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Investigate the effect of temperature on an enzyme controlled reaction.

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Introduction

Aim: to investigate the effect of temperature on an enzyme controlled reaction. Prediction: I predict that if the temperature increased the rate of reaction will also increase because particles will gain kinetic energy and will move much faster. This means that the particles will collide more often resulting in successsful collision. If enzyme is exposed to the temperature which is relatively higher than the optimum temperature, then the enzyme will denature (binding site of the enzyme will change shape) Therefore at 100 degrees the enzyme will malfunction and will not break down the starch solution in this case the iodine indicator will trun dark blue/black sytating that abiously there was starch present because there was no effect on the starch solution by the enzyme. Where as at 40 degrees I predict the stacrh solution will be completely hyrodlysed by the enzyme. And there fore the colour will be very feint or no colour change stating no starch present. Because the enzyme was too effective as it was exposed ot the correct temperature, which would be suitable for it to perform well in. ...read more.

Middle

25� C, 40� C,60� C and 100� C. To each test tube add 5 cm3 of diastase solution. Place each tube in the appropriate water bath for exactly five mintues. The first tube should be kept at room temperature (25� C). 3)At the end of the five-minute peroid remove the tubes from the water baths, and cool them rapidly to room temperature. Now add to each tube 5 cm3 of starch solution and mix with clean glass rod At intervals of one minute test each tube for the presence of starch: with draw one drop of starch-diastasemixute, place ir on a white tile. And add one drop of iodine solution. Use on glass rod for each tube and a separate one for the iodine solution Results: TIME INTERVAL 25� C (room temperature) 40� C 60� C 100� C AFTER 1 MIN Starch present No starch Starch present Starch present 2 MIN Starch present No starch Starch present Starch present 3 MIN Starch present No starch Starch present Starch present 4 MIN Starch present No starch Starch present Starch present 5 MIN Starch present No starch Starch present Starch present Discussion From my ...read more.

Conclusion

required to speed up the interaction between the enzyme and substrate.But, some starch is broken down therefore which meant that in the iodine test starch was present. Evaluation: The experiment worked well overall, I think the experiment could be preformed more effectively and I could get a better accurate results. For example using iodine although iodine is a good indicator of whether or not starch is present, it does not provide us with accurate information about the concentration of starch present. I think its more suitable use a colorimeter. This device provides an indication of how deep a colour is, and could have been used to measure the colour concentration of the samples throughout the experiment. This would have told me how much the enzyme had converted starch or if it didn't at all. I think my results were minor to support this conclusion, but if I had the chance to re experiment and investigate further on the effect of temperature on the breakdown of starch I would take more results focusing on the temperatures between 30 degrees and 50 degress trying to find out the optimum temperature of the diastase enzyme. ...read more.

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