The Effects of Enzyme Concentration on the Activity of Amylase

The Effects of Enzyme Concentration on the Activity of Amylase

To investigate the effect of Amylase concentration on its activity.

the relative activity of Amylase is found by noting the time taken for

the starch substrate to be broken down, that is, when it is no longer

gives a blue-black colour when tested with iodine solution. This time

is referred to as the achromatic point.

Equipment:

v Amylase solution 0.1%

v Starch Solution 1.0%

v Distilled water

v Iodine in potassium iodine solution

v White tile and polythene pipette

v Graduate pipettes or syringes

v Test tubes in rack

v Beaker (used as water bath)

v Stopwatch, Thermometer

v Eye Protection

Method:

1) Wear your eye protection

2) Prepare five different concentrations of the enzyme solution:

undiluted,¾ diluted, ½ diluated, ¼ diluted, 1/10 diluted, and a

control

3) Set up water bath 40°c.

4) Pipette 5cm³ of the undiluted enzyme solution into one test tube

and 5cm³ of starch solution into another test tube. Stand both tubes

in the water bath and leave for several minutes to reach the

temperature of the water bath.

5) Mix the enzyme and starch solution together, replace the mixture

in the water bath and immediately start stopwatch.

6) At intervals of 1 minute, remove drop of the mixture and test it

with iodine solution on a white tile.

7) Continue the experiment until the mixture fails to give a

blue-black colour with iodine solution. Record this as the achromatic

point .

8) Repeat this procedure with the other concentrations of amylase.

Use exactly 5cm³ of enzyme solution and 5...

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...ation the faster it takes for the enzymes which is

the amylase concentration to break down the starch in the solution.

Evaluation:

If I was to do this experiment again I might use a Fungi amylase to

see if its results is different. I also have no anomalous results, but

if I did have any anomalous results I would try and find out how it

came about the possibilities are that could have not measured the

amylase concentration and the starch solution correctly, the

temperature was not the same throughout the experiment. The higher the

concentration of amylase the quicker the reaction between the amylase

and starch occurs because it has a higher concentration on the same

volume of starch therefore the more amylase concentration the

different times it takes to breaking down the same amount of starch

(achromatic point.