... quicker for enzyme to hydrolyse starch. The temperatures I have chosen are 20°C, 25°C, 30°C, 35°C, and 40°C The experiment is done in software, which deals with science investigations The results of the experiment are shown in the below. Enzyme Temperature (°C) Time Taken to hydrolyse Starch Amylase 20 11 mins Amylase 25 8 mins Amylase 30 6 mins Amylase 35 5 mins Amylase 40 5 mins Conclusion From the table I observe that as you increase the temperature (which is the only variable factor) the enzymes are breaking down starch much quicker until the temperature range upsurge into 35°C-40°C where the enzyme reaction is the fastest. This means the optimum temperature enzyme works best is 35°C-40°C which is the very near to body temperature. This is the temperature where this enzyme is very active and so they increase the rate of reaction and so breakdown of starch takes place quicker. The scatter shows the results of Investigation. In the graph, you can see that as you increase the temperature, the time taken to ...

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