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The Effect of Enzyme Activity

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Introduction

The Effect of Enzyme Activity An enzyme is an organic molecule which acts as a catalytic agent to speed up or facilitate biochemical reactions. Enzymes are very specific. They work by using a 'lock and key' system. The active site, of the enzyme, acts like a lock and the substrate acts like the key. The substrate in this experiment is milk. When the 'lock and key' fit together, the substrate breaks down and forms an enzyme-substrate complex. The time in which this takes is milli-seconds. The 'Lock and Key' System Trypsin us one of the three principal digestive proteases, the other two being pepsin and chymotrypsin. Trypsin is an endopeptidase, it cuts proteins in the middle of the chain. Proteins are made up of various amino acids which have different properties and make up a chain. Trypsin digests proteins at specific points. It requires the remains prior to the cut site to be positively charged. ...read more.

Middle

Input Variable The detection of the optimum temperature will be found when we record the shortest time taken for the enzyme to turn the milk's colour from white to transparent, so, we will be changing the temperature to find the optimum temperature. Apparatus To conduct this experiment we will use: * a kettle * a stop clock * a beaker * a measuring cylinder * 2 pipettes * a test tube * a thermometer Fair Test To keep this experiment fair and accurate we will need to do the following things: * repeat the same temperature's experiment at least twice * when repeating the temperature make sure it is exactly the same temperature Diagram Preliminary Experiment * Take 5ml of trypsin and 5ml of milk. * Partially fill the beaker with water at 37?C. * Place both the enzyme and the substrate together in a test tube. ...read more.

Conclusion

* Be careful when using the kettle. * Tuck in ties. * Stay standing. * Tie long hair back Results Test (secs) Temperature 1 2 3 4 5 6 Average 0?C 1200+ 1200+ 1200+ 25?C 465 430 381 473 437 35?C 150 130 160 165 136 148 50?C 206 224 270 347 205 345 266 100?C 1200+ 1200+ 1200+ Graph Conclusion The two graphs show that the activity of enzymes are the best at 37?C. This is because, as I said in my prediction, the enzymes are de-natured in areas that are too cold or too hot. Our body's average temperature is always 37?C. It is a bell graph and so it has a trend to say that the more extreme of the hot or coldness the slower of the enzyme activity. I expected these results as I had predicted them, and there had been scientific proof before that shows that this trend will normally always turn out. These results fit in with the theory and are very clear results. There are no odd results which is an extremely good thing. ...read more.

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