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Investigating the Effect of Temperature on Enzyme Activity

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Investigating the Effect of Temperature on Enzyme Activity. Aim: To investigate the effect of temperature on enzyme activity. Experimental Hypothesis: The higher the temperature, the faster the reaction rate, until an optimum temperature is reached. Null Hypothesis: The temperature will have NO effect on enzyme activity. Apparatus: Shown in Activity Sheet 4.16. Method: 1. Put 10cm3 of Hydrogen Peroxide (H2O2) into a boiling tube and place into a water bath at the desired temperature-15�c for 5 minutes. 2. Whilst the H2O2 is in the water bath, crush 6 peas using a mortar and pestle. 3. After 5 minutes, take out the boiling tube and add the crushed peas and mix well. Place a bung on the tube & collect the gas in a glass syringe. Note the volume of gas collected after 5 minutes. 4. Repeat steps 1-3 2 more times to gain average results. ...read more.


This is because the optimum temperature for enzymes to work at is around 38�c. Temperatures exceeding this will denature the enzyme; therefore the enzyme is unable to function properly, hence a decrease in the rate. The graph shows the points at which the enzyme activity is steadily increasing and when it starts denaturing. The rate increases very fast between 15�c and 25�c, showing that the enzymes are most active at this point. From 35�c onwards, the enzyme activity starts decreasing due to the denaturing of the enzymes, therefore a dip in the curve. The rate falls fastest between 45�c and 55�c because the enzyme is no longer able to function properly. At higher temperatures (20�c - 40�c) the enzymes are able to work faster. More successful collisions take place due to an increase in kinetic energy, this results in an increased reaction rate, however after the ...read more.


2) The way in which the peas were crushed was not controlled either, and this once again was a random error. To control this, a blender could be used to crush the peas, timed for 10 seconds. By doing this, the surface area of peas being exposed to the hydrogen peroxide would stay constant. 3) Gas was also leaking from the bung of the test tube. This was a type of systematic error. To minimise the effect of this, tape the seal around the bung, this secures the bung therefore preventing the gas from leaking. Conclusion: The experiment proved my experimental hypothesis to be correct and disproved/ rejected the null hypothesis. The null hypothesis stated that temperature had no effect on enzyme activity, however the results showed that as the temperature increased, so did the enzyme activity, until an optimum temperature was reached. In conclusion, enzyme activity was affected by temperature. Zoya Khan Biology Investigation- Janet Taylor 18-04-2007 ...read more.

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