Biology Laboratory Report - the Activity of Amylase

Biology Laboratory Report

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The Activity of Amylase

Andreas Dobler, 3CO

SWISS INTERNATIONAL SCHOOL

SUPERVISOR:

Lab Report: The Activity of Amylase

Background

The Food that we eat is digested as it passes through the alimentary canal. During this journey it is broken down and reassembled into a suitable form that the body tissue can use. It is than absorbed in the small intestine by finger like structures called “villi”. The molecules can be absorbed by diffusion, facilitated diffusion and active transport. In the process of digestion enzymes are essential to speed it up. Amylase is produced in the salivary glands and breaks starch down into maltose. This happens at a neutral pH level of 7. Protease which is constantly produced by the wall of the stomach breaks down proteins into small polypeptides. It has a very acidic pH level of 1.5. Lipase is produced by the pancreas. It breaks down triglycerides (fats and oils) into fatty acids and glycerol. This is happening at a neutral pH level of 7.

Source: Biology standard and higher level by Adrew Allot

In the following biological investigation, I will by concentrating on the enzyme amylase. The aim of this work will be to find out how the activity of amylase reacts on varying conditions.

Research question

The research question I shall be aiming to answer is as follows:

“To what extent does the quantity of amylase added to the starch solution, have an influence on the time to change its color from purple back into its original color.

Variables

Independent variable:

* Quantity of amylase added to the starch solution. Five different amounts of amylase were used: (0.5g) (1g) (1.5g) (2g) (2.5g)

Dependent variables:

* The activity of amylase in the process of breaking down starch into maltose: this dependent variable is measured by the time that is needed until the color of the solution changes back from purple into its original color. The shorter the range of time is that is needed to...