Investigation of the Digestion of Starch by Amylase at Different temperatures.
... collision theory which is that the molecules will move faster and more collisions will happen in a shorter time period ,but after 45°c the starch wont fit in to the enzymes like a lock anymore but between 20°c and 40°c, the efficiency of the enzyme increases with temperature Experiment I measured the time for the starch to be digested by the amylase.I did this by heating starch and amylase to chosen temperature then mixing them together and timing how long it takes to be digested.In this experiment I will keep the volumes of starch and amylase equal for each temperature and keep the temperature constant.The temperatures I used were 0°c to 40°c as there was no point doing above 40°c because it denatures at 45°c. For the experiment I will need: Test Tubes Water Baths Beakers Ice Syringes Thermometers Stop Clock Iodine Pippettes White Tiles Amylase Starch Firstly I put 10ml starch and 5ml of amylase into separate test tubes and put the test tubes in the water bath.Secondly I put iodine in the white spotting tiles and then heated the two test tubes in the waterbath to the right temperature making sure they were the same temper...