Temperature's Effect on the Rate at Which Amylase Breaks Down Starch

403 Words1 Page
bulb-icon

Recommended: The Effect Of Different Temperatures On Starch Breakdown By Amylase

Temperature's Effect on the Rate at Which Amylase Breaks Down Starch

Planning

========

My plan is to find out what temperature is most ideal for amylase to

break down starch at, and how fast it can break down starch at this

temperature. I predict that the colder the temperature, the slower the

reaction between the starch and amylase will be. The hotter the

temperature the quicker the reaction will be.

Enzymes are the catalysts of chemical reactions taking place in living

organisms. Each Enzyme is a protein that catalysts a particular

reaction. Enzymes break down bigger molecules into smaller ones.

Amylase is an enzyme found in saliva that helps to break down starch.

Starch is a reserve form of glucose that is produced when there is

excess photosynthesis taken place in plants, and when it is broken

down it tastes like glucose. This is why when you chew a piece of

bread it tastes sweet after a few seconds: the amylase has broken down

the starch into maltose.

[IMAGE]

From the preliminary tests I found it to be most informative to use

20ml of starch with 10ml of amylase. At first I tried 30ml of amylase

with 10ml of starch but I found that the solution went clear straight

away. I also found it to be more accurate to use just

one drop of iodine rather than 2 or 3 because then it is easier to

distinguish between starch that is nearly digested and starch that is

completely digested.

Apparatus that will be used:

Amylase solution

Starch solution

Beakers

-------

Pipette

Stopwatch

Test tube rack

Test tube

Syringe

Spotting tile

-------------

Water heater

Thermometer

Method

------

1. I will take 1 100ml beaker of starch, and 1 of amylase.

2. Put 20ml of starch in a test tube and 10ml of amylase in another

test tube.

3. Choose the temperature that I am going to test at and heat both

Show More
Related

  • Carb Cutter Lab Report

    606 Words  | 2 Pages

    To begin the study, I first calculated how much of each solution I would need. I knew that the final volume of my reaction solution needed to me 30ml, so I calculated how much of starch, amylase, and tris buffer I would need. I used the formula Concentration (initial stock solution) x Volume (initial stock solution)= Concentration (final solution) x Volume (final solution). Using this formula, I found that I would need an initial concentration of 21 ml of starch, 1 ml of amylase, and 8 ml of the tris buffer. After calculating the amounts of substances I would need, I created two different solutions, one with the Carb Cutter and one without. Carb Cutter claims to block starch, however, to find this I needed to test the absorbance level of the control to compare the effect Carb Cutter had on the solution. Below is a graph showing the concentration of the control reaction over one minute intervals through the

    Read More

  • Investigation Into the Effect of Temperature On the Rate of Respiration of Yeast

    1314 Words  | 3 Pages

    2. A test tube was then filled with 35ml of yeast and placed in the

    Read More

  • Glucose Risk Assessment

    1053 Words  | 3 Pages

    We then took 1ml of the 0.1% solution from test tube 2 using the glucose pipette and added it to test tube 3, we then used the H2O pipette and added 9ml of H2O into test tube 3 creating 10ml of 0.01% solution.

    Read More

  • The Effect of Temperature on an Enzyme's Ability to Break Down Fat

    1097 Words  | 3 Pages

    The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.

    Read More

  • How Amylase Concentration Affects the Rate of the Starch Concentration

    1207 Words  | 3 Pages

    The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==

    Read More

  • Investigating the Rate of Reaction between Amylase and Starch

    1086 Words  | 3 Pages

    The temperature of amylase The temperature of starch Room temperature Concentration Ph values The variable I will be changing is the volume of amylase. Safety: The sand is To make sure I carry out this experiment safely I will make sure I wear a pair of goggles. I will ensure I keep my stool under the table and all

    Read More

  • Lab Report Identifying Unknown Substances By Characteristic Properties

    348 Words  | 1 Pages

    3.) Divide your 30g of white substance into the 4 test tubes evenly. You should put 7.5g into each test tube along with the water.

    Read More

  • Influence of Temperature on the Activity of Potato Catalase

    2308 Words  | 5 Pages

    Influence of Temperature on the Activity of Potato Catalase Hypothesis That the higher the temperature the higher the reaction rate of potato catalyse to a point were denaturing occurs in the enzyme and the reaction rate of the potato catalase drops off. Prediction The rate of Catalase activity will be faster at higher temperatures until a point, because at higher temperatures there are more chances of collisions between the enzyme's (Catalase) active site and the substrate (hydrogen peroxide). However the rate depends on the active site being able to join with the substrate, and at higher temperatures the enzyme can be denatured, which changes the shape of the active site which thus prevents the reaction from happening. At first, as the temperature increases the activity of the Potato catalase also increases this is because the collision rate of the enzyme with the hydrogen peroxide is increased.

    Read More

  • The Effects of Enzyme Concentration on the Activity of Amylase

    986 Words  | 2 Pages

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

    Read More

  • Potato Osmosis Lab Report

    754 Words  | 2 Pages

    * Amount of sugar solution in each test tube. * The potatoes have to have the same mass.

    Read More

  • Enzyme Lab Report Potato Lab

    703 Words  | 2 Pages

    Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.

    Read More

  • Diffusion Lab

    670 Words  | 2 Pages

    Following this, one person in our group would put on the protective gear (goggles and apron) to handle the iodine solution carefully. We would pour 250 mL of water into a 500-mL beaker, following with 15 drops of iodine.

    Read More

  • The Importance Of Enzymes

    1073 Words  | 3 Pages

    In this experiment, researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase in substrate would level out the enzyme activity by

    Read More

  • Activity of Diastase on Starch at Different Temperatures at PH5.8

    427 Words  | 1 Pages

    and a fall in temperature will slow them down. In many cases a rise in

    Read More

  • Investigate the effect of temperature on the rate of reaction

    3176 Words  | 7 Pages

    that the rate of reaction must be fast enough to make as much of the

    Read More

More about Temperature's Effect on the Rate at Which Amylase Breaks Down Starch

Open Document