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.
I predict that as the temperature increases, the speed of the reaction will increase. When a particular temperature is reached I believe the rate of reaction will dramatically decrease. I believe this because most chemical reaction happens faster when the temperature is higher. At higher temperatures molecules mover around faster, which makes it easier for them to react together. At 40 c the enzyme begins to be damaged, so the reaction slows down. By 60 c the enzyme is completely denatured.
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.
I predict that as the temperature increases, the speed of the reaction will increase. When a particular temperature is reached I believe the rate of reaction will dramatically decrease. I believe this because most chemical reaction happens faster when the temperature is higher. At higher temperatures molecules mover around faster, which makes it easier for them to react together. At 40 c the enzyme begins to be damaged, so the reaction slows down. By 60 c the enzyme is completely denatured.
