Title: Investigate the breakdown of starch at different temperature AIM This experiment has been done to investigate the action of the enzyme amylase on the breakdown of starch. MATERIALS These were the materials used: four starch/ agar plates‚ a marker pen‚ 1mm graph paper ruler‚ 8mm cork borer‚ forceps and template for cutting holes‚ 1% Amylase‚ water‚ incubator set at 5‚ 20‚ 40 and 60 degree Celsius. METHOD This was the experimental procedure carried out: the materials above were collected
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INVESTIGATING THE EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase‚ which is used as a biological catalyst to break down starch‚ which cannot pass through the gut wall due to the size of the molecules‚ into smaller ones. Amylase is a carbohydrase‚ which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific
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Abstract: This project looks at how the temperature of an experiment can affect its reaction time. The purpose of this experiment is to determine if dissolving reactions are affected by waters temperature. I believe that if the H2O temperature increases‚ then the Alka-Seltzer tablet will dissolve faster because the hot water molecules will move faster colliding with the tablet particles. Water will be the independent variable due to the fact is will always stay in its same form throughout the
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Volume (mL) | Temperature (˚C) | 163.6 | | 22.0 | 213.5 | 0.5 | 22.2 | 263.3 | 1.0 | 22.3 | 313.2 | 1.5 | 22.4 | 363.0 | 2.0 | 22.6 | 364.0 | 3.0 | 22.6 | 364.1 | 4.0 | 22.6 | 364.2 | 5.0 | 22.6 | C. Empirical Relationship of Pressure and Temperature Procedure: 1) Prepare an empty 100mL flask and enclose it with a rubber stopper. 2) Place the flask in a 200mL beaker half-filled with water. 3) Set up the LabQuest instrument‚ connecting the pressure and temperature probes. 4)
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An investigation into the effects of temperature on enzyme action An enzyme is a biological catalyst that speeds up the rate of reaction in certain biological functions. They play a vital role in many aspects of human physiology and are necessary for the functioning of a number of systems‚ for example in the digestive system to help to break down food. All enzymes have a unique active site that can fit on to a particular molecular arrangement on a target substrate; a substance e.g. carbohydrate
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To investigate the effect of temperature on an enzyme controlled reaction Introduction and planning For the investigation of enzymes‚ I am going to conduct an experiment to see how temperature can affect the rate of reaction of enzymes by testing it with starch. The enzyme that we are going to use is called amylase. We are going to test this enzyme with starch. By mixing amylase and starch solutions together under different temperature conditions‚ we can record the rate of reaction by taking a
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Effect of Temperature on Content of Vitamin C Introduction A daily intake of Vitamin C is essential for humans. Without it‚ the disease scurvy develops as sailors‚ explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges‚ limes‚ lemons‚ blackcurrants‚ parsley and capsicums. Vitamin C is water
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insects‚ fish and worm. These animals rely on the outside environment for their body heat as they do not generate heat internally like a mammal or bird. Ectotherms have a variety of adaptations‚ many of them behavioural‚ to regulate their body temperature and keep it within the range in which they can be active; 10-30oC The Tiliqua or more commonly known as the blue-tongue lizard or just Blue tongue is the largest member of the skink family in Australia. There are six species of blue-tongued lizards
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Name: Marion Paxton Diffusion Lab Introduction: In this lab you will observe the diffusion of a substance across a semi permeable membrane. Iodine is a known indicator for starch. An indicator is a substance that chances color in the presence of the substance it indicates. Watch as your teacher demonstrates how iodine changes in the presence of starch. **Prelab Observations: Describe what happened when iodine came into contact with starch. The cornstarch turned blue-black Procedure:
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That was fast: The influence of light intensity on the growth and development of Wisconsin Fast Plants Introduction It is common knowledge that plants need light to grow and develop. This is done by the conversion of light energy into usable sugars during photosynthesis. Light absorbing molecules‚ known as pigments‚ absorb only specific wavelengths of visible light‚ mostly blue and red wavelengths (1). Whatever wavelength isn’t absorbed is reflected and the reflection is the color of plant we
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