The effect of temperature on enzymes We are conducting a study on the effect of different temperatures on enzymes. An enzyme is a protein molecule that accelerates chemical reactions. In this investigation the enzyme we will focus on is amylase. This enzyme is produced by the salivary gland. Accelerates the breakdown of starch into simple sugar. This reaction occurs in the mouth and is the beginning of chemical digestion. Starch cannot pass through the lining of the intestine because it is too large. The simple can of sugar. This is why we digest our food. In this investigation we will test starch at 0 degrees, 40 degrees, 60 degrees and 80 degrees. Variables There are numerous things that could affect the results we might get at the end of the investigation. These are: · Complexity: If the investigation is too complex, we may run out of time or get poor quality results · Time: If we do not plan carefully, we will run out of time and will not be able to complete the investigation · Resources: We need to check that all the equipment you need is available and intact, and that all resources, such as chemicals, are available in the required quantities. · Repetition: we must repeat the experiment a sufficient number of times. This is to make sure you do a fair test and get similar results every time. · Correct testing: We must ensure that we perform a correct test, otherwise the results will not be correct. We have to use the same amount of chemicals every time and every time the experiment is the same. Prediction I predict that the enzymes will work best at 40 degrees because it is closer to 37 degrees which is body temperature and this is where they will react in their natural habitat. I think the enzymes will not work at 0 degrees because there is not enough energy for the starch to enter the enzyme to produce