Practical- enzymes

• The enzyme amylase catalysed the breakdown of starch to maltose.
• If starch is present the iodine will change from brown- orange to a blue-black
• 1. Put a drop of iodine solution into every well or a spotting tile
• 2.place a Bunsen burner on a heatproof mat and a tripod and gauze over the Bunsen burne. put a beaker of water on top of the tripod and heat the water until it’s 35°. Try keep temp constant
• 3. Use a syringe to add 1cm^3 of amylase solution and 1cm^3 of a buffer solution with a PH of 5 to a boiling tube. using test tube holders put the tube into the beaker of water for 5 minutes
• 4. Use a different syringe to add 5cm^3 of a starch solution to the boiling tube
• 5. mic the contents of the boiling tube and start a stop clock
• 6. Record how long it takes for the Amy lass to breakdown all of the starch do this by using a pipett to take a fresh sample from the boiling tube every 30 seconds and put a drop into a well. When iodine reminds brown-orange there is no longer any starch
• 7. Repeat the experiment with a buffer solution or different PH value
• How to calculate rate of reaction

  Rate = 1000/time