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Investigating the effect of temperature on enzyme activity
Investigating the effect of temperature on enzyme activity
Investigating the effect of temperature on enzyme activity
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In the diffusion and osmosis lab, we were to prove if there was a change in the weight of a potato sample once placed in a sucrose solution. Our hypothesis was proven false, due to the sufficient amount of sucrose, the weight of the object decreases. The Enzyme experiment consisted of two parts, the first including the pH concentration, we were off to reveal if a high concentration of pH could increase its reaction rate. We tested our hypothesis, and it was incorrect, the closer the pHs were to neutral the faster the starch disappeared. The second including different temperatures on the Amylase enzyme. The question we were conducted to prove was if the temperature arose would the chemical reaction speed up. Once the experiment was completed …show more content…
The time for this mix should be timed at 0. Once recorded, we added 1 to 2 drops of the mixture to a drop of I2KI on the test plate using a disposable pipette. At a 30 second window, we continued added drops of the mixture to the I2KI on the test plate, until there was no change in color. Meaning there was no longer an appearance of blue, just I2KI’s amber yellow. Then we recorded our results in Table 7. Repeated steps, 9 to 10 for the remaining mixtures. We then tranfered tube 4 into a water bath of 37 ℃. After a minute or two, we 10 second window results and recorded the data into the data section. Martin, Michael R. A Custom Edition for BIO 111 Forsyth Technical Community College. Boston: Pearson Learning Solutions, 2015. Print. Results: Diffusion and Osmosis Lab: The sample in the concentration of sucrose in the 0.6M solution had a dramatic change in weight as well as its percentage of weight. Where as a sample in little to no concentration of sucrose has almost no change in its …show more content…
Our hypothesis was incorrect, the more concentration of sucrose the less the weight of the object becomes. If the experiment were to be performed once again, we could probably place the samples in the accurate solutions at the same time, this way there should be less differentiation in the weight of the samples. The effect of pH on Amylase Activity: The closer the pH is to neutral, the faster the rate of change will be. Our hypothesis was proven wrong, the pHs that were a lot faster at disappearing starch were the pHs that were closer to neutral 7, the pH7, averaging from zero, two, three, and five. The pHs that were further away, such as pH4 and pH9 had a much slower reaction rate. For the next go-around in order to obtain a more accurate result, we would start the reaction process all at the same time as well as deciding on either one drop or two drops of I2KI, amongst the whole class. The Effect of Temperature on Amylase
Aim To find the concentration of sucrose in cells of carrot and potato. Osmosis When a substance such as sugar dissolves in water, the sugar molecules attract some of the water molecules and they stick to the sugar molecules. This means that there are fewer free water molecules in the solution. When two different sugar solutions come into contact with each other through a partially permeable membrane the free molecules can go through the membrane easily but the sugar molecules are too big. If one of the solutions has more free molecules than the other then more of those free molecules will pass through the membrane than the other way round, hence the definition.
The Effects of Sucrose Molarity on Cells in the Stem Tuber of a Potato Planning In this investigation I am trying to find out what molarity of sucrose solution is same as the molarity of sucrose in the cells of a potato. In this experiment I am going to change the molarity of the sucrose solution out the cells of potato. I predict that if the molarity of sucrose solution outside the cells is isotonic to the molarity of the sucrose inside the cells then there will be no change in weight of the potato disks. I predict this because if the molarities are isotonic inside and outside the cells then there will be a balanced osmotic movement of the water molecules
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 Solute Concentration on the Rate of Osmosis Aim: To test and observe how the concentration gradient between a potato and water & sugar solution will affect the rate of osmosis. Introduction: Osmosis is defined as, diffusion, or net movement, of free water molecules from high to low concentration through a semi-permeable membrane. When a substance, such as sugar (which we will be using in the experiment we are about to analyse), dissolves in water, it attracts free water molecules to itself, and in doing so, stops them from moving freely. The effect of this, is that the concentration of (free) water molecules in that environment goes down. There are less free water molecules, and therefore less water molecules to pass across a semi-permeable membrane, through which sugar molecules and other molecules attached to them are too big to diffuse across with ease.
