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Investigating factors which affect the rate of the Amylase Enzyme in converting Starch to Maltose
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Individual Investigation: Investigating factors which affect the rate of the Amylase Enzyme in converting Starch to Maltose By Osman Khan Lee 13 Aim The aim of my investigation is to see what factors affect the rate of reaction of the enzyme amylase. These factors will be temperature, effect of an inhibitor and the enzyme concentration Making the Concentrations of the Chemicals Variable 1- Temperature Temperature (*c) Amylase Concentration (%) Starch Concentration (%) Reading Transmission of light after __ minutes 1 2 3 4 5 0 5 1 1 2 3 15 5 1 1 2 3 30 5 1 1 2 3 45 5 1 1 2 3 60 5 1 1 2 3 The result of amylase on starch is the conversion to maltose. This result can be detected by using Benedict's solution, which will start blue/black and turn into a brick-red precipitate. Due to this precipitate forming, the transmission of light through it will decrease. Therefore using a colorimeter I will be able to detect how the transmission of light through the sample decreases. In order to do this I must take samples from the solution at various intervals. It is therefore essential that I have enough...
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