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Examine how the concentration of the temperature Hydrogen Peroxide (H2O2) affects the rate of reaction of the enzyme Catalase.

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a) Aim: How does yeast action in different temperature? How much oxygen made? From this to know where the optimum temperature is. To investigate the effect of temperature on the enzyme catalase. This is an experiment to examine how the concentration of the temperature Hydrogen Peroxide (H2O2) affects the rate of reaction of the enzyme Catalase. b) Background Information: i) Yeast developed into history: The name comes from the Greek meaning 'in leaven' or yeast. Egyptian has long known use yeast very much to make wine. Making the principle of wine is using the sugar in grain or fruit, train yeast to make it grow up, in the thing that produces, having a share alcohol, have a little partial fragrant material additionally, has caused the wine kind of flavors that attracts people. The ancient's people do not know the role of yeast. Therefore, they feel that make wine is very having magical conversion strength. It can make grain or fruit to the wine drunk. Now, we know that yeast is for initial matrix with carbohydrate, untie glycolysis to make alcohol. We go to the beginning of 20 century; we still do not understand this kind of nature change strength is developing beginning from organic chemistry. ...read more.


For a mammal, this is around 35-36. Catalysts are used to speed up biochemical reactions in the body. d) Method: Apparatus: 1 Pipette 1 Boiling tube 1 Glass escape tube 1 Measuring cylinder 1 Beaker 1g Dried yeast 1 Thermometer 1ml Hydrogen peroxide 1. To get ready 100cm3 of water in the beaker, and get the temperature you want. 2. To mix 1g of dried yeast into that beaker. 3. Put the suspension of yeast into boiling tube and make sure it has NOT air bubble inside. 4. Check the temperature again. 5. Put 1ml of Hydrogen peroxide into pipette. 6. Insert the pipette. 7. This will be action inside and escape some liquid which will be useless. 8. The delivery tube starts dipping. That mean this is action inside, the enzyme broken down hydrogen peroxide to oxygen. 9. 5 mins later, read how much liquid is drip. That mean how much oxygen is made. 10. Repeat 1-9 3 times to take an average of these results. 11. Repeat 1-10 in different temperatures( ie: 20 oC, 25oC, 30C, 35oC, 40oC, 45oC) e) i)Variables: The temperatures of the hydrogen peroxide and the yeast. (ii) Controlled Variables: Volume of water in the measuring cylinder: 100.0ml Times: 5 minutes Types of liquid: Water, Hydrogen Peroxide, and Yeast solution Volumes of substances: 1 yeast, 1ml hydrogen peroxide Room temperature: 25 approximately Temperatures of mixture: 20oC, 25oC, 30oC, 35oC, 40oC, 45oC. ...read more.


Evaluation: I was a little surprised at some of the results, and if I were to do this experiment again, I would try to discover what it was that gave these findings. I would also do the experiments for every 5oC Instead of every 10oC. I would also measure other variables, to ensure that there cannot be any more fluke results. I would conduct the experiment more times to get a more accurate average. Although I conducted the experiment as accurately as I could there were many sources of error in the method that I used. Firstly, some help from friends was required to begin the experiment and this lead to a small delay in starting the stop watch. I would have to find a way to be a little more accurate. This would ensure that my results were as accurate and as precise as I could possibly get them. I think that any other anomalous results where mostly due to a longer acclimatization or the fact that I did not allow the Hydrogen Peroxide to acclimatize in a different tube, which I would definitely, do if I repeated the experiment. The evidence that I obtained is sufficient enough to support the conclusions I have come to about the values for the optimum and denaturing temperatures because I conducted my experiment as accurately as I could whit the method I used and did quite a large range and number of repetitions to the results reliable. ...read more.

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