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Food

Effects of pH and temperature on enzymes reaction in foods containing starch(Sweet Potato)

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Effects of pH and temperature on enzymes reaction in foods containing starch(Sweet Potato)

 

  1. ORGANISMS
  2. Enzyme – Amylase (found in saliva)
  3. Substrate – Hydrogen Peroxide
  4. METHOD OF MEAUREMENTS
  5. pH levels – pH test strips
  6. Temperature – thermometer in degrees Celsius
  7. Time – minutes
  8. CONTROLS IN THE EXPERIMENT
  9. Positive – Sweet Potato
  10. Negative – pH levels of solution
  11. SAMPLES SIZES
  12. Solution – 10ML
  13. Organism – ¼ TSP sweet potato
  14. HYPOTHESIS[unique_solution]

The reaction will increase when the pH level increases in acidity and the reaction will decrease when the temperature is increased.

  1. DATA PRESENTATION
  2. bar graph.
  3. Results

 

 

 

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