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Investigating Whether Diluting an Enzyme Affects the Rate at which it Breaks Down its Substrate Introduction I am doing an experiment to investigate whether diluting an enzyme affects the rate at which it breaks down its substrate. The enzyme I am using is amylase and the substrate is starch. Enzymes are large protein molecules and are essential for the body to function; they speed up reactions and are therefore called biological catalysts. They enable the different products of the reactions to be absorbed and assimilated quickly, without them reactions would take place too slowly for the body to sustain life. Enzymes break down their respective substrate using the lock and key theory; each enzyme has a differently shaped active site, or 'lock', which only one substrate, or 'key,' can combine with. Enzymes are therefore called substrate-specific. Each enzyme breaks down a different substrate. For example, amylase breaks down starch to maltose, pepsin...

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