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Unit 6 Learning Aim A Distinction
- Institution
- PEARSON (PEARSON)
This document includes some pass, merit and distinction from pages 7-11 with references included.
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Investigative ProjectInvestigating the effect of pH on enzyme activity using amylase and starch
The results of this search are relevant to the experiment that will be done because it will
give a further insight on effect of pH on enzyme activity and the uses of amylase and
starch to conduct in the experiment.
Rationale
This project was chosen because it is interesting and provides a better understanding of
how pH affects enzyme activity. It has practical applications and educational value,
which allows me to gain hands-on experience and contribute to existing knowledge. The
project offers insights into enzyme kinetics that can be applied in various scientific and
industrial contexts.
Background
The research focuses on the examination of enzymes and their functions. Enzymes play
a significant role as catalysts in biological processes, and variables like pH can affect how
active they are. The acidity or alkalinity of a solution is measured by pH.
The study specifically focuses on the enzyme amylase, which converts starch into less
complex carbohydrates. Comprehending the impact of pH on amylase activity
contributes to our comprehension of the connection between enzyme structure and
function. It is also useful in sectors like agriculture and the manufacture of biofuels.
In summary, the study focuses on enzymes, specifically amylase and how its activity
relates to pH. The information acquired can be put to good use and enhances my
comprehension of the behavior of enzymes.
Prediction- Amylase will be most active in its ability to break down starch within a
certain pH range. A departure from this ideal pH range will lower the activity of amylase,
which will make the breakdown of starch less effective.
Hypothesis- The pH of the reaction mixture affects amylase's ability to break down
starch. Amylase functions best in a specific pH range; if this range is altered, the enzyme
will function less effectively. Amylase will be most active in a pH range of about 6-7.
, Null Hypothesis: The pH of the reaction mixture does not have a significant effect on the
activity of amylase in breaking down starch. There is no specific pH range where
amylase exhibits maximum activity, and deviations from pH 6-7 do not result in reduced
enzyme activity.
Aim: Recognize how temperature and pH alter amylase's activity in the breakdown of
starch. Find the ideal circumstances that will maximize amylase activity and efficiency in
breaking down starch into simpler sugars.
Objectives:
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