum temperature of the enzyme. This means that in order to obtain the same kind of results

  1. How does pH affect the Denaturation of enzymes Starch and Amylase.

    Temperature The rate of chemical reactions increase as temperature increases. Human enzymes work best at 37 degrees Celsius while most plant enzymes work best at about 30 degrees Celsius. These temperatures are called the optimum temperatures. Above these temperatures the enzymes start to denature.

  2. The Effect of temperature on the denaturation rate of fungal amylase

    Background Information Enzymes are biological catalysts; they increase the rate of a reaction without being used up. The rate of a reaction is speeded up because the enzyme provides an alternative route for the reaction with a lower activation energy.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work