Biology Enzymes Coursework

Biology Enzymes Coursework

Prediction: I think that the enzyme will work best at 45.c to 50.c I

think this because that optimum temperature for most natural enzymes

is 40.c but his is a chemical enzyme so it will work best a little

higher. If this temp is exceeded then I think that it will take longer

to work because it will not be at the optimum temp, or it will not

work at all because it has become denatured. An enzyme cannot recover

from this state. Below this temperature I think it will be slowed down

but will not denature because it can't at low temperatures only at

high ones. These will not be to reliable so I may have to use a

different set of measurements when I do it but for now it will be

these.

Fair test (how): I made this a fair test by only changing one thing in

the experiment; I will only change the temperature. I will keep all

these things the same,

· The amount of yeast+ glucose and the amount of Methylene blue.

· The amount of water used.

· The apparatus, test tube, beaker, thermometer and timer.

· I will use the same batch of methylene blue and yeast +glucose.

I will keep all of these things the same in order to do a fair test.

Scientific theory: I know that the more common enzymes work best at

around 40.c. This is there optimum temperature. If this temperature

begins to rise the reactions slow down, this will continue to happen

until the enzyme is denatured. It becomes denatured at around 60.c,

this happens because the enzyme becomes misshapen. This means that the

enzyme will no longer work because it will no longer fit, the active

site will be ruined. The enzymes react like a lock ...

... middle of paper ...

...gher temperature than the natural

enzymes do. You can tell that this is true by looking at my graph or

table. The chemical enzyme that I used, methylene blue, worked best at

45.c unlike the natural enzymes that work best at around 40.c.

Evaluation: if I were to do this experiment again I would use the most

sophisticated equipment available because you can't record things well

enough yourself. I would use a constantly heated water bath that was

always at the correct temperature and I would use an electric

thermometer too. I would do this and I would make sure everything was

perfect before every temperature was recorded. I would also change my

variations in the temperature so that I had a clearer idea of the

exact optimum temperature. I would record no denatured results. These

are all the changes that I would make.