CP1 - Effect of pH on Rate of Enzyme Controlled Reaction

Cards (10)

what's starch? 
a polysaccharide made of chains of alpha glucose
what enzyme breaks down starch and into what ? 
amylase breaks starch into glucose/ maltose
test for starch 
add iodine solution to sample
iodine solution will go from orange- brown to blue-black
independent variable
buffer solutions
dependent variable 
time taken for reaction to be catalysed/rate of reaction
control variables 
temperature
amylase and starch concentration and volume
concentration and volume of buffer solutions
volume of iodine in each well
risk assessment 
iodine solution: harmful if in contact with shin, may cause burns
broken glass: can cause cuts
amylase: can cause allergic reactions
risk assessment - precautions 
iodine solution: wear gloves and goggles, mash hands immediately if it comes into contact with skin
broken glass: don't place glassware near the edge of the desk, don't touch broken glass
amylase: avoid contact with skin and eyes, wear goggles
improvements
Carry out 3 triads for each buffer solution & calculate mean
test pHs very close to each other
use water bath to maintain a constant temperature
test for starch over shorter time intervals
use calorimeter to measure progress of reaction
now calorimeter could measure progress of reaction 
starch is darker than glucose so this will affect the absorbance or transmission of light in the calorimeter