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Experiment to find out how temperature affects enzyme reactions

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Experiment to find out how temperature affects enzyme reactions I am planning to perform an experiment to find out how and if temperature affects the rate of which enzyme reacts. The enzyme I will be using will be amylase. Amylase is an enzyme that breaks down starch so we will test at what temperature the amylase will break down the starch at the quickest time, therefore looking for the enzymes' optimum temperature, at a temperature lower than the unknown optimum the amylase will work slower meaning more time taken to break down slower, how ever if heated too much, unlike in other reaction were heat usually speeds up reactions, but in an enzyme it will become less effective once the optimum temperature is passed until it stops working at which we can say the enzyme has become denatured. Prediction Based on my knowledge I believe that the enzymes will breakdown the starch quicker and quicker as the temperature is increased until the optimum temperature is passed, at which it will slow down then not work at all as the enzyme would have became denatured. ...read more.


In this experiment you should wear goggles to protect you eyes and you should not allow the water bath to boil over as is dangerous as this could cause burns. Course of action * Collect apparatus * Heat 200cm3 of water to the first temperature, or use a water bath. The water has to be at the constant temperature or this could alter your results. * Measure 5cm3 of starch using burette or measuring cylinder. * Put the starch in a boiling tube * Measure out 5cm3 of amylase and add to separate boiling tube * Place both boiling tubes in the water bath for 1 minute * While waiting place a drop of iodine to each spot on the spotting tile * As soon as a minute is up mix the amylase with the starch in one of the boiling tubes then place back in the water bath. * Take a sample using a glass rod by dipping it in the mixture then into a spot with a drop of iodine. ...read more.


This supports my hypothesis that enzyme activity will peak at a point (optimum temperature) then decrease, although the temperature range that I showed didn't seem to be hot enough for the enzyme to become denatured. Since the optimum temperature of this enzyme was around 500C I can say that this isn't an enzyme in the human body as the human enzymes would have an optimum temperature of around 370C because that is the temperature the human body stays. There for the enzyme I test wouldn't be effective in the human body. If I was to do the experiment again I would try to use a more accurate way of keeping the water at the exact temperature as this could be a factor that could cause anomalies. I believe that my results turned out very well, I don't believe my results were out to much and they seemed to co-incite with the rest of the classes results which I used some for retests. ?? ?? ?? ?? GCSE Biology coursework David Donnelly ...read more.

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