Question

When I did my experiment I had 4 different pH buffer solutions and i put starch solution and enzyme in with iodine to indicate when there was no more starch (when reaction was over) and the order it went from fast to slow was pH11, 7, 5 and then 3. I wanted to know why pH 11would've been the quickest. (would it have something to do with another factor affecting the iodine colour change?)

Answer 1

Actually, it sounds like the pH had an effect on the rate of the reaction,
from the beginning, when there WAS starch,
to the end, when there was NO MORE starch.

I think the reaction that broke down the starch happened faster, in a more BASIC pH,
like 11.

(Basic means GREATER THAN 7.)