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Aim In this investigation I am trying to find out how the temperature of water affects the reaction rate between amylase and starch The thing that I am going change are the temperature of water which are 10 C 20 C 30 C 40 C 50 C The things I will measure are the colour of the mixture in the present of iodine each minute until it stays a constant brown I researched this information in a previous lesson in which we did the experiment at one temperature and timing the amount of amylase to break down the starch Amylase a carbohydrase found in saliva works best in slightly alkaline conditions at a pH of about 75 I think this information applies to everyday life because it gives us the information about what temperature starch is used in our body Prediction I predict that the 40C experiment will be the fastest to breakdown the starch into sugar The scientific reasons why I think this might be is because 37C is our bodies temperature and analyse is a biological enzyme in our body so it would work best at 37C However as I do not know how amylase will react at a higher temp and I know that any temp below around 40C works slower so I think that it will be faster at the highest temperature Equipment 200ml beaker Test Tube Amylase Starch Iodine Spotting tile Stop Clock Pipette Measuring Cylinder Water Thermometer Ice Kettle Diagram Step by Step 1Collect Equipment 2Fill beaker with 200ml water at the specified temperature 3Put 5ml starch 1ml amylase into test-tube and place in water 4Start the Stop clock 5While waiting for 1st minute fill spotting tile with iodine 6At the each minute interval fill one spot to see colour using pipette 7Repeat until colour does not change 8Try again for different temperatures 9Record results 10Pack away equipment I will take
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