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Investigating the effect temperature has on an enzyme.

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Introduction

Investigating the effect temperature has on an enzyme Introduction The aim of this investigation is to see what effect temperature has on an enzyme. Before I start any investigations, I have a choice of 4 options to choose from. They are: * Temperature * Quantities of renin/milk * PH * Concentration of renin/milk I have decided to choose temperature. I have chosen this because I am able to choose from a different variety of temperatures. I believe that this will enable me to have a vast majority of results to draw conclusions from. Background Knowledge An enzyme is a biological catalyst that is made up from complex proteins. A catalyst is a substance that will speed up the rate of a reaction without using itself up. But if an enzyme does happen to break up, then they build other molecules. An enzyme has a unique shape. This means that only a substrate with the same unique shape will fit into the enzymes active site. This would be called the lock and key theory. An active site is where the substrate fits into the enzyme and only a small area of the enzyme actually comes into contact with the substrate. Enzymes digest food inside the human body and break them down. Enzymes are required in humans for us to survive. ...read more.

Middle

Then we got the stop clock ready and poured the renin into the test tube with the milk in it. I put the test tube back into the water bath and then got another person who was working in my group to press the start button on the stop clock. Once this had been done, we repeated the experiment again and then recorded an average. It was good that we repeated the experiment just in case we found an odd result. The same method was used with the other experiments. Variables In this investigation there is only 1 variable and this is the temperature. This is the only variable in this experiment because this is going to be the only thing in the investigation that we are going to change around. We will be keeping the same volume of renin and milk throughout the investigation and only this will change. After our preliminary testing, we found that the temperatures that the renin would not work at would be anything around 70oC and it would take to long for the renin to work at a temperature too below body temperature (37oC). Therefore we decided to investigate the rate of reaction between the renin enzyme and the milk at the temperatures of 25oC, 30oC, 40oC, 50oC and 60oC. ...read more.

Conclusion

For example, the syringes, they were not very good to use at all. I continuously found it difficult to suck up the renin. I believe that this might be because the syringe was also sucking air at the same time and this might have made it difficult to get the correct amount of renin into the syringe and then therefore into the experiment. I believe that there were a few minor problems with the method of the investigation. One would be the quality of the equipment that we were using. For example, the syringes, they were not very good to use at all. I continuously found it difficult to suck up the renin. Also we should have been able to get the renin into the milk test tube in the water bath without the renin losing the heat that it had. Then again, I would find it rather difficult to come up with a way to solve that problem. If we had to do this investigation again, I would make sure that we had better quality equipment to do the investigation. I would also like to make sure that the milk had not clotted without me being aware of it, so therefore I probably would have to pay a bit more attention to the milk to make sure that I did not miss when it was clotting. 1 ...read more.

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