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INVESTIGATING THE EFFECT OF TEMPERATURE ON CATALASE ACTION

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Introduction

INVESTIGATING THE EFFECT OF TEMPERATURE ON CATALASE ACTION AIM I will be investigating how temperature affects the rate at which catalase catalyses hydrogen peroxide. The reaction is: Catalase + Hydrogen peroxide Water + Oxygen PREDICTION I predict that as the temperature increases, the rate of reaction between the (enzyme) catalase and the (substrate) hydrogen peroxide will increase. This is because they will have more kinetic energy, which will make them move faster and collide together with much force. But if temperature rises above 40�C, the rate of reaction will decrease due to the denaturing (alteration) of the protein structure resulting from the breakdown of the weak ionic and hydrogen bond that stabilize the 3 dimensional structure of the protein. The graph shows the rate of an enzyme catalysed reaction. At low temperature at point C, the reaction is taking place very slowly due to molecules moving relatively slowly. At this point, molecules won't often collide with the active site, so binding between substrate and enzyme is very rare. As temperature rises at point B, the enzyme and substrate molecules move faster. Collisions happen more frequently, so that substrate molecules enter the active site more often. Moreover, when they collide, they do so with more energy. This makes it easier for bonds to be broken so that the reaction can occur. ...read more.

Middle

For fair test because it has clear marking point for measuring. Bowl 1 To use as the site of displacement. Thermometer 1 To measure the water bath temperature. To get the right temperature for the investigation. Pipette 1 � 25ml To measure the volume of hydrogen peroxide and yeast. For accurate measurement. Clamp 1 To hold the burette in a horizontal position. PH buffer 15cm� To keep the ph level of the yeast constant. Make the yeast to be not too acidic or too alkaline during the experiment. So as to get the result accurate. Beehive shelf 1 To hold the burette and delivery tube in place VARIABLES VARIABLE WHY DOES IT NEED TO BE CONTROLLED HOW WILL IT BE CONTROLLED Temperature So that effect of different temperatures can be investigated. By using a thermostatic controlled water bath. Volume of yeast So as to keep the same volume of enzyme in the experiment, so as to get an accurate result. This is because if there's more catalase, the reaction will occur faster as more enzyme substrate complex will be formed. Carefully measure out 50cm� of yeast with a pipette. Volume of hydrogen peroxide If more hydrogen peroxide is used, the enzyme will have an increased chance of binding with the substrate therefore increasing the chance of a successful collision. ...read more.

Conclusion

CONTROL Whilst carrying out this experiment, do the followings in order to make the experiment fair: 1. Use the same concentration of yeast and same amount of yeast. 2. Use boiled yeast for standard control by getting the yeast to a point where it gets denatured. Then add the denatured yeast to the hydrogen peroxide. If any gas gets produced, then subtract the volume of gas produced (during the reaction with the denatured yeast) from the result derived when carrying out the real experiment. This is also done so as to be sure that there's nothing else in the yeast producing gas except the enzyme so that the experiment isn't affected. 3. Use the same volume of hydrogen peroxide and concentration. 4. Use the same equipment set up for fair result. 5. Have the same time span for the reaction to take place (3minutes). RESULT TABLE FIRST TEST Temperature of the yeast (�C) Volume of gas produced for up to 3 minutes (cm�) 40 50 60 70 80 SECOND TEST Temperature of the yeast (�C) Volume of gas produced for up to 3 minutes (cm�) 40 50 60 70 80 THIRD TEST Temperature of the yeast (�C) Volume of gas produced for up to 3 minutes (cm�) 40 50 60 70 80 AVERAGE RESULT Temperature of the yeast (�C) Volume of gas produced (cm�) First test Second test Third test Average result 40 50 60 70 80 ?? ?? ?? ?? BIOLOGY PLAN ABI LUGBOSO - 1 - ...read more.

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