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Investigating the Effect of Temperature in Catalyse Activity.

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Introduction

Aim In this experiment I will attempt to investigate the factors that effect the rate of reaction of the enzyme catalyst. Catalyse is an enzyme found in food such as potato and liver. It is used for removing Hydrogen Peroxide from the cells. Catalyse speeds up the decomposition of Hydrogen Peroxide into water and oxygen. It is able to speed up the decomposition of Hydrogen Peroxide because of the shape of the Hydrogen Peroxide molecule. This type of reaction where a molecule is broken down into smaller pieces is called an anabolic reaction. Catalyse 2H2O2 2H2O + O2 Enzymes are proteins that act as catalysts. They are made in cells. A catalyst is something that speeds up a reaction, but does not get used up in the reaction. One can usually be used many times. An example of this is shown in the following diagram: Prediction and Scientific Knowledge I predict, that if I have a higher enzyme concentration, then this will cause a higher rate of catalyse activity, because there will be more active places for a reaction to take place, which will cause more chemical reactions because of successful collisions because of the active site of the enzyme and substrate. ...read more.

Middle

produced. To insure that the temperatures were at their exact point and to make sire the we stable, we used water baths, which heat the water to the exact temperature and keep the temperature constant, as to make the test a fair one. As with all experiments, we had to be aware of safety, for a number of reasons: We were using a knife to cut up the potatoes, which, when being used wrongly could lead to injury. H2O2 is a corrosive substance, so we had to be careful that we did not come in direct physical contact with it (i.e. spill it on our skin) and finally, We were using a water of high temperature (50 and 60) so had to be careful not to burn ourselves. Table of Results Temperature (?C) Test 1 (O2 produced in cm�) Test 2 (O2 produced in cm�) Test 3 (O2 produced in cm�) Average (cm�) 20.0 (room temp) 1.20 0.80 0.90 0.96 30.0 1.40 1.80 2.00 1.73 40.0 2.40 2.60 3.10 2.70 50.0 1.80 2.00 1.50 1.76 60.0 0.07 0.09 0.10 0.086 Summary of Results You can see from the results, the reaction rate slowly increases as it goes from 20 to 40 and at 50 it has begun to denature, but by 60 the enzymes have completely denatured and the reaction is very small. ...read more.

Conclusion

The quality of the data we obtained was if not perfect, close to correct as it approximately fitted with our theoretical predictions that after 40 the enzymes would begin to denature and by 60 they would be completely ineffective in the reaction. With most experiments like this one, there are always going to be certain factors that either aren't carried out properly or are not going to work quite as they should in a classroom atmosphere, as it is far different from a scientific lab, but I feel that the experiment was suitable and we received good, accurate results. Improvements There are a few improvements that could be made to improve the fairness and accuracy of the experiment. For example: Use either a more accurate water bath, or other device that can heat to a certain temperature and keep that temperature at a constant level. And Use a more accurate instrument (rather than a knife and ruler) to cut out the potatoes to insure they are all of exactly the same length and surface area, to keep the test fair. Another thing I would have done is use a pureed potato instead of using a potato cylinder like I did. This is because it would give more active sites for a reaction to take place. Roy Vivasi ...read more.

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