An Investigation to Find the Effect of Sugar Concentration on Osmosis in Potato Chips Introduction: Osmosis is the passage of water molecules from an area of high concentration to an area of low concentration through a partially permeable membrane. In this case, Osmosis applied to the practical because the aim was to see if a sugared solution had an effect on osmosis in potato chips, it was intended to find out if different concentrations of sucrose solution caused a selectively permeable membrane, or a potato chip, to become larger or smaller. It was planned to use six different concentrations of sucrose solution and for each concentration; three sets of results were taken. The change of weight for each result was then found and finally, the average weight change was found. Prediction: It was predicted that the higher the sugar concentration, water would transfer from the potato into the sugared solution making the potato decrease in weight, and vice versa for the lower sugar concentrations.
... in the sucrose solution contains carbohydrates. Food source would affect respiration, as each food source has a different energy values and respire in a different way.
According to osmosis theory as the concentration of the sucrose solution increases the particles water potential increases and becomes higher than the particles that are in the
I also predict that as more molars of sucrose solution after a certain point is used, the potato will become more flaccid, and therefore become more soft, floppy, and smaller, as the water concentration in the potato would be higher than the water concentration in the beaker. I think this will happen because the lower the concentration of water in the sucrose solution there is, the higher the water concentration in the potato, and the more comparatively higher pressure there is in the potato, the faster osmosis would take place. This would give me a smaller potato after a set period of time, compared to a weaker solution, which would be slower, and make the potato less small over the same period.
Diffusion is the movement of a substance from an area with a high concentration to an area that is less concentrated (Houtman, A., et .al.,2015). However, osmosis is a special type of diffusion where water moves across a semi-permeable membrane. Understanding enzymatic activity is important when analysing the breakdown of sucrose. Enzymes are important when it comes to the function of cells. Enzymes are protein molecules that have the ability to speed up chemical reactions (Houtman, A., et.al., 2015). Invertase is an enzyme that breaks down sucrose into fructose and glucose (WOU Biology, 2018). When the large sucrose molecule is broken down into fructose and glucose, they become small enough to move through semi-permeable membranes. My hypothesis is if we put invertase in a solution with sucrose, it will catabolize it, and the glucose will diffuse across the membrane so we should get less of a rise in the osmometer. I predict that the solution that has more of a rise in the osmometer will be the one with just sucrose, the green solution.
This is because the water molecules pass from a low concentration to a high concentration, (in the potato chip). Therefore, the chips in low concentrations will gain mass and have a greater length height than in higher concentrations such as 1molar of sugar solution. If there is no gain or loss in height or mass then these will be the isotonic points of the potato cells. The isotonic point is where the cells are not increasing or decreasing in size and is known to be in a state of equilibrium. Apparatus: 1.
Input variables In this experiment there are two main factors that can affect the rate of the reaction. These key factors can change the rate of the reaction by either increasing it or decreasing it. These were considered and controlled so that they did not disrupt the success of the experiment. Temperature-
Effect of Glucose Concentration on Osmosis. The aim of my experiment is to investigate the effect of glucose solution to osmosis in potato chips. I shall be observing how the mass of the potato chip changes in different concentrations of glucose. solutions.
Investigating the Effects of Sucrose Concentration on the Mass of Potato Chips The aim of my experiment is to investigate the effect of varying the concentration of sucrose on a potato chip. I aim to observe the change in mass, and I hope to view what happens to the chips as the concentration increases, and I hope to see the effect that osmosis has on the chip. The experiment that I am conducting uses the process of osmosis. Osmosis is the movement of water molecules across a partially permeable membrane from a region of high water concentration to a region of low water concentration.
I could of perhaps taken more time over the cutting of the potato cylinders into rings, and measured my sucrose solution as accurately as I could manage. Although I do not think this would have affected my experiment directly, I t would have made my results clearer and easier to interpret. Of course I could have repeated my experiment for more accurate results, but this was just not possible . I believe I have successfully investigated all the factors I intended to.
Osmosis in Potato Tubes Osmosis: Osmosis is the movement of water molecules through a semi-permeable membrane from a high concentration to a low concentration. Diagram: [IMAGE] [IMAGE] Aim: To see the effects of different concentration of sugar solution on Osmosis in potato tubes. Key factor: In the investigation we change the sugar solution from: 0%-10%-20%-30%-40%-50% this is the independent variable; the dependant variable is the change in mass. Prediction: I predict that all the potato tubes in pure water or low concentration sugar solution will swell because water enters their cells by osmosis.