To find out how temperature affects the breakdown of starch by the enzyme amylase.

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Alexandra Connor

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Aim

To find out how temperature affects the breakdown of starch by the enzyme amylase.

Method

Equipment

  • Iodine solution
  • Amylase
  • Starch
  • Beaker
  • 2x test tubes
  • Thermometer
  • Water baths set to different temperatures
  • Droplet tray
  • Dropper
  • Timer

Starting with the beaker half full with water at 20 degrees (approx. room temp), using the dropper, get 2 measures of starch in one test tube and one measure of amylase in the other. Check you get them both to the same temperature as the water and then mix them both into 1 test tube. At each time interval of 2 minutes take the dropper take a sample of solution and place the sample in the droplet tray. If the solution is blue/black there is still starch present. When it turns brown there is no longer any starch. When the solution is brown stop the timer and record the result. Repeat the experiment at 30, 40 and 50 degrees.

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I will have to be careful to keep my experiment fair. To make sure I have fair testing I will have to insure that the water is the same temperature through out each experiment and that the temperature is accurate. If my water is too cold I can add hot water and if it is too hot I can add cold water. I will have to also check that the starch and the amylase are of the same temperature before I mix them. I must also make sure that I keep the timing accurate and keep my eye on ...

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