Starter quiz
- Which of the following is starch made from?
- amino acids
- sugars ✓
- fatty acids
- glycerol
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- Which of the following is an enzyme?
- hydrochloric acid
- amylase ✓
- bile
- saliva
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- Which of the following can the pH of a substance tell us?
- How acidic a substance is. ✓
- The temperature of a substance.
- How alkaline a substance is. ✓
- The amount of energy a substance has.
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- What substance does iodine test for the presence of?
- 'starch' ✓
- Which of the following can be used to calculate the rate of a reaction?
- time ✓
- amount of reactants
- amount of product formed ✓
- temperature
- concentration of reactants
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- Which of the following describes the meaning of continuous sampling in the context of an experiment?
- Readings are taken at the start and end of an experiment.
- A reading is taken at the end of an experiment.
- A reading is taken at the start of an experiment.
- Readings are taken at regular intervals throughout an experiment. ✓
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Exit quiz
- What does the enzyme amylase break down starch into?
- glucose
- maltose ✓
- fructose
- galactose
-
- A pupil investigates the effect of pH on the rate of amylase activity as it digests starch into maltose. Which of the following is the independent variable in this investigation?
- type of enzyme
- rate of amylase activity
- pH ✓
- amount of starch digested
- amount of maltose
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- Match the key words to their definitions.
- hazard⇔something that may cause harm ✓
- risk⇔the harm that may be caused ✓
- limitation⇔an action taken to reduce the potential for harm ✓
- A ______ is a statement of what we expect to happen in an experiment
- 'prediction' ✓
When testing a food sample for the presence of starch, how do you know when all of the starch has been broken down?- The colour of the iodine solution changes to blue–black.
- The colour of the iodine solution changes from black to blue.
- The colour of the iodine solution changes from blue to black.
- The colour of the iodine solution does not change to blue–black. ✓
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- A pupil investigates the effect of pH on the rate of amylase activity as it digests starch into maltose. Which of the following are control variables in this investigation?
- pH
- temperature ✓
- rate of amylase activity
- amount of starch ✓
- amount of amylase ✓
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Worksheet
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Presentation
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Video
Lesson Details
Key learning points
- Planning an investigation into the effect of pH on the rate at which amylase enzyme breaks down starch into maltose
- Writing an aim for the investigation, and a testable prediction
- Identifying independent and dependent variables, and which factors to control
- Planning a method, to include use of iodine in continuous sampling to indicate when all starch has been broken down
- Identifying hazards and risks, and how to limit them
Common misconception
Misconceptions mixing aim and prediction or leaving them vague, writing a method which is unclear, and analysing hazards and their risks.
Approaches for stating aims and predictions, writing a method and dealing with variables, and analysing hazards and their risk are all covered with examples and practice tasks.
Keywords
Ph - A measure of how acidic or alkaline a solution is.
Rate of reaction - How fast a chemical reaction occurs.
Starch - A carbohydrate, which is a polysaccharide (a polymer of sugar).
Amylase - An enzyme that breaks down starch into maltose (a type of sugar).
Continuous sampling - A method that involves taking regular and frequent samples.
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