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The effects of Enzyme Concentration on the activity of Amylase

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Introduction

The effects of Enzyme Concentration on the activity of Amylase Aim: To investigate the effect of Amylase concentration on its activity. the relative activity of Amylase is found by noting the time taken for the starch substrate to be broken down, that is, when it is no longer gives a blue-black colour when tested with iodine solution. This time is referred to as the achromatic point. Equipment: ? Amylase solution 0.1% ? Starch Solution 1.0% ? Distilled water ? Iodine in potassium iodine solution ? White tile and polythene pipette ? Graduate pipettes or syringes ? Test tubes in rack ? Beaker (used as water bath) ? Stopwatch, Thermometer ? Eye Protection Method: 1) Wear your eye protection 2) Prepare five different concentrations of the enzyme solution: undiluted,3/4 diluted, 1/2 diluated, 1/4 diluted, 1/10 diluted, and a control 3) Set up water bath 40�c. 4) Pipette 5cm� of the undiluted enzyme solution into one test tube 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. ...read more.

Middle

0% Didn't do any thing 1/10 Diluted 16 minutes 1/4 Diluted 14 minutes 1/2 Diluted 10 minutes 3/4 Diluted 7 minutes Undiluted 100% 3 minutes Repeated Results Table: Amylase Concentration Time Taken to reach Achromatic Point Pure Water (control) 0% Didn't do any thing 1/10 Diluted 5 minutes 1/4 Diluted 3 minutes 1/2 Diluted 2 minutes 3/4 Diluted 1 minutes Undiluted 100% 1 minutes The independent variable is the temperature and the dependant variable is the time it takes for the amylase to reach it achromatic point. I left the Amylase concentration and the starch solution to equilibrate for 5 minutes to reach the same temperature as the water bath before starting to make it as accurate and reliable as possible. The Graph: achromatic point is when the mixture amylase concentration and the starch solution fails to give a blue-black colour with iodine solution. To make the test as accurate as possible I will measure out the starch solution and the amylase concentration to exactly 5cm� . I also decided to repeat the experiment to see if I get any anomalous results. ...read more.

Conclusion

between my first set of results and my second set of results its a dramatic differnce; I think this is because the temperature od the amylase concentration and the starch could have been slightly higher therefore quick collision of the molecules. After looking at my results I have come to a conclusion that the higher the concentration the faster it takes for the enzymes which is the amylase concentration to break down the starch in the solution. Evaluation: If I was to do this experiment again I might use a Fungi amylase to see if its results is different. I also have no anomalous results, but if I did have any anomalous results I would try and find out how it came about the possibilities are that could have not measured the amylase concentration and the starch solution correctly, the temperature was not the same throughout the experiment. The higher the concentration of amylase the quicker the reaction between the amylase and starch occurs because it has a higher concentration on the same volume of starch therefore the more amylase concentration the different times it takes to breaking down the same amount of starch (achromatic point. ?? ?? ?? ?? Biology Mrs Bruce By Gladys Azu 12S ...read more.

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