An Investigation Into a Reaction Catalysed by a Protease
Aim.
To investigate the effect of temperature and the effectiveness of this
enzyme in breaking down the gelatine (protein) on the back of
photographic film.
Prediction
I predict that the effect of the temperature will be that the higher
the temperature the quicker the enzyme will break down the gelatine,
but the temperature will have to be an optimum temperature because if
it is too high, the enzyme will be denatured. If the temperature is
too low, the enzyme will not work and stay stable.
Increasing the temperature provides more heat energy. This increases
the kinetic energy and makes the enzyme molecules move faster. There
will be an increase in the number of collisions and this will increase
the rates of reaction.
If the temperature continues to increase beyond 40°c, the molecules
move even faster, but the structure of the enzyme molecules has so
much energy that the bonds break. The enzyme begins to lose its
globular shape, which effects the active site, and the enzyme becomes
denatured. Also, for every enzyme there is an optimum PH at which the
reaction it catalyses proceeds most rapidly. Many enzymes work within
a PH range of an about 5-9 and works most efficiently at neutral of PH
7, that is why I will be using water.
Equipment
*10 pieces of photographic film
*20ml of protease enzyme in each test tube
*Water baths (23°c, 40°c, 50°c, 60°c, and 70°c)
*Buffer (5ml in each test tube)
*Stop watch
*Distilled water
*10 boiling tubes
*Goggles
Safety
Wear goggles, wear a lab coat, wash your hands after experiment, make
sure cotton is thread through the photographic film to avoid
contamination.
Variables
*Temperature is kept constant and controlled
* The film size is the same throughout
*Range of temperatures is used
*Use of a buffer (chemical to maintain a constant PH)
Method
Firstly set up the water baths at the specific temperatures and leave
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