The effect of concentration, pH, and temperature on amylase were examined to determine how these factors affect enzyme activity. Lastly, for temperature it was predicted that as the temperature fluctuates away from 37☌ either higher or lower, amylase activity will also decrease. For pH it was predicted that as it deviates from 6.8, the ideal pH for amylase to function, the activity of the enzyme decreases. In addition to temperature, pH, and concentration other factors such as the structure of the substrate, the amount of concentration of the substrate, the ionic strength of the solution, and the presence of other molecules that can act as activators or inhibitors 1.For the factors that were examined it was predicted that as amylase concentration decreases the enzyme function decreases as measured by the rate of starch digestion. The rate of a reaction depends on more factors than the three examined.
An assay is usually performed to determine this type of information. The kinetics of a reaction, its rate, is usually established by measuring the amount of substrate consumed or the amount of products formed as a function of time.
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