Enzyme Activity and Growing Microorganisms
Testing pH effects on amylase shows how enzymes work best at specific conditions. You'll mix starch, amylase, and different pH buffers, then test drops with iodine every 30 seconds. When the iodine stops turning blue-black, all the starch has been broken down.
The optimum pH might fall between your test values, so don't be surprised if your results aren't perfectly clear-cut. Timing every 30 seconds gives approximate results, and colour changes can be gradual.
Growing microorganisms requires aseptic technique to prevent contamination. Sterilise everything with flame, tape petri dishes so they can't fall open, and incubate upside down at 25°C to stop harmful bacteria thriving.
Safety first: 25°C prevents dangerous pathogens from growing, whilst higher temperatures in schools could create health risks.