Biology-action of amylase enzyme on starch

Essay by adlou December 2002

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We are trying to find out how the action of amylase enzyme on starch is influenced by temperature.


My prediction is that the lower the temperature the longer it will take for the two substances to turn a pure yellow indicating the starch has been converted into sugars (glucose).

Scientific reason

Parts of the digestive system produce enzymes which speed up the digestion of food. When the food has been digested it is absorbed through the wall of the intestine. The small soluble molecules pass through the wall into the blood vessels surrounding the intestine. The blood vessels around the intestine are the starting point of a journey for the food molecules. From there they are carried to wherever they are needed. The breakdown of the large food molecules is speeded up by enzymes. Enzymes are made by special tissues along the length of the gut. As the food passes along the gut, the enzymes pour onto the food.

Carbohydrases catalyse the breakdown of starch into sugars. Carbohydrases is made in the pancreas, small intestine and the salivary glands. The salivary glands produce saliva which contains the enzyme salivary amylase. The enzyme is a carbohydrase which begins the breakdown of starch to sugar.

Amylase is also used for washing dishes. The dishwasher powders remove starch smears on plates


Test tube rack, three test tubes, beaker of amylase enzymes, beaker of starch, small syringe, large syringe, pipette, iodine, stop clock, white tile, Bunsen burner, water bath, thermometer

Fair test

We will make it a fair test by changing some things and keeping other things the same. We will add the same amount of iodine each time otherwise it will affect the test. We repeat the test twice to check our results and we will keep the same...