The Relationship Between Time and Temperature and the Speed at which Amylase Works

The Relationship Between Time and Temperature and the Speed at which Amylase Works

Coursework

At the point 31 the time taken for the amylase to break down the

starch into glucose is 35°C seconds. As the temperature increases to

34°C, the time taken decreases to 25seconds, this is what you would

expect as the perfect temperature for the enzyme's to work is around

37°C so the nearer the temperature is to 37°C the less time will be

taken to break down starch into glucose.

At 37°C it takes the shortest time to break down the starch at 20

seconds, this is normal as this is around the body temperature at

which the enzymes work best. As the temperature is increased above

37°C the enzymes are denatured; you can tell this as the times taken

for the amylase to break down the starch starts to increase; at 40°C

the time for the starch to be broken down increases to 25seconds. When

the temperature rises again to 43°C the enzymes are clearly denatured

as it now takes 60seconds for the amylase to work effectively.

From my results I can tell that my original hypothesis; 'I predict

that as the temperature increases amylase will break starch down into

glucose faster,' is partly correct, as the temperature rises from 31°C

-34°C the time taken for the Amylase to break down the starch

decreases from 35seconds-25seconds. Also when the temperature

increases from 34°C-37°C the time also decreases from 25°C-20°C.

Although after the temperature increases above 37°C the time taken for

the amylase to break down the starch does not decrease. When the

temperature increases from 37°C-40°C the time does not decrease but

increases from 20-25seconds. Also when the temperature increases from

40°C-43°C the time again increases from

25-58seconds. This information proves my first hypothesis to be partly

correct; because as the temperature rises from 31°C-37°C my hypothesis

is proven correct as the time taken for the amylase to work decreases

from 35-20seconds showing that as the temperature increases the

amylase works faster. But above the temperature of 37°C the taken