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Effect of Temperature on Enzyme Activity

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Introduction

Biology Coursework: Investigating the Effect of Temperature on Enzyme Activity Aim: The aim of this investigation is to try and find out the effect the temperature has on enzyme activity. I will be using the enzyme trypsin in this experiment to try and find out what happens to the enzymes when we change the temperature. Introduction: Enzymes in the body are a key part in the digestion of food. They break down substances in food so it can be passed into the blood and then passed into the rest of the body for various uses. Enzymes are found in certain places in the alimentary canal including saliva in the mouth, gastric juice in the stomach, etc. For example, the enzyme lipase is produced in the pancreas and is found in the pancreatic juice. It is used for the break down of lipids to fatty acids and glycerol. They are absorbed into the walls of the small intestine and passed into the blood which takes it to the rest of the body and is generally used for a secondary source for energy and mainly insulation. This is why it is stored under the skin as adipose tissue. The break down of substances is done by the lock-and-key model of an enzyme. ...read more.

Middle

I also think that the enzymes will become denatured at around 20 degrees Celsius, because most body temperatures do not fall below that. Control Variables: Before doing the experiment there are a few things we must control to ensure that we are conducting a fair test. The volume of trypsin in the test tubes must be exactly the same; we must use accuracy in his as even a slight change in the volume can change the results. The concentration must also be the same for all the test tubes. The water in the fifth test tube must also be the same volume as the trypsin to make it an even fairer test. The temperatures of the water baths must also be the as accurate as possible, with the water content inside them being the same. This should be the same because different volumes would then take different times to acclimatize or even boil. The PH levels must also be kept at 7 for all the test tubes. To ensure this we are to develop a buffer solution, which will be dissolved inside the trypsin. The buffer solution will control the PH level. Extreme PH's can cause the enzymes to become denatured. ...read more.

Conclusion

When the acclimatization period was five minutes long the reaction took place within minutes. This experiment also showed that Method for Main Experiment The main experiment will be done firstly by adding 5cm3 of trypsin to 4 test tubes. To maintain the PH level at neutral (7), a buffer solution will be dissolved in the trypsin solution. We filled another test tube with water for the control experiment. We got each test tube and placed each one in its own water bath with different temperatures. Firstly we let the test tubes acclimatize for 3 minutes. After three minutes we placed the photographic film inside each test tube and left it. Every 20 twenty seconds we checked the photographic film to see if it had gone clear. If it had gone completely clear we knew that the reaction had taken place. They were unlikely to react after just 20 seconds, therefore we kept checking every 20 seconds for long periods of time. After doing this once, we were able to do this again and this time we changed the acclimatization period to five minutes. By changing it the enzymes had more time to know their environment so they could work better. The results table below show what acclimatisation period was better and the one that should be used for the main experiment. Results ...read more.

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Here's what a teacher thought of this essay

4 star(s)

This is a very good start to a project.
1. The language used is appropriate and the sentences generally flow well.
2. The level of detail is excellent. It has clearly been thought through.
3. The order of the sections is good and the use of a preliminary test before the main project allows for the inclusion of scientific concepts.
4. The introduction should include references to sources of information.
**** (4 stars)

Marked by teacher Luke Smithen 24/04/2013

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