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Enzyme Reactivity Lab Report

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Introduction

The Activity Of An Enzyme At Different Temperatures Aim: The aim of this experiment was to test the rate of enzyme activity between amylase and starch at different temperatures and to find the ideal temperature for reactions to take place the quickest in. Apparatus: The apparatus used includes: 1. Stop Watch 2. Count-Down Timer 3. Starch 4. Amylase 5. Paper Pad To Record Results 6. Iodine 7. Thermometer 8. Pipette 9. Dropper 10. Beaker 11. Kettle 12. Ice Cubes 13. Water Method: 1. We placed two drops of iodine each onto the 12 depressions of the dimple tray. 2. Using a syringe, we placed 5cm3 of starch solution into one test tube. 3. Using another syringe, we placed 5cm3 of amylase solution into another test tube. 4. We had to half fill a beaker with water at room temperature. We either added some boiling water from the kettle or some ice cubes to get the desired temperature. ...read more.

Middle

Results: The results that my group collected from the experiment are displayed in the table below. Time (Min) 20oC 30oC 40oC 50oC 60oC 0.5 Black Black Blue-Green Brown-Yellow Brown-Yellow 1.0 Black Black Brown-Yellow Brown-Yellow Brown-Yellow 1.5 Black Black Yellow Brown-Yellow Brown-Yellow 2.0 Black Black Yellow Brown-Yellow Brown-Yellow 2.5 Black Black Yellow Brown-Yellow Brown-Yellow 3.0 Black Brown-Yellow Yellow Brown-Yellow Brown-Yellow 3.5 Black Brown-Yellow Yellow Brown-Yellow Brown-Yellow 4.0 Black Brown-Yellow Yellow Brown-Yellow Brown-Yellow 4.5 Black Yellow Yellow Brown-Yellow Brown-Yellow 5.0 Black Yellow Yellow Brown-Yellow Brown-Yellow 5.5 Blue-Green Yellow Yellow Brown-Yellow Brown-Yellow 6.0 Blue-Green Yellow Yellow Brown-Yellow Brown-Yellow The following results have been plotted onto a graph in order to easily understand the speed of enzyme activity at various temperatures. The results that we should have obtained are as follows in the table below. Time (Min) 20oC 30oC 40oC 50oC 60oC 0.5 Black Blue-Green Brown-Yellow Black Black 1.0 Black Blue-Green Yellow Black Black 1.5 Black Brown-Yellow Yellow Black Black 2.0 Black Brown-Yellow Yellow Black Black 2.5 Black Brown-Yellow Yellow Black Black 3.0 ...read more.

Conclusion

The errors faced in our experiment were mainly in the high temperatures of 50oC and 60oC. The results we acquired were completely opposite to the results we should have got. While observing the iodine, the colours showed that the activity seemed to increase slightly rather than stop completely due to the extreme amount of heat. The enzyme strangely did not show any signs of having denatured due to a flaw somewhere in the experiment. We might have been able to have a fairer test and to achieve more accurate results in the experiment if we had left the amylase for a little longer than 5 minutes with the set water temperature. The syringe or pipette we used might have been by mistake used on both the amylase and starch by a group member so the starch would be broken down in to glucose too early and the wrong colours recorded in the results. We should also have continued the test for starch for longer than 6 minutes so the further results can be used (at least 10 minutes). By Harris Rasheed 10E (BB) ?? ?? ?? ?? 1 ...read more.

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