2.2.13

Required Practical - Enzymes

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Investigating the Effect of pH on Amylase

Amylase breaks down starch, which can be detected using iodine solution.

Measuring reaction time

Measuring reaction time

  • Add amylase to starch solution.
  • Every 30 seconds, take a drop of the mixture and add a drop of iodine solution.
  • Record the total time taken for the iodine solution to stop turning blue when added (which indicates that all the starch has been broken down).
Finding amylase's optimal pH

Finding amylase's optimal pH

  • Repeat this experiment using starch solutions with different pHs.
  • The shorter the time taken for the iodine to stop changing colour, the faster the amylase has broken down the starch and the closer this pH is to amylase's optimal pH.
Jump to other topics
1

Cell Biology

1.1

What's in Cells?

1.2

Cell Division

1.3

Transport in Cells

2

Organisation

2.1

Principles of Organisation

2.2

Enzymes

2.3

Circulatory System

2.4

Non-Communicable Diseases

2.5

Plant Tissues, Organs & Systems

3

Infection & Response

4

Bioenergetics

5

Homeostasis & Response

5.1

Homeostasis

5.2

The Human Nervous System

5.3

Hormonal Coordination in Humans

5.4

Plant Hormones

6

Inheritance, Variation & Evolution

6.1

Reproduction

6.2

Variation & Evolution

6.3

Genetics & Evolution

6.4

Classification

7

Ecology

7.1

Adaptations & Interdependence

7.2

Organisation of Ecosystems

7.3

Biodiversity

7.4

Trophic Levels

7.5

Food Production

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