Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures

Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures

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Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures


Instructions List

I gathered the equipment shown below. I put 3 drops of iodine in each
chamber of the spotting tile. I boiled the kettle and mixed together
water from the kettle with water from the tap so the water reaches the
correct temperature. The water was put into a beaker. 5ml of starch
was put into a test tube. The test tube was placed into the beaker.
When the water in the beaker was at the required temperature the stop
clock was started. After one minute 1ml of amylase was put into the
test tube with the starch using a syringe or pipette. As soon as the
amylase and the starch had mixed a sample was taken from the test tube
using a pipette and mixed with the droplets of iodine in one of the
chambers of the spotting tile. The experiment was repeated many times
for different temperatures ranging from 20 degrees Celsius to 60
Celsius. The temperature goes up 5 degrees every time.

Fair Test

I will make sure that I measure the correct amounts of starch and
amylase each time. I will always put 3 drops of iodine in each chamber
of the spotting tile, no more, no less. I will clean out the test tube
and spotting tile thoroughly each time I repeat the experiment. I will
always measure the temperature of the water in the beaker accurately
with a thermometer.

Equipment List
Diagram

Ÿ A beaker

Ÿ A bottle of starch

Ÿ A bottle of amylase

Ÿ A bottle of iodine

Ÿ A test tube

Ÿ 2 spotting tiles

Ÿ Kettle

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MLA Citation:
"Investigating How Quickly Amylase Breaks Down Starch With Varying Temperatures." 123HelpMe.com. 17 Jun 2019
    <https://www.123helpme.com/view.asp?id=150119>.

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Ÿ A pipette

Ÿ A syringe

Ÿ Stop clock

Ÿ Thermometer

Prediction

I predict that the closer the temperature of the starch and amylase
gets to 37 degrees Celsius the faster the starch will get broken down
by the amylase. I think that as the solution gets higher than that
temperature the reaction will either be very quick or very slow
depending on whether the reactants become denatured or not. I predict
that the line on the graph will go up and then dip if and when the
reactant denatures.

Range of results I intend to take

I intend to take results for 20,25,30,35,40,45,50,55,60 degrees
Celsius. I will repeat my experiment. I think that there will be a
wide range of results because as the temperature of the amylase
changes the rate of reaction between the amylase and starch will
change. I think there will be anomalous results because I think that
at some point the reactants will denature and the reaction will be
very slow.

Scientific knowledge to explain your plan and prediction

The amylase works best at around 37 degrees Celsius because that is
body temperature. Amylase is mixed in with food in the mouth and as
the food passes through the body the amylase reaches 37 degrees and
this is the optimum temperature of amylase. Near to 37 degrees the
reactant fits snugly into the active site and this means that the
starch can be broken down quickly and easily. As the temperature gets
higher than 37 degrees the reactant is permanently destroyed and
cannot fit into the active site and can therefore not be broken down
so the reaction is very slow. If the reactant doesn’t become
denatured until it reaches a high temperature then the reaction will
be very fast. Enzymes don’t work at high temperatures. Amylase is a
biological catalyst. If there is starch present the iodine will turn
blue/black in colour, so when the amylase hasn’t broken down the
starch the iodine will turn black when the amylase and starch solution
is added to the iodine. If the amylase has completely broken down the
starch the iodine does not change colour when the amylase and starch
solution is added to it.

Diagrams to illustrate detailed science

Explain how you will make sure your results are precise and reliable

I will make sure my results are precise and reliable by recording my
results accurately. I will make sure that the spotting tile and the
test tubes are cleaned thoroughly after each experiment. I shall
measure the temperature accurately and use the same equipment
throughout the course of the experiments. I will make sure I am not
biased when judging when the starch has been broken down. I shall
repeat the experiment to ensure the results give a more precise
indication of the reaction rate between amylase and starch. I will use
a syringe instead of a measuring cylinder because this means that the
measurements are much more reliable and accurate. I will use a
thermometer which can measure temperature precisely.
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