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How does the Rate of a Reaction involving Amylase differ as the Temperature changes?

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How does the Rate of a Reaction involving Amylase differ as the Temperature changes? Planning: Our aim is to observe what effect varying the temperature will have on the rate of a reaction involving an enzyme. I predict that as the temperature increases, from 5oC, the rate of a reaction will increase till it reaches the optimum rate of reaction. After this the rate of reaction will decrease. This is due to the structural format of the enzyme. An enzyme is a globular protein structure which has a very specific primary structure and because of that can fold up into a very specific shape, if shape or amino acid is missing or replaced by another in primary structure the enzyme cannot function. As the temperature increases the enzyme will have more energy so will be able to collide more often with a substrate and bind. This will increase until optimum temperature which is around 37OC - 40oC. After it has reached this temperature the heat energy causes the molecules to vibrate because of the kinetic energy from the heat, this will cause bonds to break particularly hydrogen bonds which are not the strongest bonds made. This will therefore change the globular protein shape, and so the active site, therefore no substrate will fit into the site and the enzyme is no longer useful and is called denatured. ...read more.


We also all agreed on using our own saliva to see what effect the temperature would have on them. So I added my saliva to a different test tube and diluted it with distilled water. I also had another test tube filled with 5cm2 of starch. I left the starch and amylase in the water bath for 2 minutes then added them together and started the reaction. I then recorded if starch was present of not at every min. I started off taking readings every 30 seconds but saw that this was not necessary as the starch did not disappear quickly. I recorded all my results for my own personal amylase and the laboratory provided amylase in a results table. Apparatus: * Test tubes * Test tube rack * Beaker * Tripod * gauze * bunson burner * amylase * starch * potassium iodide * fire proof tile * dimple tray * thermometer Risk assessment: The risks involved in this experiment was mainly the fact that care should be taken e.g. lab coats and goggles, when using a bunson burner to avoid burning, and when using enzymes as a person could be allergic to them and this could cause an outbreak. ...read more.


was inaccurate * The temperature was difficult to control, because we used a bunson burner and cold water to change and keep temperature the same throughout the experiment. * The volumes of liquid where also difficult to control. There was no time to accurately measure what volume you took out each min to test with the iodine for starch. The volume of iodine also varied. * When we equilibrated, we did not know if the two solutions were accurately equilibrated so one solution could have been warmer than another, this could also have affected the results and rate of reaction. From the above you can see that our results were of a tentative nature because even though we tried to be as accurate as possible by controlling all the other variables, the things listed above still made our experiment very inaccurate. However due to the circumstances our results were the most accurate results we could have achieved. If I was to do this experiment again I would think about control or overcoming more of the problems listed above. I would also have my range of temperatures especially at the high temperatures more closely together i.e. between 55oC and 58oC there is a large "jump" between the times, I would like record another temperature between those two, perhaps 56oC or 57oC. ...read more.

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