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Investigate How Temperature Affects Enzymes

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Data Time taken until cross is visible/ seconds Temperature/ �C Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Trial 6 Trial 7 Trial 8 Trial 9 Trial 10 6 76 77 75 91 70 90 73 97 65 97 19 48 46 54 55 49 45 41 46 47 45 32 41 31 30 30 29 34 27 26 24 34 42 15 20 25 21 18 26 20 18 16 13 52 25 30 24 28 25 24 27 23 22 25 61 202 194 210 165 139 154 123 154 138 142 This colour indicate the results from the experiment I carried out, as you can see they follow the general pattern and contain no anomalies This colour shows an outlier, this is because it does not fit in with the other results at 32�C; however it still follows the general pattern therefore I will not eliminate it from the others Temperature/ �C Mean of results Rate/ seconds-1 6 79 0.012 19 48 0.021 32 31 0.032 42 19 0.053 52 25 0.040 61 161 0.006 Above is a table showing the average of the results; I calculated this by using the following formula: total all the results, and divide them by 10. Rate of reaction per seconds was calculated using: seconds-1/ or 1 � seconds. ...read more.


When the temperature is at this level particles have more energy and so more collisions, (resulting in reactions) will be made between the trypsin and the proteins in the milk, meaning that the reaction occurs at a faster rate. This is true according to the collision theory which states that the more heat energy particles have the faster a reaction will be undergone. Scientific Theory Trypsin is a biological catalyst, (a substance that speed up a reaction without being used up or changing the reaction in any way), known as an enzyme that is found in the human body. Trypsin is a protease enzyme, which means that it digests the proteins in food that is consumed. However humans, (as animals themselves) are constructed largely of proteins. This means that unless stopped trypsin produced in the pancreas would digest the proteins that make up the body itself and indeed all of the body's enzymes as well as the proteins digested in the digestive system. This is why trypsin is not produced in its active form. Trypsin breaks down proteins by separating the long chains of amino acids that form the proteins into smaller ones. This occurs when a Trypsin enzyme comes into contact with a protein. It is believed by scientists that the enzymes function by fitting onto substrates, (because of a specific shape an electric change they bear) ...read more.


Due to the protein test not working another system was employed whereby the transparency of the solution was gauged by observation. This meant that there was a larger error margin as to the definition of when the experiment had finished. Though this affected the accuracy of the results recorded I believe that the conclusions drawn were still accurate, as there was a large time difference between the results from the different temperatures that could not be mistaken even if the results were only accurate to the nearest 10 or 20 seconds. I believe that my results show no anomalies, as the results shown on my graphs show simple trends with no obvious exceptions. Due to this continuity of results, (drawn from my graphs), I believe that my findings are accurate enough to base my conclusions upon. I believe that the investigation could be further explored by experiments being performed at 10 degrees Celsius temperatures intervals ranging between 0-80 degrees Celsius. This would help to verify trend in the results and would show to a greater degree of accuracy the exact temperatures at which the reactions cease to occur. The results would show more accurately how steep the curve from the optimum temperature past the point of denaturisation to the point where the reaction doesn't occur is. This would show more accurately the temperature at which the reaction stops occurring. Equally the point at which the trypsin is dormant, and does not react at could be ascertained to a higher degree of accuracy. ...read more.

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