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The effect of temperature on the activity of the enzyme Amylase
Member rating: No Rating | Words: | Submitted: Thu Jul 11 2002
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The effect of temperature on the activity of the enzyme Amylase Aim I am trying to find out what the effect of temperature has on the process of Starch being broken down into Maltose by the enzyme Amylase. Background Theory Enzymes are proteins, which are made in cells. They are biological catalysts, which control the rate in which biochemical reactions take place in living organism. The enzyme Amylase that is going to be used in this experiment is secreted in the salivary glands and the pancreas. It changes Starch into Maltose. The distinctive properties of enzymes are that they are sensitive to temperature; this means that they have an optimum temperature in which they work the best. In the enzyme Amylase this is round about normal body temperature. After the optimum temperature the rate of the reaction starts to slow down until the enzyme is denatured and the reaction stops. Generally a 10oC raise in...
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