Year 8 Amylase Experiments

On Thursday 11 October, Year 8 students investigated the effect of temperature on enzyme action rate. Using the enzyme amylase, which breaks down starch, students me asured the rates of reaction under conditions of 2*C, 25*C, and 60*C. Iodine is used to test for the presence of starch. Iodine’s normal color of amber turns blue-black when starch, a polymer, is detected. Amylase, found in saliva in the mouth, breaks down large molecules of starch into smaller monomers of sugar. If the amylase is effective, the iodine test should NOT show a presence of starch and should remain amber in color. If amylase, a protein, is denatured and becomes ineffective, the iodine test should turn blue-black, indicating the long starch polymer was not broken down.
Learning about the effect of temperature on enzyme action helps students understand one effect of fever to fight off infections within their own body. Additionally,  this investigations helps extend students’ global biological understanding of the possible effects of climate change and heat pollution, as bodies of water increase in temperature affecting aquatic organisms’ enzyme action.