enzyme amylase
Biology Experiment-Investigation into Enzyme Amylase Aim The aim of my experiment is to determine the optimum temperature at which the enzyme amylase digests starch into glucose residues through making predictions and doing practical experiments. ... This brings reason into why Amylase is only an enzyme that breaks starch into glucose residues and no other substance. ... If this temperature begins to rise, the reactions slow down; this will continue to happen until the enzyme is denatured. ... c, this happens because the enzyme becomes misshapen. This means that the enzyme will no longer work because it will no longer fit, the active site will be ruined. ... A slight adjustment into the temperature or Ph can seriously reduce the amount of enzyme-substrate complex being formed and therefore less products being formed. ... If the temperature is increased above this optimum temperature, then it is possible that the enzyme has become denatured and reducing the temperature there after can never bring the enzymes to work at the optimum again. ... Prediction I predict that by adjusting the temperature lower then that of the optimum will slow down the formation of enzyme-substrate complex because of very little collisions occurring between the enzyme and substrate. Every time a substrate hits an enzyme there is a high chance of an enzyme-substrate being formed and therefore a product will be made. ... The enzyme amylase is therefore also found in the human body in the regions of the mouth and after food leaves the stomach. ... I also think that the enzyme will work best between 37. ... c, because this is a chemical enzyme; it will work best a little higher. ... An enzyme cannot recover from this state because the hydrogen bonds holding the protein structure together burst and are not able to hold on to the structure anymore. ... They are fewer collisions between the amylase and starch and therefore less products. Once the enzyme has been added to the starch buffer solution at 40.c and has been given time to digest the enzyme, to find out if the enzyme amylase has digested starch into glucose iodine solution is going to be added to the glucose solution. ... These are the constant variables: • The volume of starch solution (10 cubic centimetres) and amylase (10 cubic centimetres). • The volume of water to keep the starch and amylase at a constant temperature (250 cubic centimetres). ... • The time to allow the starch and amylase to mix and to record results is up to 20 mins. ... Apparatus Test tube Beaker Stop watch Thermometer Iodine solution Amylase solution Starch solution Water Bunsen burner Tripod Gauze Measuring cylinder Pipette Method Method For the following experiment I had do the follow to participate in the experiment: • To start I will set up the apparatus carefully as shown in the diagram.