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The Effect of Temperature On Enzymes.

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The effect of Temperature on enzymes. Aim The aim of this investigation is to see how temperature affects the rate of Amylase breaking down a starch solution into glucose. Background Information. Enzymes exist in all living things. They are composed of polymers of amino acids and are produced in living cells. Each cell contains several hundred enzymes, which catalyse a vast number of chemical reactions. Enzymes are known as Biological Catalysts as they dramatically increase the rate at which reactions occur within living organisms, without being 'used up' or effecting the reaction in any other way. Enzymes can break things down using the Lock and Key mechanism. The reaction of amylase breaking down starch, replicas the break down of starchy foods in the digestive system. Starch has to be broken down to glucose as starch molecules are too large to fit through the semi-permeable gut wall. Therefore amylase is the saliva breaks down the molecules using the lock and Key mechanism. Another factors that could affect enzyme reactivity are pH. Prediction- with scientific Reasoning. ...read more.


* 0 c, 10 c, 20 c, 30 c, 40 c, 60 c, 80 c. Diagram Fair Test I have chosen to repeat the experiment 3 times because it therefore allows me to calculate an average time. This will ensure that there are no abnormal results and it will increase accuracy. I have decided to start the temperature at 10 c and end at 80 c since it will allow me to see the predicted increase and decrease of the enzyme activity. It should also be accurate enough for me to predict an optimum operating temperature. All other variables will be kept constant. Safety * Safety goggles must be worn at all times. * Hair should be tide back * All bags etc should be under benches. Results Temp ( c) Time (s) Average Time (s) 1 2 3 0 1698 1800 1560 1686 15 1380 1218 1440 1346 20 900 858 840 866 35 720 600 738 686 40 618 792 780 730 60 2100 1938 1800 1946 80 NC NC NC NC NC = No Change Conclusion From my graphs, I can see that as the temperature of the mixture increases, the time taken for the amylase to digest the starch decreases. ...read more.


I believed this because most chemical reactions happen faster when the temperature is higher. At higher temperatures molecules move around faster, which makes it easier for them to react together. This is true for enzymes up to about 40 c. However at 40 c the enzyme begins to be damaged, so the reaction slows down. By 80 c the enzyme is completely denatured. My results support most of the prediction since as the temperature increases the rate of reaction increases until a point is reached and then the rate of reaction decreases. Evaluation I believe that the experiment was designed well but there were a few problems. It was difficult to keep the temperature constant in the water bath using the Bunsen burner, to improve this an electronic water bath could be used. The experiments took quite a long time and so I conducted all three experiments for each temperature at the same time to save time. Additional work, which could be carried out, is to repeat the experiment using, a wider range of temperatures and a range of different starch solution concentrations or using different enzymes such as protease with a protein. ...read more.

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