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GCSE Biology Coursework-Plan "The enzyme salivary amylase, formerly known as ptyalin, initiates the break down of starch. This is the only chemical digestion that occurs in the mouth. The function of salivary amylase is to break the chemical bonds between some of the monosacchaides in the starches to reduce the long-chain polysaccharides to the disaccharide maltose." This quote is from Principles of Anatomy and Physiology. The equipment I will be using is as follows- One Beaker Two Syringes One Pipette Two Test Tubes One Boiling Tube One Spotting Tile One Kettle One Stop Watch One Thermometer I am going to test how quickly amylase breaks down starch at different temperatures. I am going to do this by extracting 10cm3 of starch and 10cm3 of Amylase using a syringe into two separate test tubes. I will then place the two test tubes in a beaker containing water at certain temperatures for five minutes. The temperatures will be 0, 10, 20, 40, 60, 80...

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