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    Abdullah Lab Report

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    ABADE THARYA
    The document summarizes an experiment that investigated how temperature affects the rate of a starch digestion reaction catalyzed by the enzyme amylase. It was found that increasing the temperature initially increased the reaction rate up to an optimum temperature, as higher temperatures provided more kinetic energy to particles. However, beyond the optimum temperature, increasing temperatures began to denature the enzyme and slow the reaction, as the bonds holding the enzyme structure broke down. The experiment showed that reaction rates were slowest at lower temperatures like 20°C and highest between 40-50°C, corresponding to the optimum temperature range for amylase.

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    Abdullah Lab Report

    Uploaded by

    ABADE THARYA
    22 views10 pages
    The document summarizes an experiment that investigated how temperature affects the rate of a starch digestion reaction catalyzed by the enzyme amylase. It was found that increasing the temperature initially increased the reaction rate up to an optimum temperature, as higher temperatures provided more kinetic energy to particles. However, beyond the optimum temperature, increasing temperatures began to denature the enzyme and slow the reaction, as the bonds holding the enzyme structure broke down. The experiment showed that reaction rates were slowest at lower temperatures like 20°C and highest between 40-50°C, corresponding to the optimum temperature range for amylase.

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    The document summarizes an experiment that investigated how temperature affects the rate of a starch digestion reaction catalyzed by the enzyme amylase. It was found that increasing the temperature initially increased the reaction rate up to an optimum temperature, as higher temperatures provided more kinetic energy to particles. However, beyond the optimum temperature, increasing temperatures began to denature the enzyme and slow the reaction, as the bonds holding the enzyme structure broke down. The experiment showed that reaction rates were slowest at lower temperatures like 20°C and highest between 40-50°C, corresponding to the optimum temperature range for amylase.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    22 views10 pages

    Abdullah Lab Report

    Uploaded by

    ABADE THARYA
    The document summarizes an experiment that investigated how temperature affects the rate of a starch digestion reaction catalyzed by the enzyme amylase. It was found that increasing the temperature initially increased the reaction rate up to an optimum temperature, as higher temperatures provided more kinetic energy to particles. However, beyond the optimum temperature, increasing temperatures began to denature the enzyme and slow the reaction, as the bonds holding the enzyme structure broke down. The experiment showed that reaction rates were slowest at lower temperatures like 20°C and highest between 40-50°C, corresponding to the optimum temperature range for amylase.

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    © All Rights Reserved
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    of 10

    ONCAMPUS UK North

    Lab Report

    The effect of temperature on a starch


    reaction catalysed by amylase

    by

    Abdullah al Thuraya

    April 26, 2021


    Biology for Medicine Undergraduate Foundation
    Programme
    Dr. Chris Workman, instructor
    Introduction:
    Many alpha glucose molecules can be joined by glycosidic bonds to
    form two slightly different polysaccharides known collectively as starch
    its presence can be detected by an iodine solution changing the colour to
    purple/black, amylase is an enzyme that speeds up the digestion of
    starch and when put into the solution it will continue to breakdown
    starch into maltose therefore no longer producing the same purple/black
    colour when mixed with iodine

    Aim:

    To showcase how an increasing temperature affects the speed of


    digestion of starch when mixed with amylase

    Apparatus:
    1. 4 water bathes with different tempertures
    - 40°c water bathe
    - 60°c water bathe
    - 70°c water bathe
    - 80°c water bathe
    2. Test tube rack
    3. 5 cm3 syringes 2(one for amylase and one for starch)
    4. 10 Test tubes
    5. Beakers
    6. 0.1% Amylase
    7. 1% starch
    8. Iodine
    9. Stop watch
    10. Pipette
    11. Gas burner
    12. Dimple tiles
    Method:
    1- Prepare the water baths and place them on the gas burner
    2- Arrange the temperature for each water bathe starting with 20°c,
    40°c, 50°c, 60°c and lastly 80°c
    3- Place 5cm3 of the starch solution on each of the 5 test tubes
    4- Place 5cm3 of the amylase solution on each of the 5 test tubes
    5- Use the marker pen to lable each of the 5 starch test tubes with
    an S and the 5 amylase test tubes with an A and lable the
    temperatures 20°c, 40°c, 50°c, 60°c, 80°c for each 5 of them
    6- Place each labeled test tubes in the water baths according to
    there respective temperature labled on them
    - For example put the 20°c starch and amylase solution test tubes
    in the 20°c water bath
    7- Leave them in the water baths for 5 minutes
    8- Place single drops of iodine in the rows of the tile
    9- When ready pour the amylase solution in the starch solution test
    tube and mix
    10- Place it back into the water bath and start the stop watch
    11- Use the pipette to obtain one drop of the mixed solution
    and place it in each of the rings of the tile for every 30 seconds
    12- repeat the previous step until you reach the point where
    the colour is no longer changing
    13- Record the results
    14- Repeat the same process for the other water baths with
    different temperature
    15- Repeat this experiment 3 times for accuracy

