Investigate the effect of temperature change on the rate of hydrolysis of starch catalsed by amylase
Aim: to investigate the effect of temperature change on the rate of hydrolysis of starch catalyzed by amylase
Planning
Hypothesis
I predict that as the temperature increases, the speed of the reaction will increase. After a particular temperature is reached 37oc I believe the rate of reaction will dramatically decrease.
Scientific reasoning of hypothesis
Enzymes are globular in structure, where one or more polypeptide chains twist and fold, which bring about amino acids that form the active site. They are used to speed up reactions in living organisms. Enzymes are specific in their action. Most enzymes get damaged at 40oc because their active site decomposes when this happens the enzyme is said to be 'denatured'. Enzymes can also be inhibited by substrates that fit into the active site but cant be broken down be the enzyme as the enzyme is not designed to break down that specific substrate. These inhibitors can stop that specific enzyme from breaking down the substrates it is designed to break down.
Amylase is an enzyme; it is present in the digestive systems of many animals. Amylase speeds up the breakdown of long chain starch molecules in smaller chains of maltose. Each enzyme has a specific active site, which connects with specific substrates. It is exactly the right size and shape as part of this substrate (in the case of amylase this is starch). When a substrate molecule slots into the active site, the enzyme 'tweaks' the substrate molecule, pulling it out of shape and making it split into product molecules. This is due to the hydrogen bonds that break. In order for enzymes to work they require activation energy which is an input of energy so the molecules can react together. This activation energy can be increased by heat so the higher the temperature the higher the activation energy and therefore the faster the rate of reaction. The higher the activation energy the more rapidly the enzymes and vibrate and move about and therefore the more likely they are to collide and react with each other also they collide with more force breaking more bonds. However as enzymes are living catalysts they do denature and stop working at high temperatures. High temperatures make enzymes inactive. This is because at high temperatures the enzymes vibrate rapidly which causes the weaker hydrogen bonds to lose their shape, As these bonds are partly responsible for binding the molecule together the active site looses its shape and so cannot react with any substrates so is 'denatured. In the case of amylase a human enzyme the optimum temperature is (37o c) any temperature above this leads to a gradual decrease in the rate of the reaction as the enzyme is becoming denatured.
Planning
Hypothesis
I predict that as the temperature increases, the speed of the reaction will increase. After a particular temperature is reached 37oc I believe the rate of reaction will dramatically decrease.
Scientific reasoning of hypothesis
Enzymes are globular in structure, where one or more polypeptide chains twist and fold, which bring about amino acids that form the active site. They are used to speed up reactions in living organisms. Enzymes are specific in their action. Most enzymes get damaged at 40oc because their active site decomposes when this happens the enzyme is said to be 'denatured'. Enzymes can also be inhibited by substrates that fit into the active site but cant be broken down be the enzyme as the enzyme is not designed to break down that specific substrate. These inhibitors can stop that specific enzyme from breaking down the substrates it is designed to break down.
Amylase is an enzyme; it is present in the digestive systems of many animals. Amylase speeds up the breakdown of long chain starch molecules in smaller chains of maltose. Each enzyme has a specific active site, which connects with specific substrates. It is exactly the right size and shape as part of this substrate (in the case of amylase this is starch). When a substrate molecule slots into the active site, the enzyme 'tweaks' the substrate molecule, pulling it out of shape and making it split into product molecules. This is due to the hydrogen bonds that break. In order for enzymes to work they require activation energy which is an input of energy so the molecules can react together. This activation energy can be increased by heat so the higher the temperature the higher the activation energy and therefore the faster the rate of reaction. The higher the activation energy the more rapidly the enzymes and vibrate and move about and therefore the more likely they are to collide and react with each other also they collide with more force breaking more bonds. However as enzymes are living catalysts they do denature and stop working at high temperatures. High temperatures make enzymes inactive. This is because at high temperatures the enzymes vibrate rapidly which causes the weaker hydrogen bonds to lose their shape, As these bonds are partly responsible for binding the molecule together the active site looses its shape and so cannot react with any substrates so is 'denatured. In the case of amylase a human enzyme the optimum temperature is (37o c) any temperature above this leads to a gradual decrease in the rate of the reaction as the enzyme is becoming denatured.
