Core Practical: Investigate the effect of pH on enzyme activity
Amylase catalyses the breakdown of starch. Starch is detected using iodine
Process : ( control variables each time - concentration and volume of amylase) for a fair test
1) Drop of Iodine into each well in a spotting tile
2) Put a beaker of water on a bunsen burner and heat the water up to 35°
3) In a syringe add amylase solution and buffer solution with PH 5 to the beaker and wait 5 mins
4) add starch solution to the boiling tube. Mix the solution and start a stop clock
5) Use a continuous sampling and record how long it takes the amylase to break down the starch very 10 seconds take a new sample
6) If the Iodine solution remains orangey brown, starch is no longer present
7) Repeat with different ph values and see how PH affects the time taken to break down starch
Comments
No comments have yet been made