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Science investigation Aim: To try to see if the temperature affects the rate in which Amylase breaks down starch into maltose. In this reaction starch is the substrate and maltose is the product. Amylase is an enzyme, Enzymes, also called catalysts, are in living things and there are thousand of them. Enzymes break down food by the active site on the Enzyme forming a chemical bond with a substrate and then water attacks the substrate until it is hydrolysed (split in 2). Equipment: Boiling tubes Timers/ stopwatch Starch Solution of Amylase - colourless Thermometer Spotting tiles Pipette Water baths (at different temperatures) Iodine Measuring cylinder Method: 1. Collect equipment and set up as shown in diagram. 2. Fill a boiling tube with 10cm of starch and another with 5cm of enzyme. 3. Place both in a water bath at 20 degrees. 4. Wait until both test tubes reach equilibrium, test this with a thermometer. 5. Fill 30 spots on the spotting tile with...

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