the rate of reaction of the enzyme Pancreozymin

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Samera Bi         CM2        77098

The effect of temperature on the rate of reaction of the enzyme Pancreozymin

Table of results:

Key:

 = the anomalous results

Trends and patterns:

The general trend of the graph shows that as the temperature increases the rate at which the milk protein is hydrolysed increases to when it reaches 40oc then starts to decrease. At 35oc the mean transmission is 20.3% this increases to 49.00 at 40oc, but at 45oc the mean transmission decreases to 24.3% and further decreases to 13 when the temperature increases to 50oc.

Conclusion:

As the temperature increases the rate of reaction of the enzyme Pancreozymin increases, but above 40ºC the rate of reaction begins to decrease so this indicates that at his point, the shape of Pancreozymin’s active site is altered, causing the enzyme to denature. Therefore, based on this graph, we can say that the optimum temperature for the enzyme Pancreozymin is 40ºC as it has to highest rate of reaction at 49.0%.

Discussion:

Enzymes are biological catalysts and speed up chemical reactions by reducing the activation energy required to break the bonds in the reactants in order to form the new products.

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All enzymes are globular proteins, each with a specific three- dimensional tertiary structure that determines its function. Enzymes are usually specific to the substance- or substrate- they work with and so the shape of the enzyme’s active site- where the substrate binds - has to be complementary to the shape of the substrate.

In the case of this reaction, the enzyme (Pancreozymin) is catalysing the breakdown of the substrate (Caseinogen)

Whether it is ...

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