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Biology Coursework Breakdown of Starch by Salivary Amylase Amylase is an enzyme present in saliva in mouth produced by Salivary glands. Amylase hydrolyses starch into disaccharide Maltose. There are factors, which determine its rate of reaction. The main factors, which determine the rate of reaction of Amylase, are:> Temperature> PH The Factor, which I will be investigating, will be the temperature. I will alter the temperatures and observe the time taken for Amylase to hydrolyse starch. The temperatures that will be chosen will range from low to quite temperatures (20°C-40°C). My prediction for the experiment will be that at 20°C, Enzymes will take longer to Hydrolyse starch. Enzymes work best at a specific temperature which is close to 37°C (the body temperature) and 20°C is much below that specific temperature, so at low temperature the enzymes are inactive and the rate of reaction of enzymes will be slower and so therefore this is why...

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