The Effect of Temperature on Enzymes
We are doing an investigation on the effect of different temperatures
on enzymes. An enzyme is a protein molecule which speeds up chemical
reactions. In this investigation the enzyme we will be concentrating
on is amylase. This enzyme is produced by the salivary gland. It
speeds up the break down of starch into simple sugar. This reaction
happens in the mouth and is the start of chemical digestion. Starch
cannot pass through the lining of the intestine, it is too big. The
simple sugar can. This is why we digest our food. In this
investigation we will be testing the starch at 0 degrees, 40 degrees,
60 degrees and 80 degrees.
Variables
There are a number of things that may effect the results we may get at
the end of the investigation. These are:
· Complexity- if the investigation is too complex we may run out of
time or end up with poor quality results
· Time- if we do not plan carefully we will run out of time and be
unable to finish the investigation
· Resources- we must check that all the equipment you need is
available and intact and that all the resources, such as chemicals,
are available in the amounts you require.
· Repeating- we must repeat the experiment a sufficient number times.
This is to make sure that we are doing a fair test and getting similar
results every time.
· Fair testing- we must make sure that we are doing a fair test
otherwise the results will be incorrect. We must use the same amount
of chemicals every time and time the experiment the same.
Prediction
I predict that the enzymes will work best at 40 degrees because it is
nearest to 37 degrees which is body temperature and this is where they
will react in their natural habitat.
I think that the enzymes will not work at 0 degrees because there is
not enough energy for the starch to enter the enzyme in order to make
The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.
While this study did not produce the result we wanted, we believe that we could use the information learned from this study and develop a study that would be more effective.
The Effect of Temperature on the Rate of Respiration in Yeast There are two types of respiration in yeast: Aerobic: [IMAGE] Anaerobic: Glucose [IMAGE] Carbon dioxide + ethanol + energy Respiration is controlled by enzymes, which are proteins which speed up one or more biological reactions. Within any cell many chemical reactions are going on at any one time. Yeast has many different types of enzymes that speed up respiration. Prediction I predict that as temperature increases, the rate will also increase, until a certain optimum temperature, after which, the rate will decrease until the rate is zero as respiration has stopped completely. Reason
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.
lives, any one of us at any time may face a job loss, or a sudden illness, or a home swept away
but we are not able to know because these standards are new to the curriculum. I will be
...s strength in the experiment rather than a limitation which future studies should also monitor.
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells are: 1.
Influence of Temperature on the Activity of Potato Catalase Hypothesis That the higher the temperature the higher the reaction rate of potato catalyse to a point were denaturing occurs in the enzyme and the reaction rate of the potato catalase drops off. Prediction The rate of Catalase activity will be faster at higher temperatures until a point, because at higher temperatures there are more chances of collisions between the enzyme's (Catalase) active site and the substrate (hydrogen peroxide). However the rate depends on the active site being able to join with the substrate, and at higher temperatures the enzyme can be denatured, which changes the shape of the active site which thus prevents the reaction from happening. At first, as the temperature increases the activity of the Potato catalase also increases this is because the collision rate of the enzyme with the hydrogen peroxide is increased.
The Effect of pH on Enzyme Activity. pH is a measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration, the lower the pH. Most enzymes function efficiently over a narrow pH range. A change in pH above or below this range reduces the rate of enzyme reaction. considerably.
If I was to do this experiment again I might use a Fungi amylase to
Possible sources of error in this experiment include the inaccuracy of measurements, as correct measurements are vital for the experiment.
The pH of the solution would alter the rate of the reaction if it was
+Analysing outcomes of the test and summarize it with some theories of need and motivation.
I often ask myself “what is time?” I come back with the same answer whenever I think about it. Time is our most valuable commodity. More valuable than anything that we my own or have. It can’t be bought. Time is constantly moving. Once it passes, it’s gone, never to be repeated. We can’t go back and redo anything we have done. As death has proven many times; we all only have so much of