The Rate of Reaction of an Enzyme

The Rate of Reaction of an Enzyme

Prediction

I think that as the temperature raises the rate of reaction will be

quicker, until it gets to a certain temperature where the enzyme

becomes denatured. The reasons why I believe that this will happen are

due to my background research and also to my knowledge of particle

theory. When a substance is heated the particles in that substance

gain kinetic energy and move around more. This means that the

particles collide more, and the more collisions the more energy, so as

the enzyme heats up the particles will speed up making the reaction

get quicker. I think that the rate of reaction is proportional to the

temperature, so as temperature increases so does the rate of reaction

and as the temperature decreases so does the rate of reaction. But

from my research I have also found that at a certain temperature the

enzyme will become denatured meaning that it will not work as well and

the rate of reaction will be slowed down.

Variable box

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Independent

The temperature

Dependent

The rate of reaction

Control

The volume of starch

The volume of amylase

Method

1. Collect equipment and put on goggles

2. Take 3 test tubes and put them into the tube stand

3. Fill one test tube with starch and one with amylase

4. Some experiments will need to have a beaker of water heated with

a Bunsen burner and some will need to have a beaker filled with

ice, this is so that we can get the range of temperatures

5. Using the pipet put the selected volumes of starch and amylase

into a test tube

6. Place this test tube into the heated or cooled beaker

7. Every 15 seconds take a sample and use the iodine to test for

starch