To find out how temperature affects amylase.

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Kylie Watts

Science Coursework

10-1

Science Coursework

        Aim: To find out how temperature affects amylase.

Research:

  • Amylase converts starch in simple sugars

        

Amylase is produced in three different places:

  1. The SALIVARY GLANDS
  2. The PANCREAS
  3. The SMALL INTESTINE

  • Enzymes break down BIG molecules into smaller ones

  1. Starch, proteins and fats are BIG molecules which can’t pass through cell walls into the blood.
  2. Sugars, amino acids and fatty acids/glycerol are much smaller molecules which can pass easily into the blood
  3. Enzymes act as catalysts to break down the big molecules into the smaller ones

Eight bits of your Grisly Digestive system:

Prediction: I predict that the breakdown of starch will be quicker when the temperature is increased until it exceeds 40ºC. Then the amylase will no longer catalyse the breakdown of starch. This is because amylase is made up of protein molecules and therefore it is easily denatured by heat, losing its shape and no longer able to combine with the starch. I think the rate of breakdown of the starch will increase until this point because the increase in temperature will supply the molecules with more energy to react, and then it will slow down and the rate of reaction will be a lot longer.

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Apparatus:

  • Bunsen burner
  • Tripod
  • Gauze
  • Beaker
  • 2 test tubes
  • 2 spotting tiles
  • Pipette
  • Thermometer
  • Test tube rack
  • Iodine
  • Amylase
  • Starch
  • Stop clock

Method:

  • Get out and set up apparatus
  • Put two drops of iodine into each spot of the spotting tile
  • Fill one test tube up with 6cm³ starch
  • Fill the other test tube up with 2cm³ amylase
  • Fill beaker half full of water
  • Place a thermometer in each of the test tubes
  • Place the test tubes in the beaker and heat so that the substance ...

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