Investigation on factors affecting the enzyme Amylase

Have a little read: ... Investigation on factors affecting the enzyme Amylase Apparatus: I have chosen to use a measuring cylinder to measure the volumes of substances used since it is more accurate than a pipette. I will use an electronic water bath for maintaining the mixture at a temperature above room temperature since the temperature is more accurate than a water bath above a Bunsen burner. I will have to use ice from the freezer to reduce the temperature of the mixture to 10 degrees celius. A 100 degrees celius thermometer will provide temperature results of a sufficient accuracy (to 1 degrees celius). The pH buffer range will be pre-prepared therefore I do not have to concern myself with measuring and maintaining pH levels. Variables: I have chosen to repeat the experiment 3 times because it therefore allows me to calculate an average time. This will ensure that there are no abnormal results and it will increase accuracy. I have decided to start the temperature at 10 degrees celius and increase by 5 degrees celius each time since it will allow me to see the increase and decrease of the enzyme activity. It should also be accurate enough for me to predict an optimum operating temperature to an accuracy of 5 degrees celius. I have no control over which pH buffers I will use since the school prior to the experiment will provide them. Enzymes: Substances called catalysts speed up many chemical reactions. Catalysts called enzymes control the metabolic reactions in the body. Amylase is an enzyme; it is present in the digestive systems of many animals. Amylase speeds up the breakdown of long chain starch molecules in smaller chains of maltose. Enzyme molecules have a very precise three-dimensional shape. This includes a 'dent', which is called the active site. It is exactly the right size and shape for enzyme's substrate to fit into (in the case of amylase this is starch). When a substrate molecule slots into the active site, the enzyme 'tweaks' the substrate molecule, pulling it out of shape and making it split into product molecules. High temperatures make enzymes inactive: this is because they are proteins, which are damaged by temperatures above about 40 degrees celius. Most enzymes work best at a pH of about 7. This is also because they are proteins, which are damaged by very acidic or very alkaline conditions. Due to the enzyme's unique active site it can only