The Effect Of Temperature Upon Amylase Reaction Rate On Starch

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- Describe what the results were
After investigating the effect of temperature upon amylase reaction rate on starch, it was evident that the chemical reaction did occur. The beaker which was heated to 80 degrees Celsius changed to a brown colour after 5 minutes. The cold beaker (5 degrees) showed similar change, however the only beaker which didn’t change at all was the body temperature one. As seen in figure 1 and 2, each temperature were tested 3 times to gain reliability. Furthermore, the results concluded that the warmer the temperature, the faster the starch is broken down. The colour differences is also an indication to demonstrate the most effective temperature in assisting amylase to break down starch.
- Why were the results the way they were
Once the experiment was over, the data was collected and analysed. When viewing the results, it was evident that the hotter the temperature, the faster the reaction occurs. The optimum temperature of enzyme activity occurs between 32-37 degrees Celsius. (BBC, 2014). This occurred because the hotter the temperature, the more energy is gained and therefore the molecules collide with one another. This creates the reaction, which is seen considerably different to that of the body temperature which displayed no results. The cold water beaker displayed no results, however because amylase requires warm temperatures to operate, the beaker was placed in a bath of boiling water. As a result, the amylase breaks down the
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