1.1.6

Enzymes 2

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Amylase

Carbohydrases break carbohydrates down into sugars. Amylase is a type of carbohydrase that breaks down starch in our bodies:

Production

Production

  • Amylase is produced in:
    • Small intestine
    • Pancreas
    • Salivary glands
Purpose

Purpose

  • Amylase breaks down starch into its constituent simple sugars (predominantly maltose).
  • Starch → Maltose (+ other sugars).
Action sites

Action sites

  • The sites of action of amylase are:
    • The small intestine
    • The mouth

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.
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1

Biology

1.1

Practicals

1.1.1Microscope & Bacteria1.1.2Bacteria1.1.3Osmosis Tests1.1.4Osmosis & Food Tests1.1.5Enzymes1.1.6Enzymes 21.1.7Photosynthesis & Plant Responses1.1.8Photosynthesis Experiments1.1.9Reaction Time1.1.10Quadrats1.1.11Decay
2

Chemistry

2.1

Practicals

2.1.1Salts2.1.2Neutralisation2.1.3Titration2.1.4Electrolysis2.1.5Electrolysis 22.1.6Rate of Reaction2.1.7Rate of Reaction 22.1.8Chromatography2.1.9Identifying Gases2.1.10Identifying Gases 22.1.11Identifying Ions2.1.12Carbonates, Halides & Sulfates2.1.13Flame Emission Spectroscopy2.1.14Water Purification2.1.15Water Purification 2
3

Physics

3.1

Practicals

3.1.1Specific Heat Capacity3.1.2Thermal Capacity & Insulation3.1.3Latent Heat3.1.4Resistance & Current3.1.5Resistance & Current 23.1.6Density3.1.7Density 23.1.8Force & Extension - Springs3.1.9Waves - Ripple Tank3.1.10Light3.1.11Light Reflection & Refraction3.1.12Radiation3.1.13Radiation 2

Practice questions on Enzymes 2

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  1. 1
    Amylase breaks starch down into mainly:Multiple choice
  2. 2
    The sites of action of amylase are:Fill in the list
  3. 3
    What are the dependent and independent variables in the experiment investigating the effect of pH on amylase?True / false
  4. 4
    Investigating the Effect of pH on AmylasePut in order
  5. 5
    Using a starch solution with a pH closer to the optimum pH of amylase, how long will it take for the iodine to no longer turn blue when added?Multiple choice
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Enzymes

Photosynthesis & Plant Responses