Experiment of Starch Mixed with Amylase

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Recommended: The reaction of amylase on starch

Experiment of Starch Mixed with Amylase

Planning

Aim: The aim of this experiment is to learn what happens when starch

is mixed with amylase. I also intend to investigate the effects of

changing one or more of the variables involved in the experiment.

Key Factors: Listed below are each of the key factors featured in the

experiment and the affect that each one may have upon the

investigation…

Temperature: The temperature of the room when the experiment is being

carried out will determine the rate at which the amylase works since

amylase is most efficient at body temperature, which is between

37-40°C, and less effective in more extreme conditions. This is

because amylase is an enzyme, which is found inside the body;

therefore it is necessary for it to be most effective in these

conditions.

PH Level: The optimum pH level for Amylase is approximately pH 7.5.

This is the pH level of human saliva, which is the substance which

amylase is found in. Saliva is a neutral substance; therefore amylase

is most efficient in these conditions and may become less efficient in

more acid or alkaline circumstances.

Amount of Starch: The amount of starch present during the experiment

is important, since the larger the amount of starch there is, the

faster the amylase will break it down. This is because amylase is an

enzyme, which is designed to breakdown large quantities of starch

since it will usually have to handle large amounts of foods in the

mouth, which contain starch. The amylase will also digest as much

starch as possible since; usually the enzyme is unable to complete

this before the food is swallowed.

The Introductio...

... middle of paper ...

...xperiment, the fist being to repeat the

investigation several more times to ensure that the curves and

gradients that I find on the graphs and correct and not anomalous. The

second change I would make would be to gather more results within the

range especially around the body temperature, since this would provide

more precise results and find out more accurately what the optimum

temperature that amylase works out is. I would also have chosen to use

a digital thermometer and do not rely on the human eye to take the

reading and would therefore provide more accurate results.

Validity - I believe that the investigation that I have carried out

was a valid one since the variables that I have chosen tested the aim

very well. I do not think that I would have collected such good

results had I not use the variables that I did.

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