4.4 (a) To investigate the effect of temperature on amylase activity

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Presentation transcript:

4.4 (a) To investigate the effect of temperature on amylase activity

Before you start get or make a copy of this Table of results Temperature (°C) Time taken for solution to turn colourless Test for sugar

Step 1 Set up five water baths at different temperatures, e.g. 0°C, 20°C, 35°C, 55°C, 80°C.

Step 2 Into each of five boiling tubes put 5 ml starch solution and 3 drops iodine solution.

Into each of five more boiling tubes put 2 ml amylase solution. Step 3 Into each of five more boiling tubes put 2 ml amylase solution.

Step 4 Place a pair of boiling tubes into each water bath and leave for 5 minutes.

Step 5 Pour the amylase into the tube of starch solution and gently shake. Repeat for each temperature.

Step 6 Replace the tubes in the water bath and measure the time taken for the blue/black colour to disappear.

Prepare as for steps 1 and 2 previously Test for sugar: add 1ml Benedict’s solution to each boiling tube and heat for 5 minutes. Prepare as for steps 1 and 2 previously

A brick red colour indicates a reducing sugar is present. Step 8 A brick red colour indicates a reducing sugar is present.

Repeat the whole experiment with boiled amylase as a control. Step 9 Repeat the whole experiment with boiled amylase as a control.

The enzyme works best at 37OC. Expected result The enzyme works best at 37OC. The blue / black colour faded and Benedict’s resulted in a positive test.

Table of Results Temperature (°C) Time taken for solution to turn colourless Test for sugar

END