Carbohydrases break carbohydrates down into sugars. Amylase is a type of carbohydrase that breaks down starch in our bodies:
- Small intestine
- Salivary glands
- Amylase breaks down starch into its constituent simple sugars (predominantly maltose).
- Starch → Maltose (+ other sugars).
Action sites
- The small intestine
Investigating the Effect of pH on Amylase
Amylase breaks down starch, which can be detected using iodine solution.
Measuring reaction time
- Add amylase to starch solution.
- Every 30 seconds, take a drop of the mixture and add a drop of iodine solution.
- Record the total time taken for the iodine solution to stop turning blue when added (which indicates that all the starch has been broken down).
Finding amylase's optimal pH
- Repeat this experiment using starch solutions with different pHs.
- The shorter the time taken for the iodine to stop changing colour, the faster the amylase has broken down the starch and the closer this pH is to amylase's optimal pH.
1.1 Practicals
1.1.1 Microscope & Bacteria
1.1.2 Bacteria
1.1.3 Osmosis Tests
1.1.4 Osmosis & Food Tests
1.1.5 Enzymes
1.1.6 Enzymes 2
1.1.7 Photosynthesis & Plant Responses
1.1.8 Photosynthesis Experiments
1.1.9 Reaction Time
1.1.10 Quadrats
1.1.11 Decay
2 Chemistry
2.1 Practicals
2.1.1 Salts
2.1.2 Neutralisation
2.1.3 Titration
2.1.4 Electrolysis
2.1.5 Electrolysis 2
2.1.6 Rate of Reaction
2.1.7 Rate of Reaction 2
2.1.8 Chromatography
2.1.9 Identifying Gases
2.1.10 Identifying Gases 2
2.1.11 Identifying Ions
2.1.12 Carbonates, Halides & Sulfates
2.1.13 Flame Emission Spectroscopy
2.1.14 Water Purification
2.1.15 Water Purification 2
3.1 Practicals
3.1.1 Specific Heat Capacity
3.1.2 Thermal Capacity & Insulation
3.1.3 Latent Heat
3.1.4 Resistance & Current
3.1.5 Resistance & Current 2
3.1.6 Density
3.1.7 Density 2
3.1.8 Force & Extension - Springs
3.1.9 Waves - Ripple Tank
3.1.10 Light
3.1.11 Light Reflection & Refraction
3.1.12 Radiation
3.1.13 Radiation 2
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Photosynthesis & Plant Responses
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