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The Effect of Temperature on the Activity of Amylase

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Introduction

The Effect of Temperature on the Activity of Amylase The table below shows the average time taken for the amylase to denature at the five different temperatures. Temperature of amylase and starch solution (?C) Average time taken for the amylase to denature (minutes) 25 3 30 2 45 1 60 1 75 3 The table below shows the relative rate of reaction by finding the reciprocal of the time taken to reach the achromatic point at different temperatures. Temperature of amylase and starch solution (?C) Relative rate of reaction by finding the reciprocal of the time taken to reach achromatic point to 1dp (1/2) 25 0.3 30 0.5 45 1.0 60 1.0 75 0.3 There are six factors that effect enzyme activity. They are: * Temperature * pH * Substrate concentration * Enzyme concentration * Cofactors * Inhibitors The factor we are changing is temperature. The general rule for enzyme activity is the higher the temperature, the faster the reaction. However, this only works until a certain temperature. This is known as the optimum temperature. As the temperature increases between 25?C and 45?C the rate of reaction increases until the optimum temperature. ...read more.

Middle

On my graph, between points A and B the temperature is increasing and so is the relative rate of reaction. At these points the molecules are colliding extremely fast to break the substrate into its products, maltose. However, after point C, as the temperature is increasing, the relative rate of reaction decreases. After C, the substrate and enzyme no longer fit together, so the reaction cannot be completed. This is why there is no reaction. There are several possible sources of error in this experiment and they can be improved. The amount of iodine that used by each participant. The more iodine that is added to the solution, the darker the iodine would look. So, if one participant put two drops of iodine in the solution and another put four drops of iodine, this would cause an unfair reading. One participant could mistake the dark colour of iodine for the blue/black colour present in starch. A possible solution for this could be to state how many drops of iodine to add to the solution to save confusion. ...read more.

Conclusion

This would cause an unfair reading. I would suggest taking a sample from the test tube while it was still in the water bath preventing any decrease in temperature. People doing room temperature at 25?C. If one participant testing room temperature was doing her experiment next to the window, this could cause a lower temperature than someone how was standing next to the water baths. To make the test fairer, I would make sure that all windows were closed and temperatures were constantly taken from the test tube to make sure it stays at 25?C. If all the criteria above were met, the experiment would be fairer and the result would be more reliable. I believe that the optimum temperature is 52.5?C. To prove if I am right, I could test the enzyme at more precise temperatures between 45?C and 60?C. For example every second degree, 45?C, 47?C, 49?C, and so on. To improve the experiment I could also take the readings more often. For example every 30 or 20 seconds. This would make the experiment more accurate to see when the enzyme reaches achromatic point. ?? ?? ?? ?? Mr. Brown Steph Jones SF02 11/11/2002 ...read more.

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