PEKA Effect of Temperature on the Activity of Enzyme Amylase on Starch Aim To study the effect of temperature on the activity

of amylase on starch.
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Problem Statement Hypothesis

What is the effect of temperature on the activity of amylase on starch?

The higher the temperature, the higher the rate of enzyme reaction until it reaches Its optimum temperature of 37 C.
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Variables

(a) (b) (c)

Manipulated Responding Fixed

Temperature of the reaction medium Time taken for the hydrolysis of starch Enzymes concentration, pH and substrate concentration
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Materials Apparatus Technique Used Procedure

1% starch solution, iodine solution, ice and distilled water. Five beakers, ten test tubes, syringe, dropper, glass rod, white tile, thermometer, Bunsen burner, tripod stand, wire gauze and stopwatch.
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Measure the time taken for the complete hydrolysis of starch with a stopwatch and record the data.
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1. 2. 3. 4. 5. 6. 7. 8.

5 ml of saliva was collected in a beaker after rinsing ones mouth with clean water. 5 ml of distilled water was added into the beaker to dilute the saliva. Five test tubes were labeled as A, B, C, D and E and each of it was filled with 1 ml of saliva. Five test tubes were labeled as A1, B1, C1, D1 and E1 and each of it was filled with 5 ml of starch solution. Test tubes A and A1, were placed into a beaker of cold water of a temperature of 5 C and left for 10 minutes. A few drops of iodine were dropped separately on a white tile. After 10 minutes, the content in test tube A was poured into test tube A 1. The o temperature of the mixture was maintained at 5 C. The mixture was stirred with a glass rod. Using a dropper, small amounts of the mixture was taken out and added to the iodine drop. At the same time the stopwatch was started. The change in the colour of the iodine was observed. The iodine test for the mixture in test tube A, was repeated at an interval of 1 minute for 10 minutes.
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9. 10.

11. 12. 13. 14.

The time taken when the mixture no longer changed the colour of iodine was recorded. Steps 5 to 11 were repeated with the pair of test tubes at different temperature as shown in the table above. All observation was recorded. A graph of rate of reaction [

1 ] against temperature was plotted. time

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Results

Temperature (oC) 5 28 37 45 60

Time taken for the complete hydrolysis of starch (minutes) Starch not hydrolysed completely after 10 minutes 5 2 6 Starch not hydrolysed completely after 10 minutes

Rate of reaction, [
(minute )
-1

1 ] time

0.00 0.20 0.50 0.17 0.00

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Graph
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Discussion

Based on your graph, deduce the effect of temperature on enzyme reaction. The graph shows the rate of reaction increases when the temperature increases. The optimum temperature is 37 C when the rate of reaction is the highest. The rate of reaction decreases after the optimum temperature and stop when enzymes are denatured.
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Conclusion

Is the hypothesis accepted or rejected? Give your comments. The rate of enzymes reaction on starch increases as temperature increases until it reaches 37 C whereby the rate of reaction reaches maximum. After this temperature, the rate of reaction decreases. The hypothesis is accepted.
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