To find out how is enzymes affect by different type of temperature and see the changes in the colour of the mixture of iodine, starch and amylase.

Aim: To find out how is enzymes affect by different type of temperature and see the changes in the colour of the mixture of iodine, starch and amylase.

Prediction: We are going to be looking at temperature and I think 10c will have the all the same colour and the highest will have all different colour. Hotter the water better reaction in the colour changing and colder the water less reaction in the colour changing. As the temperature increases the rate when starch is broken down will increase and lower the temperature the more time it will take to break down the enzymes.

Hypothesis: As the temperature increases, the starch is broken down more quickly because the enzymes and starch molecules move more quickly and collide more often. This means that amylase and starch molecules will come into contact with each other more often to react. However, as the temperature increases further, the amylase molecules start to change shape as they get damaged. This means that the starch molecules cannot fit on to the amylase so well and will therefore not react so quickly. Eventually the shape of the amylase molecule changes too much and the starch molecule will not be able to fit on at all. This means that the amylase will not be able to break down the starch at all and the reaction will not take place.

With heat kinetic energy is created which gives the particles in the water more energy so therefore they have a higher chance of cliding and reacting with each other. As results this the starch will break down faster

Science knowledge: As the temperature rises the enzyme works much quicker, but if it gets too hot, above 45ºC the enzymes will denature. The graph below shows this very clearly:

Enzymes are affected by changes in and alkaline conditions. Some enzymes like to work in an acid condition while others in an alkaline condition. Stomach ...