How fast is starch broken up by the catalyst amylase.

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Introduction

Amylase is an enzyme that is found in our bodies. People have a different concentration of amylase in their saliva, because our salivary glands produce enough depending on what we are eating, stimulated by our sight, smell and taste of the food; it also varies at different times of the day in different circumstances. As a person becomes older their salivary glands become older, meaning less amylase is formed.

Aim

This is an experiment to see how fast starch is broken up by the catalyst- amylase. This experiment is based on the breaking down of starch by amylase and we are going to do this by testing the amylase at different temperatures.

Prediction

I predict that amylase will only work between certain temperatures, because amylase, like other enzymes, is a protein and their shape is affected by temperature. Because amylase is an enzyme used to break down starch in our body, it would be best to say that it works best in body temperature. One other prediction is because of the collision theory, the higher the temperature the faster the reaction rate will be, meaning there will be more exchange of energy.
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Apparatus

Beaker

Dimple Tray

Kettle

Measuring Cylinder

Pipette

Stopwatch

Test Tubes

Thermometer

Method

The method is to mix amylase and starch together and time how long it takes for starch to be broken down.

- The amount of starch and amylase used is 10ml; we used a measuring cylinder to help.

- We poured the solutions into separate test tubes and placed them in a beaker of water.

- To change the temperature we either poured ice/cold water to bring it down, and hot water ...

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