Enzymes 2

Amylase

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

Production

Amylase is produced in:
- Small intestine
- Pancreas
- Salivary glands

Purpose

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

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

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

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.

1Biology

1.1Practicals

1.1.1Microscope & Bacteria

1.1.2Bacteria

1.1.3Osmosis Tests

1.1.4Osmosis & Food Tests

1.1.5Enzymes

1.1.6Enzymes 2

1.1.7Photosynthesis & Plant Responses

1.1.8Photosynthesis Experiments

1.1.9Reaction Time

1.1.10Quadrats

1.1.11Decay

2Chemistry

2.1Practicals

2.1.1Salts

2.1.2Neutralisation

2.1.3Titration

2.1.4Electrolysis

2.1.5Electrolysis 2

2.1.6Rate of Reaction

2.1.7Rate of Reaction 2

2.1.8Chromatography

2.1.9Identifying Gases

2.1.10Identifying Gases 2

2.1.11Identifying Ions

2.1.12Carbonates, Halides & Sulfates

2.1.13Flame Emission Spectroscopy

2.1.14Water Purification

2.1.15Water Purification 2

3Physics

3.1Practicals

3.1.1Specific Heat Capacity

3.1.2Thermal Capacity & Insulation

3.1.3Latent Heat

3.1.4Resistance & Current

3.1.5Resistance & Current 2

3.1.6Density

3.1.7Density 2

3.1.8Force & Extension - Springs

3.1.9Waves - Ripple Tank

3.1.10Light

3.1.11Light Reflection & Refraction

3.1.12Radiation

3.1.13Radiation 2

Jump to other topics