How Ph and Temperature Would Affecreaction Rate for Aase on Starch

Purpose of Investigation

To study how pH and temperature would affecreaction rate for aase on starch.

Amylase is an eonditions to function at its optimum level. The efficiency of starch digestion by amylase can be measured by how much simple sugar it produces under various conditions. Thriment will explore the effect of pH (3, 5, 9, and 11) on the function of amylase and temperature by using starch.

Hypothesis

Amylase has an optim and pH at which it functions. Amylase works best at pHs of body temperature in humans. However, if the pH deviates extremely in either direction (hlow, so is enzyme activity and starch digestione activity and s will increase with temperature until the optimal temperature is reached. Once the temperature is too

Variables

Influence of pH

Independent variable: pH

Dependent variable: time of starch disappearance

Influence of Temperature

Independent ature, the amount of starch and enzyme mixture]ed, it ca]longer bind to th, and therefore cannot carry out its functions. Therefore, adding pH buffer to amylase will affect the enzyme's function upon its addition to starch.

Materials and Methods

Prepare 8 clean, dry test tubes in a stand and la] ater.

Effect of Temperaturee watace test tube 3 into a warm waer bath (7) and place test tube 4 into a hot water bath (8).

2. Add 5ml of 1% starch solution to test tubes 1 BenedAdd 3 ml of Benedict's reagent and swirl the test tubes gently to mix the contents. Place the test tubes into the hot water bath and re

Effect of pH

1. Add 3 ml of pH 3 HCI acid to test tube 5, add 3 ml of pH 5 HCI acid to test tube 6, add 3 ml of pH 9 NaOH to test tube 7, and add 3 ml of pH 11 NaOH to test tube 8.

2. Add 5ml of 1% starch solution to test tube 5, 6, 7, and 8. Mix the starch solution with the saliva thoroughly.

3. After 10 minutes, conduct the Benedict's test. Add 3 ml of Benedict's