Aim: In this investigation I am trying to find out how the temperature of water affects the reaction rate between amylase and starch. The thing that I am going change are the temperature of water, which are 10° C, 20° C, 30° C, 40° C, 50° C. The things I will measure are the colour of the mixture in the present of iodine each minute until it stays a constant brown. I researched this information in a previous lesson in …showed first 75 words of 726 total…

…showed last 75 words of 726 total…measurements at every minute and if I done measurements at every half-minute they would be more accurate and show a better set of results. Having found out that my optimum temperate was 32°C it was an unexpected result to me. I could improve the test by repeating it once more and also taking measurements every 30 seconds. Another test I could do is to test other enzymes in our body and see the results for them.