EXPERIMENTAL INVESTIGATION 6.1 Does amylase break down starch?
Equipment Water bath Thermometer Beakers Starch solution
Method 1. Set up a 37 °C water bath.
2. Place beakers of the following solutions in the water bath for 5 minutes: a. starch solution b. pH 7 buffer solution c. amylase solution d. water
of starch solution and 1 cm3
pH 7 buffer solution Amylase solution Water
2 test tubes
Test tube rack 3 droppers White dropping plate Iodine solution
SAFETY • Be careful when using the heated water bath.
3. Label two test tubes ‘Water’ and ‘Amylase’ and place them in the test tube rack. 4. Add 2 cm3
5. Now add 2 cm3 of water to the test tube labelled ‘Water’ and 2 cm3 test tube labelled ‘Amylase’.
6. Swirl the contents of both test tubes and then stand both test tubes in the 37 °C water bath for 15 minutes.
7. Using separate droppers, immediately withdraw a drop of solution from each of the test tubes labelled ‘Water’ and ‘Amylase’ and place on a labelled white dropping plate.
8. Using another dropper, add one drop of iodine to each white dropping plate. 9. Record your observations.
Thermometer
of pH 7 buffer solution to both test tubes. of amylase solution to the
Iodine
Water bath at 37 °C
White dropping plate Starch + amylase Starch + water :Fig. 6.4 To investigate if amylase breaks down starch j Go to page 9 of your Experimental Investigations Log to write up this investigation.