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4.4 (a) To investigate the effect of temperature on amylase activity

4.4 (a) To investigate the effect of temperature on amylase activity. Before you start get or make a copy of this Table of results. Step 1. Set up five water baths at different temperatures, e.g. 0°C, 20°C, 35°C, 55°C, 80°C. Step 2.

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4.4 (a) To investigate the effect of temperature on amylase activity

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  1. 4.4 (a) To investigate the effect of temperature on amylase activity

  2. Before you start get or make a copy of this Table of results

  3. Step 1 Set up five water baths at different temperatures, e.g. 0°C, 20°C, 35°C, 55°C, 80°C.

  4. Step 2 Into each of five boiling tubes put 5 ml starch solution and 3 drops iodine solution.

  5. Step 3 Into each of five more boiling tubes put 2 ml amylase solution.

  6. Step 4 Place a pair of boiling tubes into each water bath and leave for 5 minutes.

  7. Step 5 Pour the amylase into the tube of starch solution and gently shake. Repeat for each temperature.

  8. Step 6 Replace the tubes in the water bath and measure the time taken for the blue/black colour to disappear.

  9. Step 7 Prepare as for steps 1 and 2 previously Test for sugar: add 1ml Benedict’s solution to each boiling tube and heat for 5 minutes.

  10. Step 8 A brick red colour indicates a reducing sugar is present.

  11. Step 9 Repeat the whole experiment with boiled amylase as a control.

  12. Expected result The enzyme works best at 37OC. The blue / black colour faded and Benedict’s resulted in a positive test.

  13. Table of Results

  14. END

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