The Effects of Enzyme Concentration on the Activity of Amylase

986 Words2 Pages

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... ... middle of paper ... ...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.

Open Document