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To see how temperature affects the rate of reaction Between starch and amylase.
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Craig Bartlett To see how temperature affects the rate of reaction Between starch and amylase Prediction: A rise in temperature increases the rate of most chemical reactions; a fall in temperature slows them down. In many cases a rise of 10 will double the rate of reaction in a cell. I am carrying out an experiment to see how the temperature affects the rate of reaction between amylase and starch. Amylase starts the break down of starch and glycogen in the mouth. It does produce some dextrin at this stage although not a great deal, since food is not in the mouth long enough. In our experiment it is likely that more dextrin will be produced, as the starch and amylase will be together for longer. I think that the temperature will affect the rate of reaction. I think that the more heat the solution has the quicker the reaction...
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