When a chemical reaction occurs, there can be two possible out comes. One an exergonic (exothermic) reaction where heat is given out, or two an endergonic (endothermic) reaction when heat is taken in. In most reactions, it is likely to be to an exothermic reaction rather than an endothermic reaction. In living cells it is important to remember that in order for a chemical reaction to take place you have to input some source of energy. This is referred to as the activation energy (Æ).
As enzymes are proteins, they are sensitive to change in their environment. Changes in temperature and PH will cause changes in the shape of an enzyme molecule and therefore affect the activity. If the concentration of the enzyme or substrate were changed it would also affect the rate of an enzyme catalysed reaction. Inhibitors also affect the activity of an enzyme. An inhibitor is a substrate that reduces the activity of an enzyme. They work by interfering with the active site directly or indirectly. There are several types of inhibitors.
If we were to look at the effect of temperature in depth, we would see that temperature has a major impact on an enzyme’s activity. If the temperature is to rise, it will increase the kinetic energy of the enzyme and substrate molecules. If this happens there would be more collision between the active site and substrate, therefore increasing the rate of chemical reaction. Even though it speeds up the rate of reaction, the increase in temperature would also change the shape/stability of an enzyme molecule. If you want a catalyst to react at its optimum, you must ensure that the shape of the active site has not changed; otherwise the substrate would not be able to join the active site. The optimum temperature for most enzymes is around 37°C. If the temperature exceeds 37°C, it rapidly loses its shape, this is known as ‘denatured’. The term ‘denatured’ is used when the active site can no longer combine with the substrate, so if the enzyme has only been exposed to high temperature for a short amount of time it will cause less damage than if it were exposed for a longer period of time.
The enzyme that I will be using is trypsin, and the suspension that will be used is casein. Please note that for every 1°C rise in temperature, the rate of reaction will double.
Aims and Hypothesis
The aim of this experiment is to investigate the effect of temperature on the activity of trypsin, using a suspension of casein as the substrate. The water bath will be set five different temperatures; 20°C, 25°C, 30°C, 35°C and 40°C.
As I know from basic understanding of enzymes that the changes in clarity of casein will take place, I would then have to hypothesize;
- The closer to the optimum temperature I test, the quicker the rate of reaction.
- The further away I test from the optimum temperature the longer the rate of reaction.
Materials needed
The materials that will be needed to carry out this experiment are:
- Casein suspension (4%).
- Trypsin Solution (0.5%).
- Distilled water (2L).
- Test tubes and rack.
- Graduated pipette (5cm³).
- Water baths (set at 20°C, 25°C, 30°C, 35°C and 40°C).
- Black card.
- Stop watch.
Method
The method used to perform this experiment was done in seven steps as follows.
- Set up water baths at 20°C, 25°C, 30°C, 35°C and 40°C.
- Pipette 5cm³ of casein suspension into one test tube and 5cm³ of trypsin solutions into another tube.
- Stand both tubes in the water bath and leave for several minutes to reach the temperature of the water bath.
- Setup control tube containing 5cm³ of casein suspension and 5cm³of distilled water and place that in the water bath.
- Mix the enzyme and substrate together and sit the test tube back in the water bath, making sure to start the stop watch immediately to record the time.
- Observe the contents of the tube carefully, making sure to check against the black card. Once the suspension has become see through, make sure to record the time taken. When the suspension has become clear, it means that trypsin has catalysed the casein suspension.
- Repeat the first six steps mentioned above making sure that it’s tested out on a range of temperatures between 20°C and 40°C. Do each individual test three times, therefore ensuring satisfactory results.
Please make a note that at all times, all individual experiments were preformed out moderately.
Discussion
After looking at the results table, which also can be seen below, I can conclude that my hypothesis (please refer to page two) was correct. As shown on the table, when the test was preformed at 20°C the rate of Mg produced was 0.61 Mg/Sec, as the test gets closer to the optimum temperature, the rate starts to increase dramatically. For most enzymes the optimum level is around 37°C. When I started testing at 30°C the rate shot up to 0.85 Mg/Sec, an increase of 0.24 Mg/sec. By 35°C the results had 0.85 Mg/Sec to 1.72 Mg/Sec, once again another major increase of 0.85 Mg/Sec. The results listed below prove that the theory of kinetic energy is correct. As the theory stated, as temperature rises, there will be more kinetic energy, thus for this experiment more trypsin was catalysed. As well as proving that kinetic theory correct, my investigation also proved the theory of denaturisation (At temperatures above this optimum the enzyme rapidly loses its activity and becomes progressively denatured: NAS Molecules and Cells) to be accurate. When the investigation was carried out at 40°C, the results had not followed the previous pattern which showed an increase in the rate of Mg/Sec produced, but in-fact it was the total opposite. The amount catalysed fell from a peak of 1.72 Mg/Sec, steeply to 0.55 Mg/Sec. This must signify denaturisation of an enzyme’s active site.
The steep collapse can also be seen on the graph(s) on page(s) 5 or 6. To be sure that my results were plotted accurately, I made a second graph on the computer to be certain of the accuracy.
This is a biological significance due to the fact it shows us how trypsin would act in an uncontrolled test, whether it was at room temperature or 40°C. This also helps us to understand at what temperature trypsin is best made use of. From the table above we can analyses the data and safely say that at 35°C we could make good use of trypsin, rather that at 20°C or 40°C.
Evaluation
If I were to do this test again, I would make sure that I place the thermometer in the test tube when it is laying in the water bath, instead of placing the thermometer in the water bath directly, so I could measure correctly if the test tube had reached the right temperature. Next time I would also test a bigger variety of temperatures. For example 20°C to about 50°C, so I do not limit myself to a small range. Another factor that could be considered could be testing it at ever °C, for example 1°C, 2°C, 3°C, 4°C etc. Also testing each test for more than two minutes would again ensure that accurate results were obtained.