What Affects the Rate of Breakdown of Hydrogen Peroxide by Enzymes

What Affects the Rate of Breakdown of Hydrogen Peroxide by Enzymes

Aim

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The aim of this experiment is to find out how temperature and

concentration affect the breakdown of hydrogen peroxide by an enzyme

(yeast). I hope to achieve reliable results that will confirm my

predictions.

Prediction

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I predict that if the concentration is high in the yeast then the

speed of oxygen produced in the reaction with hydrogen peroxide will

also be high. This is because the amount of yeast that can react with

the hydrogen peroxide can get no higher and will have the maximum

affect on the reaction. If the concentration is more in favour of

water then the amount of oxygen produced will be slow because there is

not as much yeast to react with the hydrogen peroxide, giving less

oxygen. If the temperature is not in favour of the limits to the yeast

then the amount of oxygen produced will be small because the enzyme

will have denatured. If the temperature is in favour of the yeast then

the amount of oxygen produced will be high because it is at the prime

temperature for the yeast to react. I predict that if I double the

amount of yeast then I will get double the amount of oxygen produced

because I am doubling the rate of which the particles collide. I

predict that if I double the amount of water in the yeast then the

oxygen will have decreased by double because I am halving the amount

of yeast particles the can react.

Independent Variable

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This is what I'm going to be changing in the experiment and this will

be the temperature and the concentration of the yeast.

There are several variables in this experiment, they are:

· Amount Used - Too much or too little of the hydrogen peroxide causes

the reaction to speed up/slow down producing different amounts of

oxygen. If the amount of either hydrogen peroxide or yeast is

different in any of the sections in the experiment then the results