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An investigation to show how temperature affects how fast enzymes work.

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Introduction

Suzi Bowen An investigation to show how temperature affects how fast enzymes work. Aim I want to find out how changing the temperature affects the rate of which an enzyme works. Prediction I think that as I increase the temperature, the more O2 will be formed. I think this because as I increase the temperature, there will be an increase in enzyme action because heat gives off energy, and the more heat there is, the more energy there will be, and the more kinetic energy there is, the faster the enzyme will move. With more kinetic energy, there is more chance of it colliding with the activation energy threshold, and the collision will be harder which will give the enzyme more energy to break down the 2H2O2 with. The activation energy threshold (or active site) is the bit of the reactant that the catalyse will lock together with to break it down. The minimum collision energy required is called activation energy. Once the catalyse and the hydrogen peroxide have collided, the catalyse will then break down the hydrogen peroxide to form water and oxygen. ...read more.

Middle

I will then put the tube into an upside down measuring cylinder, which will be in a bowl half full of water. I will leave it for two minutes, and when that is up I will I=use the measuring cylinder to measure how much oxygen has been collected in the top of the measuring cylinder. The more oxygen there is, the more the enzymes have been working. To make the experiment fair, I must keep the following the same; * The concentration- if I change this then it will change the amount of enzymes there are. If you have a higher concentration then it will produce more oxygen, if you have a lower concentration then there won't be as much oxygen. * The amount of yeast solution- if I change this then it will change the amount of enzymes there are. The more yeast you have, the more oxygen will be produced. * Also, we mustn't do any thing like shake the conical flask, let air out of the measuring cylinder etc. To make the experiment accurate, I must do the following; * Put the bung in the conical flask immediately. ...read more.

Conclusion

This would be because the enzymes had denatured, and wouldn't fit correctly into the active site of the hydrogen peroxide. This is generally what I thought would happen. However, on one of my 20? tests, the amount of oxygen was 40cm , this was an odd result, considering the other results of the same temperature were nearer 14-19cm so we did it again. The reason it was such a strange result, could've been because: * The yeast and/or hydrogen peroxide may have been shaken or stirred. * The wrong amount of yeast had been added. * The wrong concentration had been used. * It was left for too long, or not long enough. * The bung was not put in the conical flask quick enough. Evaluation If I was to do this experiment again, to improve it I would: * Try and be more accurate-put the bung in the conical flask quicker, use really precise measurements, time it more exactly etc. By doing this, it would make the results more accurate. * Repeat the experiment more times-the more you repeat it, the more accurate it is because you will start to see more consistent results and the average is taken from more results. 1 ...read more.

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