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An investigation to see how much Oxygen is produced in the reaction between Hydrogen Peroxide and catalase.

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Introduction

An investigation to see how much Oxygen is produced in the reaction between Hydrogen Peroxide and catalase. Introduction In this experiment, I will find out what main factors affect the production of oxygen, in the reaction between hydrogen Peroxide and catalase. My hypothesis is that the higher the temperature of the hydrogen peroxide the more oxygen will be produced. However, this will be limited as enzymes denature at approximately 45�C and at approximately 60�C the reaction ceases altogether. Apparatus * Potato * Scalpel * Tile * Cork borer * Hydrogen peroxide * Conical flask / tube bung * Margarine tub * Measuring cylinder * Pipettes * Water * Bunsen burner/ tripod and gauze * Thermometer * Electronic top pan balance * Beaker * Ruler Planning and Preliminary work In order to make my test a fair test I kept the mass and surface area of the potato constant at 10g and the surface area at 1 cm diameter and 6 cm length. The volume of the sample will be 47mm�. The potato sample will be cut into cylinders without any skin to make sure enough of the potato is in contact with the hydrogen peroxide. I also kept the concentration of the hydrogen peroxide constant at 2 molar. The amount of hydrogen peroxide was kept constant. ...read more.

Middle

1cm d 6 cm l, 47mm� 50 2 40 53 10 10 g, 1cm d 6 cm l, 47mm� 50 2 45 60 Time (mins) Potato Mass/Surface Area, volume (g, mm�) Amount Of Peroxide (ml) Peroxide Molarity (molar) Temp Of Peroxide (�C) Amount Of Oxygen (cm�) 10 10 g, 1cm d 6cm l, 47mm� 50 2 20 32 10 10 g, 1 cm d 6 cm l, 47mm� 50 2 25 35 10 10 g, 1 cm d 6 cm l, 47mm� 50 2 30 43 10 10 g, 1 cm d 6 cm l, 47mm� 50 2 35 47 10 10 g, 1cm d 6 cm l, 47mm� 50 2 40 51 10 10 g, 1cm d 6 cm l, 47mm� 50 2 45 58 Time (mins) Potato Mass/Surface Area, volume (g, mm�) Amount Of Peroxide (ml) Peroxide Molarity (molar) Temp Of Peroxide (�C) Amount Of Oxygen (cm�) 10 10 g, 1cm d 6cm l, 47mm� 50 2 20 33 10 10 g, 1 cm d 6 cm l, 47mm� 50 2 25 36 10 10 g, 1 cm d 6 cm l, 47mm� 50 2 30 42 10 10 g, 1 cm d 6 cm l, 47mm� 50 2 35 48 10 10 g, 1cm d 6 cm l, 47mm� 50 2 40 54 10 10 g, 1cm d 6 cm l, 47mm� 50 2 45 59 Time (mins) ...read more.

Conclusion

This is to ensure that the temperature is the only variable that affects the production of oxygen. Up to 40�C the amount of oxygen increases smoothly, a ten-degree rise in temperature being accompanied by an approximate doubling in the amount of oxygen produced. Above this temperature the amount of oxygen begins to fall off, and at about 60�C the reaction ceases altogether. This is because proteins and therefore enzymes, at high temperatures are denatured. With the apparatus available the accuracy of my method was high, however the errors that could have been made are pip-petting errors as the pipettes are not accurate to the hundredth of a millimetre. Also human error could have affected the method in terms of the making of hydrogen peroxide and the quality of the hydrogen peroxide. Also the variation of temperature with the surroundings, as the temperature fluctuates and could not be kept constant. Also the experiments and all the repeats could have been done on the same day and at the same time but this was not possible as the apparatus and time was limited. another way in which I could have improved the method was keeping the pH level constant. Every enzyme has its own range of pH in which it functions most efficiently. Most intracellular enzymes function best at or around neutral. Excessive acidity or alkalinity renders them inactive. ?? ?? ?? ?? Muhsin Rehman Biology Investigation Page 1 of 3 ...read more.

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