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Experiment Of Starch Mixed With Amylase

2917 words - 12 pages

Experiment of Starch Mixed with Amylase


Aim: The aim of this experiment is to learn what happens when starch
is mixed with amylase. I also intend to investigate the effects of
changing one or more of the variables involved in the experiment.

Key Factors: Listed below are each of the key factors featured in the
experiment and the affect that each one may have upon the

Temperature: The temperature of the room when the experiment is being
carried out will determine the rate at which the amylase works since
amylase is most efficient at body temperature, which is between
37-40°C, and less effective in more extreme conditions. This is
because amylase is an enzyme, which is found inside the body;
therefore it is necessary for it to be most effective in these

PH Level: The optimum pH level for Amylase is approximately pH 7.5.
This is the pH level of human saliva, which is the substance which
amylase is found in. Saliva is a neutral substance; therefore amylase
is most efficient in these conditions and may become less efficient in
more acid or alkaline circumstances.

Amount of Starch: The amount of starch present during the experiment
is important, since the larger the amount of starch there is, the
faster the amylase will break it down. This is because amylase is an
enzyme, which is designed to breakdown large quantities of starch
since it will usually have to handle large amounts of foods in the
mouth, which contain starch. The amylase will also digest as much
starch as possible since; usually the enzyme is unable to complete
this before the food is swallowed.

The Introduction of Salt: The introduction of salt into the experiment
would cause the rate at which the amylase broke down the starch to
increase. This is because salt strengthens gluten, which is a
substance often found in bread, and is high in proteins and low in
starch. This enables proteins, such as enzymes to work more

Prediction: I have chosen to use the temperature variable in my
investigation as I feel that is the simplest key factor to control and
is also easily completed in the time set for the experiment, with few
if any likely complications. The change in temperature will affect the
efficiency of the enzyme and the rate at which it breaks down the
starch. I predict that when the experiment begins, at room
temperature, the enzyme will be more efficient, however as the
temperature increases the rate at which the starch is broken down will
become slower and slower, proving what I have previously stated about
a decrease in efficiency.

[IMAGE]Hypothesis: Saliva, which contains the enzyme amylase, is
produced in the parotid glands that are located in the mouth. Amylase
is a carbohydrase, which breaks down and digests starch. It does this

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