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To see if temperature makes a difference to the time taken for starch to be broken up and turned into glucose by amylase.
Member rating: No Rating | Words: | Submitted: Fri Sep 12 2003
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Enzymes-Amylase and Starch Aim: To see if temperature makes a difference to the time taken for starch to be broken up and turned into glucose by amylase. Hypothesis: Mechanical digestion, for example the tounge, is used to break the large food particles down so that they are easier to swallow. Once the food has be taken down into the stomach, some more Mechanical digestion takes place but this is helped by Chemical Digestion. Enzymes are there to help break the molecules down. They are Catalysts, which is a chemical that is added to speed up reactions, but remain unchanged by the process. Every Enzyme has a purpose and a special reaction that is involved in the process. Enzmes control chemical reactions inside all living things. Each of the main food groups have an enzyme that breaks it down. Enzymes have 5 properties that are always the same: * They are always proteins * They...
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