The Effect of Temperature on Amylase Activity
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Sep 25, 2005 "Share your voice on Yahoo! websites. Start Here." MORE:Enzymes
This study of the effect of temperature on the enzyme amylase was performed to determine the correlation between the two. The experiment was developed to test the enzymes reaction rate of amylase digesting starch at several different temperatures and see how the rate changed. The rate of reaction was found to increase as the temperature of the environment was raised. As the temperature was raised from incrementally to 4°C, 22°C, 37°C and finally 80°C the rate of reaction followed this trend and also increased. However as predicted in the hypothesis of this experiment when the temperature was raised too high the enzyme would denature. In this experiment the value which the enzyme denatured at was 80°C. To summarize, the temperature of the environment was increased the reaction rate increased until the enzyme denatured. Introduction:
Amylase is an enzyme found in the human body. Enzymes are structural proteins which can catalyze a reaction. They cause an increase in the rate of the reaction, while not being consumed in the reaction (Campbell, Neil, J. Reece, and L. Mitchell, 2002). Enzyme activity is affected by several factors such as temperature, pH, and sometimes even stress. Psychological stress can increase reaction rate in humans because more amylase will be released (Takai 1). However, the factor which we are testing in this experiment is temperature. Enzyme activity is changed by variation in temperature. As temperature rises the rate of chemical reactions increases because temperature increases the rate of motion of molecules. This leads to more interactions between an enzyme and its substrate (Morgan 109). In this experiment the substrate was starch, which is a polysaccharide of glucose. However, if the temperature is too high, enzymes can be denatured...
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