In this investigation I am trying to find out how the temperature of water affects the reaction rate between amylase and starch. The thing that I am going change are the temperature of water, which are 10° C, 20° C, 30° C, 40° C, 50° C. The things I will measure are the colour of the mixture in the present of iodine each minute until it stays a constant brown. I researched this information in a previous lesson in which we did the experiment at one temperature and timing the amount of amylase to break down the starch. Amylase, a carbohydrase found in saliva, works best in slightly alkaline conditions at a pH of about 7.5. I think this information applies to everyday life because it gives us the information about what temperature starch is used in our body.
I predict that the 40°C experiment will be the fastest to breakdown the starch into sugar. The scientific reasons why I think this might be is because 37°C is our bodies temperature and analyse is a biological enzyme
2) Fill beaker with 200ml water at the specified temperature
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