the starch-amylase test tube, add Benedict's reagent, and place in the water bath for 1 minute.
I will modify and expand the pilot experiment in a number of ways. Firstly, I must decide what I am going to investigate. I am going to investigate the effect of pH and temperature on the activity of the enzyme amylase. Therefore, I have developed two similar experiments (one for each factor I am investigating).
To investigate the effect of pH on the activity of the enzyme amylase:
1. Pour amylase solution into a test tube to a depth of 2cm.
2. Half fill another test tube with a 4% starch solution.
3. With a pipette, place a drop of iodine into each dimple in a dimple tray.
4. With a glass rod lift a drop of the starch solution from the test tube and mix it with the first drop of iodine in the first dimple in the tray. A blue/black colour should develop; this will be used as the control.
6. Add 2cm3 of the appropriate pH buffer to the starch solution and shake.
7. Pour amylase solution into the test tube of starch and shake quickly.
8. Repeat steps 4 & 5 (for the amylase, starch & pH buffer mixture) every 30 seconds until a blue/black colour no longer develops.
9. Record the results in a table. Repeat steps 1-8 for each pH buffer range until all the provided pH buffers have been used.
Temperature: To investigate the effect of temperature on the activity of the enzyme amylase:
1. Pour amylase solution into a test tube to a depth of 2cm.
2. Half fill another test tube with a 4% starch solution.
3. Cool both test tubes and maintain at 10 degrees celius
4. With a pipette, place a drop of iodine into each dimple in a dimple tray.
5. With a glass rod lift a drop of the starch solution from the test tube and mix it with the first drop of iodine in the first dimple in the tray. A blue/black colour should develop; this will be used as the control.
7. Add 2cm3 of water to starch solution (see b...