The three parts of the experiment have led to good results that we can use to validate our hypothesis. The results clearly show that as enzyme concentration increases to rate of reaction also increases. This is because. For Part 2 of the experiment we also gained excellent results. The results gained concur with the prediction made and further validate the hypothesis. The greatest rate of reaction was that of test tube placed under a temperature of 37 C. This is due to the enzyme’s optimum operating conditions being that of the human body, the human body having a fairly consistent temperature of 37.
C. The other results show that as the temperature moves away from the optimum operating temperature the reaction rate decreases until the point where the enzyme becomes completely denatured and no longer will break down the starch solution. As the enzyme is heated or cooled the protein loses its shape and thus causes the loss in activity and the eventual denaturing when the protein has changed in shape to such a degree that it can no longer perform its original process.
I can compare my graphed values to that of a graphed value found elsewhere, it is clear that there is a similar trend. What is the effect of concentration, pH and temperature on the reaction rate of salivary amylase in the breakdown of starch? Hypothesis I believe that concentration, pH and temperature all have an effect on the activity of salivary amylase in the breakdown of starch and thus effect the reaction rate. I base my hypothesis on the following: 1. Salivary Amylase, also known as ptyalin, is found in saliva and is key to the breakdown of starch.
Ptyalin therefore is classified as an enzyme under the following definition. * Enzyme: A protein (or protein-based molecule) that speeds up a chemical reaction in a living organism. 2. It is known that enzyme activity is affected by the three following factors Therefore we can predict that as we change theses three variables we will notice a change in the activity of salivary amylase. To make further predictions regarding rates of reaction we must take our understanding of salivary amylase as a human protein into account.
It is possible to predict as the concentration of salivary amylase is increased we will see an increased rate of reaction as this is constant with all enzymes. We should see an increase in reaction rate as the concentration of the enzyme is increased. However to predict the effect of pH and temperature on the rate of reaction we observe the following: 1. Salivary amylase is found within the mouth, the temperature of the human body is around 37C.
We can therefore predict that the optimum temperature for salivary amylase is around the same temperature and that temperature changes in either direction will decrease enzyme activity causing a decrease in the rate of reaction, possibly to the point of denaturing the enzyme. 2. Salivary amylase is found within the mouth, the pH of the mouth is around 7. We can therefore predict that the optimum pH for salivary amylase is around the same pH and that pH changes in either direction will decrease enzyme activity and causing a decrease in the rate of reaction, possibly to the point of denaturing the enzyme.