The effect of temperature on enzymes ...er ork.ApparatusI have decided to use the folloing equipment Bunsen burner ater bath Stopatch Iodine Measuring cylinder Test tubes Thermometer Pipette Spotting tile Amylase StarchMethod- set ater bath to the temperature anted- measure 8 ml of starch into test tube using a measuring cylinder- pour 8 ml of amylase into another test tube- put both test tubes in ater bath- use thermometer to check temperature of the ater- put 2 drops of iodine into the spotting tiles hen starch is present the colour of iodine changed to dark blue- hen anted temperature is reached, mix amylase ith starch and start the stopatch.- Stir mixture- Remove 2 drops of the solution every 30 seconds- Record time until solution does not change the colour of iodine anymore- Repeat at different temperaturesResultsafter having repeated the experiment several times, I came to the result that the enzyme Amylase orks best in 35 degrees.To sho this more precisely, I ill put my results in a table belo. Time in secondsTemp in degrees30609012015018021024027030030XXXX35XX38XXXX 40XXXX50XXXXXX60XXXXXXXX70XXXXXXXXXXAs you can see, the Amylase takes only 60 seconds at a temperature of 35 degrees to break don the starch, hereas above 40 degrees it takes longer, because the enzyme begins to denature and starch isnt broken don easily.At 70 degrees, the enzyme has completely denatured and the active site can no longer combine ith the starch.enzyme at 20Cenzyme at 70CsubstratesubstrateJKLQsk46tvdz fvx7ZoipfCJaJCJaJCJPJaJCJOJPJQJJaJajUCJaJ5CJaJ5CJa JPJLQssk4tzazv!YZabdfaIaaFf4FfIfa23JKbcjCJOJaQJaaJC JOJaQJaaJCJaJCJaJąaiaa... Download |