Abstract:

Investigating the effect of temperature on amylase activity.

Hints & Tips:

- It is imperative that the amylase and starch do not come in contact before the practical: 1 drop of enzyme can destroy all the starch in a very short time, making the practical fail. Label all droppers/stirrers/glassware used, keep them separate, and wash hands before moving to the starch solution (or vice versa).

- Starch should be made up in boiling water and allowed to cool before using.

- Amylase should be made up in distilled water (irritant).