Experiment-Effect of Temperature on the Action of Amylase Enzyme

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Mohamad Zulhilmi bin Azmi                                 Biology HL

EXPERIMENT : The Effect of Temperature on the Action of Amylase Enzyme

INTRODUCTION

Enzymes are biological catalyses, most of them are protein. A catalyst speeds up the rate of a chemical reaction without itself being changed at the end of the reaction. A few properties of protein are – enzymes are extremely efficient, extremely specific, can be denatured by heat (temperature) and are affected by pH.

Amylase is an enzyme that is involved in the human digestive process. Found in both the human pancreas and the human saliva, amylase breaks down starch into sugar so that large molecules can be easily digested. Like all enzymes, amylase must be kept in a certain condition in order to function properly. In this experiment, the effect of temperature on the rate of reaction of amylase will be investigated with the use of starch and iodine.

When starch is mixed with iodine, the coils of beta amylase molecules found in starch trap iodine, causing the mixture to turn into a shade of blue-black.  When starch is broken down into glucose, however, the monosaccharide does not react with iodine. Therefore, glucose does not change color even when it’s mixed with iodine. Correspondingly, when drops of amylase are inputted into a blue-black mixture of starch and iodine, the starch molecules will be broken down into glucose molecules, causing the mixture to turn colorless. Thus, the rate of reaction of amylase correlates to the absolute value of the rate of change in absorbance of the solution. A rapid decrease in the absorbance of the blue-black color equates to a high rate of reaction of amylase, whereas a slow decrease in absorbance signifies a low rate of reaction. In this experiment, an external variable of temperature will be manipulated into the amylase enzyme to determine the effect of temperature on the rate of reaction of amylase enzyme.

AIM

To investigate the effect of temperature on the action of amylase enzyme

HYPOTHESIS

The rate of amylase enzyme activity increases with temperature because they will gain more energy to break down the starch until it reach the human body temperature. The rate of amylase enzyme activity was the highest if it is closest to 37°C which is equal to human body temperature as well as the optimum temperature for enzymes to operate. Beyond the temperature, the rate of amylase enzyme activity will decrease gradually due to denaturation of the amylase enzyme.

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VARIABLES

MATERIALS

APPARATUS

               

Thermostatic water bath                                                                       Spectrophotometer

                       

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METHOD

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