2.2.15

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.

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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).
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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

1Cell Biology

1.1What's in Cells?

1.2Cell Division

1.3Transport in Cells

2Organisation

2.1Principles of Organisation

2.2Enzymes

2.3Circulatory System

2.4Non-Communicable Diseases

2.5Plant Tissues, Organs & Systems

3Infection & Response

4Bioenergetics

5Homeostasis & Response

5.1Homeostasis

5.2The Human Nervous System

5.3Hormonal Coordination in Humans

5.4Plant Hormones

6Inheritance, Variation & Evolution

6.1Reproduction

6.2Variation & Evolution

6.3Genetics & Evolution

6.4Classification

7Ecology

7.1Adaptations & Interdependence

7.2Organisation of Ecosystems

7.3Biodiversity

7.4Trophic Levels

7.5Food Production

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