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How effectively the enzyme amylase breaks down starch into glucose
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| Submitted: Thu Jul 11 2002
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Rough plan, reason and prediction Planning The aim of this experiment is to investigate how effectively the enzyme amylase breaks down starch into glucose (to be used for respiration), at different temperatures, and therefore to find the optimum temperature of amylase. This experiment is a perfect example of digestion at least for the first stage. The first stage is both chemical and mechanical digestion. The amylase breaking down the starch is chemical but your teeth chewing the food is mechanical. The background theory relevant to this investigation involves enzymes in general, amylase itself and kinetic theory. Amylase is an enzyme found in various places in the body, mostly in the saliva and the pancreas. It acts on starch, a polysaccharide, breaking it down into maltose, a disaccharide, or glucose. The above diagram shows how the enzyme and substrate fit together exactly like a lock and key. Each enzyme and substrate are made for each other...
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