... more acid or alkaline circumstances. Amount of Starch: The amount of starch present during the experiment is important, since the larger the amount of starch there is, the faster the amylase will break it down. This is because amylase is an enzyme, which is designed to breakdown large quantities of starch since it will usually have to handle large amounts of foods in the mouth, which contain starch. The amylase will also digest as much starch as possible since; usually the enzyme is unable to complete this before the food is swallowed. The Introduction of Salt: The introduction of salt into the experiment would cause the rate at which the amylase broke down the starch to increase. This is because salt strengthens gluten, which is a substance often found in bread, and is high in proteins and low in starch. This enables proteins, such as enzymes to work more efficiently. Prediction: I have ...

See this essay or coursework document in full right now