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Investigate the effect of changing the temperature of amalayse on the breakdown of starch to glucose.
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| Submitted: Thu Jan 29 2004
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Kirstie Hartley 10v Enzymes Investigation Aim: To investigate the effect of changing the temperature of amalayse on the breakdown of starch to glucose. Prediction: Enzymes are biochemical catalysts. They speed up reactions without being changed themselves. I think that the starch will start off taking a long time to break down, then get quicker as the temperature rises. The reason I think this is because a rise in temperature speeds up most chemical reactions. This happens because to start off, at about 10 c, the starch particles have no energy. As the temperature increases, so does the energy in the starch. This allows the particle to move around quicker, which means they will collide more. The more the particles collide, the quicker the starch breaks down. Usually a rise of 10 c will double the rate of reaction. I think that when the temperature reaches a certain stage it will slow down again. This is...
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