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

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.

15. DATA PRESENTATION
16. bar graph.
17. Results