This simulation allows you to investigate how temperature affects the rate of starch breakdown by the enzyme amylase. The experiment uses iodine as an indicator - when starch is present, the solution appears blue-black.

Key Points

• Amylase is an enzyme that breaks down starch into simpler sugars
• The rate of reaction varies with temperature
• Iodine solution turns blue-black in the presence of starch
• As starch is broken down, the color changes from blue-black through brown to yellow

Instructions

1. Select the mode
2. The default is Auto or press the Switch to Manual button to take full control
3. Set the temperature using the slider (4-60°C)
4. Click 'Start' to begin the experiment
5. Observe the color changes in the spotting tile
6. Record the time taken for the starch to be broken down
7. Repeat at different temperatures to compare rates