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An investigation to find out if temperature affects the rate of reaction of amylase on starch.
Member rating: No Rating | Words: | Submitted: Thu Feb 19 2004
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AN INVESTIGATION TO FIND OUT IF TEMPERATURE AFFECTS THE RATE OF REACTION OF AMYLASE ON STARCH Enzymes are large globular molecules of which vast majority are proteins in nature. The majority of reactions that occur in living organisms are enzyme-controlled. Without them, the rate of the reactions would be so slow as to cause serious, if not fatal, damage. The enzymes in our digestive system break down the complex substances into simpler ones that can be absorbed into the blood. Enzymes can be used in both anabolism (the build up of simple chemicals into complex ones), or more commonly, in catabolism (the breakdown of complex chemicals into simpler ones). Like all globular proteins, enzymes are made of long amino acid chains, within this some molecules are attracted to each other, so the chains folds in on themselves to form a 3D shape, with outer hydrophilic R groups ensuring solubility. ...
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