• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

An investigation to show the effect of temperature on the action of an enzyme.

Extracts from this document...


Title An investigation to show the effect of temperature on the action of an enzyme. Abstract An experiment was carried out to study how the enzyme amylase will be affected by altering temperature. It was an experiment to test the enzymes rate of reaction on the substrate starch when subjected to different temperatures. As the temperature is increased then the rate of reaction will also increase, however if the temperature is raised too high then the enzyme amylase will become denatured. During this experiment the temperature at which the enzyme became denatured was 80�c. Introduction Inside the body there are hundreds of chemical reactions taking place. These chemical reactions are controlled by enzymes so that waste products are removed and useful substances are produced at a rate beneficial to the cells. There are two kinds of reactions: anabolic and catabolic. Anabolic reactions need to have an energy input to make them work and are concerned with building structures, storage compounds and complex metabolites in the cells. Starch, glycogen, lipids and proteins are all products of anabolic reactions. (Roberts et al., 1993, 2000) Catabolic reactions release energy and are concerned with mobilizing food stores and for making the energy available to the cells. ...read more.


Fig 2-Induced Fit Hypothesis (www.2) Enzymes also need non-proteins to make them work. These are called cofactors. They maybe simple inorganic molecules such as iron, copper or magnesium or they may be complex organic molecules known as a coenzyme. The function of a coenzyme is to transfer chemical groups or atoms from the active site of an enzyme to an active site of another enzyme. There are certain substances which inhibit enzymes causing them to either slow down or to stop enzyme reactions altogether. These inhibitors can be split into different categories * Irreversible inhibitors- which combine with the enzyme molecule, which makes it impossible for the substrate molecule to react with it * Reversible inhibitors- which can become detached from the enzyme, if and when needed (Roberts et al., 1993, 2000) Activation energy is required by the enzyme to enable the reaction to begin and to speed up the reaction. A small amount of energy must be applied to the molecule to start the process of reaction. Enzymes work by lowering the amount of activation energy to make a reaction work. The use of enzymes in industry is very important and there are advantages in using enzymes, they are less likely to produce ...read more.


The results in the graph show that the enzyme worked best at 50�c. The reactions of an enzyme begin to decrease at temperatures of above 40�c because the enzyme is denaturing. When the enzyme is denatured, the enzyme action stops which is what has appeared to have happened. This experiment proved that enzymes either increase or decrease the rate of reaction because of the change in temperature. Enzymes have their own functional temperature and will not function as well or will denature if the temperature is too high. Appraisal The results support the conclusion and hypothesis although it would be helpful to repeat the experiment several times to prove these results. Although it would seem to be an easy experiment to carry out, it turned out to be quite confusing as there were too many samples going on at the same time. It was difficult to be sure that you were timing each sample correctly. The temperature of the water baths need to be maintained as during this experiment they were not always constant due to variables within the laboratory eg doors/ windows being opened and closed and other students adding or removing test tubes to the water baths. The slight drop in temperature may have made a difference to the final results of the reaction rate within the enzyme solution. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    To avoid getting iodine solution in eyes, safety glasses will be worn at all times. Diagrams: Pilot Test Numerous pilot tests were carried out in order to test whether the constants and variables chosen above worked or not. The following will show the results of these pilot tests, and will

  2. Marked by a teacher

    effect of concentration of copper sulphate on the action of amylase to break down ...

    4 star(s)

    Also I will perform a Spearman's rank order correlation coefficient test, which is a statistic test after I have got all the results. To perform this test I will need a minimum of 10 pairs of value, with three repeats for each concentration of copper sulphate I have got 21

  1. Marked by a teacher

    An investigation into the inhibiting effect of tomato juice on the germination of cress ...

    3 star(s)

    not allowing the water to enter the seeds. So the dilution of tomato juice allows more germination (but this would have a lower concentration of inhibitors, if these were present and allow more water to enter the seeds because it will have less osmotic effect). The fact that there was not 100% germination in the control experiment, which

  2. Investigation to show the effect of temperature on the action of protease on photographic ...

    Fair test The pieces of photographic film used will always be roughly the same size and taken from the same role of film. The concentration of the protease will remain the same at 0.5% The volume of the protease solution will be kept constant at 10cm3 All the test tubes

  1. 'Investigating how temperature affects the rate action of the amylase enzyme on starch.'

    With the second beaker I shall add some spare boiling water and with the last beaker I shall fill with cold water. The need to only fill 1/4 of the insulated beaker was explained in the apparatus. * 7.) When the desired temperature of the water is reached I will

  2. Catalyse Investigation

    To do this accurately, the time taken for a specific quantity of oxygen gas (a product of the reaction) to be released was determined. This was achieved by observing the time taken for the manometer fluid to travel between the two marked fixed points as it was forced through the manometer by the rising gas.

  1. Amylase Investigation

    All other variables will be kept constant. Changing anything else in the experiment would not make the test fair. Results The following results were obtained: Temperature (oC) Time taken for starch to disappear (in seconds) OBSERVATIONS Average (in seconds) 1 2 3 See Table 4 20 270 300 290 286.6 30 210 270 220 233.3 35 165

  2. An Investigation into How Temperature Affects the activity of Protease Enzymes in Arial washing ...

    This additional thermal energy breaks these bonds as atoms that were supposed to get their bonding energy from them, get it from the surroundings rather than other atoms. Eventually if the temperature becomes too high the denaturing of the enzyme, caused by this disturbance to the electron-sharing, can become irreversible.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work