2.11: Describe Experiments to Investigate How Enzyme Activity can be Affected by Changes in Temperature

INVESTIGATING EFFECT OF TEMPERATURE ON ENZYME ACTIVITY

Diagram Showing the Spots of Starch and Amylase in Wells

METHOD: Starch Solution is heated to set temperature Amylase is added Iodine is added Every minute, droplets of solution is added into wells Time is measured until Iodine to stops turning Blue Black Time obtained is compared to that of different Temperatures

RESULT: When Iodine stops turning Blue Black, this means that Starch is not present Enzyme Amylase has broken down Starch into Glucose This shows how Enzyme Activity is affected by Temperature