Bio Ia Ensymes

The Effect of Enzyme Concentration on Rate of Reaction of Amylase, on the Hydrolysis of Starch into Maltose

Biology Internal Assessment - Labs

The Effect of Enzyme Concentration on Rate of Reaction of Amylase, on the Hydrolysis of Starch into Maltose

Biology Internal Assessment - Labs

08

Fall

08

Fall

Levie Lie

Levie Lie

Research Question

To investigate the effect of enzyme concentration (manipulated by increasing the concentration of enzyme amylase) on rate of reaction of amylase, on the hydrolysis of starch into maltose.

Introduction

Enzymes are biological catalysts that catalyze biochemical reactions in living cells. In an enzyme-catalyzed reaction, the substrate binds to the active site and forms enzyme-substrate complex with the enzyme. The enzyme then breaks the bond in the substrate. The product of the reaction then leaves the enzyme, which remains unchanged after the reaction.

Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Salivary amylase breaks down starch into maltose. The reaction that will be investigated in this experiment is the hydrolysis of starch into maltose:

Starch

Starch

Amylase

Amylase

Maltose

Maltose

In this experiment, I obtained amylase and starch solution from the laboratory. Iodine solution is used in this experiment to test the presence of starch (the solution turns purple-black in the presence of starch). When amylase is added to starch solution, it will break down starch into maltose, which will turn the dark blue solution into a colorless solution.

Through this method I can investigate the effects of enzyme concentration on the rate of reaction. I manipulated the enzyme concentration by using different concentrations of enzyme amylase (diluting the enzyme amylase by adding appropriate volume of water). I then measure the time taken for the purple-black solution to turn colorless.

Hypothesis

The hypothesis for this...