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INVESTIGATION How does varying bacterial amylase effect inhibition by copper? Amylases are enzymes, which hydrolyse starch into maltose. There are two main types of amylase: - 1) Alpha amylase, which degrade starch molecules into fragments 10 glucose residues long; 2) And there are Beta amylases, which break down into maltose made of two glucose molecules. Both are working by hydrolysis adding one molecule of water across the glycosidic link. Hypothesis I think that the higher the concentration of bacterial amylase, the faster the rate of reaction. This is because the higher the concentration the faster the rate of reaction. Increased concentration results in an increased possibility that collisions between molecules with the required activation energy will occur. Copper is non-competitive inhibitor. In non-competitive inhibition, the inhibitor may form a complex with the enzyme itself, with the enzyme/substrate complex or with the prosthetic group. The inhibitor is not competing for the active site but...

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