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An investigation into how temperature affects the rate of hydrolysis of starch by amylase.
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| Submitted: Mon Jan 26 2004
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Title An investigation into how temperature affects the rate of hydrolysis of starch by amylase. I am going to measure the rate of the disappearance of starch at different temperatures by observing the change in intensity of the blue colour formed by starch in iodine. The intensity of the blue colour is going to be proportional to the amount of starch present. The greater the change in absorbance between a sample of starch without enzyme (which is going to be my control) and the mixture containing the enzyme, the greater the amount of starch hydrolysed by the enzyme, therefore the greater the rate of reaction. Prediction I think that at 0°c the rate of reaction will be zero as I think no starch molecules will be hydrolysed, therefore the intensity of the blue colour is going to be the strongest when placed in iodine. After increasing the temperature from 0°c I think the rate...
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