Question

ASAP!!

A student investigated the effect of different pH on the rate of amylase activity. They followed the method below.

a. Known volumes and concentrations of starch and amylase solutions were placed in water baths at 37oC.

b. Buffer solutions of pH 5-9 were placed in different starch solutions.

c. Starch solutions and amylase solutions were mixed.

d. Every 10 seconds they tested the mixture for the presence of starch and the results were recorded.

Identify a control variable that has been stated in the method and explain why it is important that it is controlled.

Answer 1

37oC - temperature

It is important that the temperature is controlled because it maintains consistency and safety.

Step-by-step explanation:

-Temperature is a common type of controlled variable.

-A control variable is anything that is held constant or limited in a research study