    Safety:
    Hazard risk Safety precaution what to do in a chance
    of emergency

    Broken glassware Broken glassware causes - Handle Apply pressure on the


    deep cuts. glassware with wound and seek medical
    caution, if attention, don’t stop
    broken do not go applying pressure until a
    near it or touch it medical professional
    - Dispose of the arrives.
    glass safely
    while wearing
    protective
    equipment

    Amylase solution slight irritation if made - Protect eyesight wash eyes thoroughly
    contact with eyes using safety
    googles

    Hot water Hot water will cause skin - Handle with Apply cold water on the
    burns if handled wrongly caution burn and seek medical
    Do not touch test attention
    tubes in water bath
    or hot water with
    your bare hands, use
    tongs to remove test
    tubes

    Results:
    Temperature/°C Times when it was considered that all the starch in the tube had been digested in min
    1st attempt 2nd attempt 3rd attempt Mean average
    20°c 6min30s 5min30s 6min00s 6min00s
    40°c 1min30s 1min00s 2min30s 1min40s
    50°c 1min30s 1min00s 1min30 1min20s
    60°c 3min30s 3min00s 4min30s 3min40s
    80°c 7min30s 8min00s 6min30s 7min20s

    Discussion:
    We formed a table with the values And it can be seen that increasing the
    temperature of the reaction environment increases the kinetic energy of the
    particles. as temperature increases, therefore the particles move faster and
    collide more frequently. in an enzyme controlled reaction increase in temperature
    of a result in more frequent successful collisions between substrate and enzyme
    this leads to an increase in the rate of reaction, enzymes are proteins in their
    structure is also affected by temperature.so higher temperatures could lead the
    bonds holding the protein together to vibrate more, so as the temperature
    increases the vibration increases until the bonds strain and then break which
    results in a change in the tertiary structure of the protein therefore the enzyme
    will change shape and is said to have been denatured

    So when the enzyme is denatured the active site changes shape and is no longer
    complimentary to the substrate that so the substrate no longer fits into the active
    site therefore the enzyme can no longer function as a catalyst.

    In 20°c the rate of reaction is very slow as there is not enough temperature
    from the environment to increase the kinetic energy of the particles

    In 40°c and 50°c optimum temperature has been reached which results in
    a high rate of reaction for the enzymes which leads to faster digestions of
    the starch molecules

    In 60°c the enzymes temperature has gone past the optimum temperature
    and is beginning to get denatured which leads slower rate of reaction in
    the slow digestions

    In 70°c the enzymes above the optimum temperature, which leads to a


    reduced rate of reaction and reduced kintic energy change in the active
    site on the enzyme and starch Breaking down slowly

    Evaluation:
    The message was wrong but simple there were a fair number of hazards on so
    caution and was taken during the experiment.

    Measures that were taken to ensure the validity of this experiment eliminate as
    many anomalies or human errors as possible;

    - Using more than 3 temperatures; this ensured that more of a variety


    was given and this caused more accurate results as opposed to only 3
    temperatures measured.

    - Making sure to leave the test tubes for five minutes in the water bath to
    equilibrate this will increase validity

    - Making sure to use the stopwatch accordingly and efficiently for more precise
    results

    - Making sure to arrange the temperatures correctly as for not decreasing or


    increasing the rate of reaction mistakingly

    Conclusion:
    This experiment was carried out to see effect of temperature on a starch reaction
    catalysed by amylase

    Carrying out this experiment highlighted that as the temperature in an enzyme


    controlled reaction increases the particles kinetic energy which leads to the
    particles moving faster and colliding more frequently resulting in more successful
    collisions between substrate and enzyme this causes the rate of reaction to
    increase up to the optimum temperature at which the enzyme has the highest
    rate of activity and then decreases rapidly due to denaturing

    References:

    - Author Jo Locke, and Author Paul Bircher, A Level OCR Biology A from 2015

    - https://practicalbiology.org/bio-molecules/factors-affecting-enzyme-activity/investigating-the-effect-of-
    ph-on-amylase-activity

    - https://www.bbc.co.uk/bitesize/guides/zwnstv4/revision/5

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