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I'm aiming to work out the temperature which stops catalysts in the enzymes breaking down substances.

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Biology Coursework: Enzymes Testing temperature on the effectiveness of enzymes Aim: I'm aiming to work out the temperature which stops catalysts in the enzymes breaking down substances. Hypothesis: I predict that temperature will have an effect on the effectiveness of the enzymes. I predict that to higher the temperature, the more likely the enzyme catalysts will stop breaking down the other substances. Background Information: There are two types of enzymes: Catabolic - Breakdown These are organic catalysis Anabolic - Build up that speed up the reaction without being broken down. Other enzymes include the digestive enzymes. There are three main types of digestive enzymes are: Lipase which converts fats into fatty acids and glycerol. Amylase which converts starch/carbohydrates into glucose. Protease which converts proteins into amino acids. There are two tests which you can perform to test for enzymes. ...read more.


Heat a boiling tube with 0.5 cm� of amylase and a boiling tube of 4 cm� of starch solution until it gets to 30�C. Incubate them and keep them at 30�C. After 2 minutes, mix the starch and amylase solution and take the mixed solution and drop 2 drops of it into a spotting tile with 2 drops of iodine (test for starch). 2) Do the same as before but increase the temperature by 10�C (until it reaches 40�C). 3) Repeat the experiment on the 3 other boiling tubes (increasing the temperature by 10�C). 4) Record all of the results. Variations Keep the amount of solution and the number of drops of iodine the same but increase the temperature by 10�C each time. ...read more.


Evaluation My experiment, I thought went quite well except I had to add a few ice cubes when I over-heated the water bath. If you increase the solution's temperature, the reaction rate quickens. I learnt the smaller amount of solution you use, the reaction is much quicker and that the molecules in the solution were expected to collide with each other faster than if you heat up the same solution but with more concentration. I have also learnt that the molecules are more likely to collide with each other if there is a smaller surface area or at a high temperature. If I had a chance to improve my experiment, I would have increased the concentration level for both of the solutions or I could do an experiment to look for the presence of sugar. Gemma Sainsbury ...read more.

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