the Effect of Temperature on an Immobilised Digestive Enzyme
Results
Analysis
Two runs of each glucose percentage were carried out. The level of glucose was measured every 30 seconds, untill no more glucose was produced. Then the mean glucose concentration was worked out to ensure a fair test. To improve this experiment furher more runs could have been made of each temperature and more temperatures could have been included. This would have allowed for anomalous results and would have increased the experiments accuracy considerably.
The ice bath run had a very low activity rate. It climbed up to a certain level and stayed constant all the way through ...
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Analysis
Two runs of each glucose percentage were carried out. The level of glucose was measured every 30 seconds, untill no more glucose was produced. Then the mean glucose concentration was worked out to ensure a fair test. To improve this experiment furher more runs could have been made of each temperature and more temperatures could have been included. This would have allowed for anomalous results and would have increased the experiments accuracy considerably.
The ice bath run had a very low activity rate. It climbed up to a certain level and stayed constant all the way through the experiment. The room temperature run climbed steadily every minute giving the same result for each 30 second interval throughout each minute. This was true for both glucose percentage run. At 30oC either climbed quicly ans settled at 2% or climbed steadily, resting at 1%.The 45oC run jumped to 1% rapidly and atayed at that terminal point. The highest temperature, 60oC, steadily worked it’s way up to a mean average of 1.5%.
Evaluation
A pipette could have been used to measure out the liquids rateher than pouring them into measuring containers and settling for an inaccurate level of measuring. The beads that wer used varied in size and number. To make this area more accurate the beads could have been counted abefore placed into the boiling tubes and any oversized or undersized beads would have been extracted from the experiment.
The same beads were used for each run. This meant that after ecah temperature the full effect of the beads had been lost. In an improved version of the experiment, a new set of beads could have been used for each run. Ideally the experiment could have been done with a varying amount of beads and if possible vary the size of the beads by changing the height at which the solution was dropped and by adujusting the choke of the syringe. This would have to be done by phsically widening the syringe mouth of by using a larger syringe.
Conclusion
From the results the conlusion that the optimum temperature is the room teperature which was approximately 20oC. This conclusion is based on the mean averages and the rate at which the glucose reached it’s optimum level. However 30oC was definitely a close second because it too climbed to the optimum quickly, But the mean average was just below that of the room temperature.