Investigating the Temperature at Which Soap Powder Will Perform Best At
Introduction
I am going to conduct an experiment in the controlled environment of a
laboratory. The experiment will consist of placing a stained piece of
fabric into water with a fixed concentration of a biological washing
powder (Wizzo) in it. I will try this experiment several times trying
different temperatured water and leaving the it for a fixed period of
time to find the best possible temperature that the Wizzo works at.
Plan: Enzymes
Biological washing powder has bin around for many years to clean
clothes more efficiently. We know washing powder helps in the cleaning
process because it contains enzymes. Previous experiments have found
that the enzymes break down larger dirt molecules into smaller dirt
molecules. Therefore speeding up the process of cleaning clothes
(catalyse) as the water can wash them away quicker.
Another example of enzymes is the digestive system in the human body.
Enzymes called protease are produced by the stomach, the pancreas and
the small intestine. These enzymes catalyse the break down of fatty
acids into amino acids. These enzymes work best at 37 degrees celsius
whcih is body temperature.
Formalahdehyde is the enzyme which is commonly found in biological
washing powder. The enzymes break down the dirt molecules in clothes
into smaller dirt molecules thus making it easier for the water to
clean away. I will determine at what temperature the enzymes in the
Wizzo best perform at, which is the point of my experiment.
Hypothesis
I predict that 40 degress celcious will be the most effective at
cleaning the st...
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...s of stained fabrics I could
use therefore limiting the amount of times I could repeat each
temperature. Also some of the fabrics were not made out of the same
material and therefore may influence the time in which it takes to
clean it making the test void or unreliable.The size of the stains
also varied also making the test unreliabledue to it will also take an
untrue time to remove the stain in the sane concentration of solution.
To obtain more reliable results I would repeat the experiment more
times (about ten times for each temperature) to get a broader range of
results for the average.
To extend the experiment further I would conduct the same experiment
using lower temperatures to be able to copmile the results from this
experiment to get a broader range as it seems the Wizzo will be more
effective again.
When the temperature of the solution is increased, the rate of the reaction increases as well however when it reaches a certain temperature of 40ºC, it begins to decrease. This is because the activity of the enzyme will increase. When the temperature is increased, the reactant particles move faster and have more energy. The particle collisions happen more often, and the more collisions happening the faster the reaction, hence increasing the rate of the reaction. The collisions speed up due to the increase in the kinetic energy and velocity that follows when the temperature increases. When there is a faster velocity, the time that is taken between collisions is less (“Effect of Temperature on Enzyme Activity.”). Which also results in more molecules to reach their activation energy hence increasing the rate of
The results of this experiment showed a specific pattern. As the temperature increased, the absorbance recorded by the spectrophotometer increased indicating that the activity of peroxidase enzyme has increased.At 4C the absorbance was low indicating a low peroxidase activity or reaction rate. At 23C the absorbance increased indicating an increase in peroxidase activity. At 32C the absorbance reached its maximum indicating that peroxidase activity reached its highest value and so 32 C could be considered as the optimum temperature of peroxidase enzyme. Yet as the temperature increased up to 60C, the absorbance decreased greatly indicating that peroxidase activity has decreased. This happened because at low temperature such as 4 C the kinetic energy of both enzyme and substrate molecules was low so they moved very slowly, collided less frequently and formed less enzyme-substrate complexes and so little or no products. Yet, at 23 C, as the temperature increased, enzyme and substrate molecules
· I predict that the enzyme will work at its best at 37c because that
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
Purpose: The purpose of this lab is to explore the different factors which effect enzyme activity and the rates of reaction, such as particle size and temperature.
Over the observed fifty seconds, there was a consistency among the temperatures. Without a calculated percent error, we are able to assume the average temperature was twenty-six degrees Celsius. There are factors that could have caused error to arise in our data collection. One factor could be that the temperature of the room was not consistent throughout the room. Another factor may have been the performance of the thermometer. The grasp in which the thermometer was held for procedure B may also be a factor.
When molecules bump into each other, the kinetic energy that they have can be converted into chemical potential energy of the molecules. If the potential energy of the molecule becomes great enough, the activation energy of a reaction can be archived and a change in chemical state will result. Thus the greater the kinetic energy of the molecules in a system, the greater the resulting chemical potential energy. As the temperature of a system is increased it is possible that more molecules per unit time will reach the activation energy (2). Therefore the rate of reaction will increase. On the other hand if the temperature reaches a certain amount the enzyme might denature and therefore no longer able to carry out the reaction.
One of the most common methods for discovering and collecting latent fingerprints is by dusting a smooth or nonporous surface with fingerprint powder (black granular, aluminum flake, black magnetic, etc.). If any prints appear, they are photographed as mentioned above and then lifted from the surface with clear adhesive tape. The lifting tape is then placed on a latent lift card to preserve the print.
...remain the same at 4ºC and 25ºC. The final result of this experiment was that glucose was more present in environments of higher temperatures. Our hypothesis and predictions were wrong because lower temperatures do not break down the enzymes because they become denatured. The enzyme activity decreases once the temperature decreases, as well. Enzyme activity increases when there is a rise in temperature, which is why lactose is broken down in much higher temperatures, resulting in a high presence of glucose.
The preservation of food is essential to maintain life and growth. Its daily intakes nourish our bodies, providing enzymes, in turn giving us energy. The ability of matter exerts radiation in its domain by means of energy in selected foods. Such rationale debates whether a development of technology creates an effective way to reduce the incidence of foodborne diseases, while treating a variety of potential problems in our food supply. An effective method of research in food irradiation illustrates substantial evidence in its safety, nutritional adequacy, and social-economic global effects.
It may sound a little strange, but beer dryer has unseen medical and aesthetic effect. Thanks to the malt and hops that are rich in proteins, this drink is recovering cracked hair and revives volume. Also, maltose and saccharin provide superior shine and give new strength to your scalp.
Thermal methods of analysis have been in use for quite a long time. Their application in the analysis of pharmaceutical materials has made it possible for pharmacists and researchers to understand their contents and characteristics. However, thermal methods have several disadvantages that have led researchers to opt for nano-thermal methods of analysis. Nano-thermal analysis methods use special resolution imaging potential that is enhanced by the availability of atomic force microscopy and thermal analysis methods.
Without enzymes, reactions wouldn’t occur and living organisms would die. For instance, the enzyme in the stomach breaks down large molecules to smaller molecules to absorb nutrition faster. Researchers experimented with enzyme activity with a potato extract. Researchers will test enzyme activity by increasing and decreasing pH levels, lowering and increasing temperature, and substrate concentration effects. In the first experiment, researchers hypothesized whether different pH levels would change how much Benzoquinone are created and how will the enzymes function in neutral pH levels than higher and lower levels. Researchers used potato extract and different levels of pH to test their hypothesis. In addition, researchers questioned at what temperature does the greatest amount of potato extract enzyme activity take place in. Researchers then hypothesized that the results would indicate the greatest amount of potato enzyme activity level will take place in room temperature. In this experiment, researchers used potato extract and different temperature levels to test the hypothesis. Moreover, researchers wanted to test the color intensity scale and how specific catechol oxidase is for catechol. In this experiment, researchers used dH2O, catechol solution, hydroquinone, and potato extract. Lastly, researchers tested the substrate concentration and how it has an effect on enzyme activity. In this experiment researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase o substrate would level out the enzyme activity
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.
take about 30 minutes for the water to cool down 20ºC, which is why I