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The factors that affect the rate of an enzyme, catalysed reaction.

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William Pearson To investigate the factors that affect the rate of an enzyme, catalysed reaction. Aim: We have been set the task of investigating factors that affect the rate of an enzyme, catalysed reaction. Background Knowledge The enzyme we are going to use is amylase. This is the first enzyme that food meets as it enters the body, it is found in the mouth. It breaks down starch, found in most carbohydrates, into glucose, a sugary substance. This is the main reaction that takes place during chemical digestion. It is necessary as the larger insoluble molecules need to be broken down into smaller soluble molecules. These are then small enough to pass through the small intestine wall into the blood stream and be carried around the body. Enzymes have 5 important properties: 1. They are always proteins, this is another reason why we have proteins in our diet. 2. They are specific in their action, this means each enzyme is specific to one job. ...read more.


Plan I am going to conduct the experiments in as controlled environment as I can. I am going to change the temperature in my experiment and the lowest temperature will be 20 C and the highest will be 70 C. To make the experiments fair I must make sure I take the samples at the same time for each experiment. I will also use the same volume of each substance each time, I will use 1cm of amylase and 2cm of starch. To get a good set of results I am going to test the substance every 10 seconds. At this time I will use a pipette to take a sample and drop it into iodine solution, while the reaction takes place the solution will turn blue/black and when it has fully reacted it will stay colourless, this is because all the starch has been turned into glucose and the iodine only reacts with starch. ...read more.


Evaluation The way I have conducted this experiment is to the best of my ability and the standard of the equipment I used. As I look back I can think of many floors in the way we carried the experiment out. 1. The water baths were not accurate to the correct temperature so could have affected the result. 2. We had to use our own judgement to decipher the colour of the solution. 3. The intervals between each sample were too far apart to get accurate results. 4. We were only able to carry out the experiment once for each temperature; if we did it 3 or more times it can eliminate anomalous results. 5. In some circumstances the amylase and starch had been mixed accidentally contaminating the sample making the reaction start as they were warmed up. This could make the results unreliable. If I was to carry out the experiment again I would use a higher standard of equipment and use a different method of carrying out the experiments to give a more accurate and reliable set of results. ...read more.

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