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Investigating the effect of pH on the hydrolysis of starch by alpha amylase.
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Investigating the effect of pH on the hydrolysis of starch by alpha amylase Planning a: Research question: The aim of this experiment is to investigate the effect of pH on the hydrolysis of starch by alpha-amylase. Hypothesis: Starch is broken down by en enzyme, the enzyme amylase. Enzymes are defined as biological catalysts, which speed up a reaction and make it more likely to happen. They are very specific for each reaction they catalyse, which is called enzyme specificity. Every enzyme molecule has an active site into which a substrate molecule fits in perfectly. At the end of each reaction the enzyme is broken down into 2 products, in this case starch is broken down by amylase into maltose. This mechanism is called the lock and key hypothesis. The pH is one of the factors that affect the rate of a reaction. There are other factors like temperature, substrate concentration and enzyme concentration. I will summarise...
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