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How does temperature affect the action of amylase on starch Prediction I predict that the higher the temperature the more quickly the amylase will be able to break down the starch. This is because the higher the temperature the more energy the particles have causing them to move around more freely and at a higher velocity. The fact that the particles are moving around more quickly will cause more frequent collisions between the amylase and starch particles and therefore accelerating the rate of which the starch will get broken down. After consulting 'GCSE Biology' By D.G.Mackean I discovered that amylase is an Enzyme, and all enzymes have an optimum temperature and if the enzyme (in our case amylase) is heated much above the optimum temperature the enzymes "are denatured and stop working" This led me to believe that the rate of starch breakdown will increase up to a peak (the optimum temperature) and then...

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