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The Effect of Temperature on the Reaction Between Amylase and Starch I decided to investigate how a change in temperature would affect the rate of reaction between starch and amylase. From previous work done on the starch/amylase reaction, I know that amylase is an enzyme which breaks down starch into smaller molecules. It is used inside the body where the temperature is certainly higher the room temperature. Hypothesis I predict that the rate of reaction between amylase and starch will increase as the temperature increases. In general the rate of an enzyme catalysed reaction doubles for every 10oC rise in temperature and I would expect amylase to follow a similar trend. Of course the reaction will stop when the temperature rises too high because, as an increase in temperature increases vibrations ion the molecule, the vibrations become so violent that the bonds holding the structure together are broken and he enzyme denatures. The enzyme should...

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