Results

At the optimum temperature the amylase will break down starch very quickly.

At low temperatures the amylase will break starch down slowly due to reduced kinetic energy.

At high temperatures the amylase will break starch down slowly or not at all due to denaturation of the enzyme’s active site.

Controlled variables

  • pH
  • Same volume and concentration of starch.
  • Same volume and concentration of amylase.