How does pH affect the activity of the Amylase?
In my experiment I aimed to observe how ranging pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for the dark liquid to disappear and leave a yellow brown liquid to be shown, which would show that there is no starch present in the solution because it would have broken into maltose by adding amylase. Results did not fully demonstrate what we expected in our hypothesis, but did portray the pattern we expected, with the rate of reaction being highest nearer the middle of the pH scale. Enzymes are specific-type proteins that act as a catalyst by lowering the activation energy of a reaction. Each enzyme binds closely to the substrate; this greatly increases the reaction rate of the bounded substrate. Amylase enzyme, just like any other enzyme, has an optimum PH and temperature range in which it is most active, and in which the substrate binds most easily. Introduction
Amylase is an enzyme that catalyzes the breakdown of starch to sugar. They are found in almost in almost all plants, animals and microorganisms. It is difficult to measure the reaction of amylase on starch as there is no clear reaction seeing as the substrate (starch) and the product (maltose) are colourless. This is why iodine must be used as starch appears as blue-black in its presence.
-Five boiling tube racks -Stopwatch
-Test-tube rack -30cm3 of 1% starch solution -Three 5cm3 syringes -10cm3 of 1% amylase solution -dropping pipette -5cm3 of 0.05 mol dm-3 sodium carbonate solution -white tile -10cm3 of 0.1 mol dm-3 ethanoic acid -pH indicator paper -iodine solution
Firstly I labelled the 5 boiling tubes (from 1-5) and then placed 5cm3 of 1% starch solution into each of the tubes. Then with a...
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