The Effect of Increasing Starch Concentration on the Competitive Inhibition of $\alpha$-Amylase by Urea

This investigation explores the effect of increasing starch concentration on the competitive inhibition of $\alpha$-amylase by urea. The study tests the hypothesis that higher substrate concentrations reduce the effectiveness of competitive inhibitors, thereby increasing the reaction rate.

The methodology involves a primary lab experiment using an iodine indicator to measure the time taken for starch hydrolysis across concentrations from 0.0% to 1.0%. Data processing includes calculating mean reaction rates and standard deviations to assess variability.

Findings demonstrate a positive correlation between starch concentration and reaction rate. The exemplar is distinguished by its thorough evaluation of random errors and proposed technical improvements, such as utilizing a spectrophotometer for objective endpoint determination.