Investigating The Effect of Temperature on the Structure of an Enzyme
Introduction:
For my GCSE Biology assessment I will be investigating the enzyme
amylase with the substrate starch. This reaction, which I am going to
investigate, is called the protein test for starch.
Aim:
My intention for this observation is to examine how the enzyme
catalyses are affected by changes in temperature.
Safety Precautions:
In this investigation I am going to make sure that everything is as
safe as possible and prevent any accidents from occurring.
1) I will wear safety glasses and a lab coat to prevent avoids
danger.
2) I will tie my hair back, which will prevent any accidents from
occurring.
3) I will keep my area around me clear to prevent any accidents from
occurring.
4) Benches should be tucked under the table so that nobody trips
over.
5) [IMAGE][IMAGE][IMAGE] As Iodine indicates the symbol
means irritant (harmful). Therefore I will be careful with this
chemical that it doesn’t get to my skin.
6) Chemicals should be placed in the tray so that if they spill they
don’t drop all over the place and accidents from occurring could be
stopped.
Apparatus:
The apparatus that I require for this investigation is:
1) Test tubes (4): These will be used to place the amylase and starch
solution in
2) Test tube rack: This will be used to place the test tubes into
3) Graduated pipettes (2): These will be used to measure the amount of
Amylase/starch solution needed.
4) Glass rods (2): These will be used to place the mixture of the
amylase and starch solution into the spotting tiles.
5) Water baths maintained at 100C, 200C, 300C, 400C, 500C and 600C
(6): These will be used to heat up the solutions.
6) Thermometers (2): These will be used to tale the temperature
reading of the solutions.
Equipment list: Test tubes were used to hold the milk, the lipase and the milk and lipase solutions. Test tube racks were used to hold the test tubes
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
The Effect of Temperature on the Activity of the Enzyme Catalase Introduction: The catalase is added to hydrogen peroxide (H²0²), a vigorous reaction occurs and oxygen gas is evolved. This experiment investigates the effect of temperature on the rate at which the enzyme works by measuring the amount of oxygen evolved over a period of time. The experiment was carried out varying the temperature and recording the results. It was then repeated but we removed the catalase (potato) and added Lead Nitrate in its place, we again tested this experiment at two different temperatures and recorded the results. Once all the experiments were calculated, comparisons against two other groups were recorded.
4. Pour about 300mL of tap water into the beaker. Set up a hot-water bath using a hot plate, retort stand, and thermometer clamp. Alternatively, use a Bunsen burner, retort stand, ring clamp, thermometer clamp, and wire gauze.
The temperature of amylase The temperature of starch Room temperature Concentration Ph values The variable I will be changing is the volume of amylase. Safety: The sand is To make sure I carry out this experiment safely I will make sure I wear a pair of goggles. I will ensure I keep my stool under the table and all
Investigating the Effect of Enzyme Concentration on the Hydrolysis of Starch with Amylase Aim: Investigate the effect of enzyme concentration on the rate of an enzyme-controlled reaction. Using amylase and starch as my example. Introduction: I am investigating the effect of the concentration of the enzyme, amylase on the time taken for the enzyme to fully breakdown the substrate, starch to a sugar solution. The varied variable will be the concentration and all other variables are going to be fixed. The different concentrations will be: 0.5% 0.75% 1.0% 1.5% 2% An enzyme is a class of protein, which acts as a biological catalyst to speed up the rate of reaction with its substrates.
Plan 1. Collect 4 different sized beakers 2. Boil some water in the kettle 3. Pour 50ml into each beaker 4. After 1 minute check temperature 5.
The Effect of Temperature on Enzyme Activity Experiment: To investigate the effect of temperature on enzyme activity. The enzyme used will be catalyse. The enzyme catalyse: The enzyme catalyse is a biological enzyme.
Potato 2. Standard sugar solution (1molar) 3. Wash bottle 4. Test tubes and test - tube rack 5. Cork borer-size (4mm diameter) 6.
If I was to do this experiment again I might use a Fungi amylase to
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
However, the decrease varied depending on the temperature. The lowest temperature, 4 degrees Celsius, experienced a very low decrease of amylose percentage. Temperature at 22 degrees Celsius and 37 degrees Celsius, both had a drastic decrease in amylose percentage. While the highest temperature, 70 degrees Celsius, experienced an increase of amylose percentage. In conclusion, as the temperature increases the percentage of amylose decreases; however, if the temperature gets too high the percentage of amylose will begin to increase. The percentage of amylose increases at high temperatures because there is less enzyme activity at high temperatures. However, when the temperature is lower, more enzyme activity will be present, which results in the decrease of amylose percentage. This is why there is a decrease of amylose percentage in 4, 22, and 37 degrees Celsius. In this experiment the optimal temperature is 37 degrees Celsius, this is because this is the average human body temperature. Therefore, amylase works better at temperatures it is familiar
== § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =
Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.