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The effect that Temperature has on the rate of a Reaction, in an Enzyme controlled experiment

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The effect that Temperature has on the rate of a Reaction, in an Enzyme controlled experiment Introduction: Many chemical reactions take place within a cell. Catalysts called enzymes control the speeds that these reactions take place. Enzymes are proteins and we say that enzymes are specific. This means that each enzyme catalyses a certain chemical reaction. The enzyme amylase increases the speed at which starch reacts with water to form sugars. Potatoes contain the enzymes catalyze, the breakdown of hydrogen peroxide, water and oxygen. The Collision Theory, is the likelihood of the 2 or more particles hitting each other during the reaction and this can be altered in 4 different ways, the temperature of the solution, the concentration of one of the substances, the size or surface area of the particles and if there is a catalyst involved in the reaction. The faster the collisions happen between the two or more particles the faster that they will react. When the temperature of the particles is increased it makes them move faster and so there will be more chance of them colliding and producing a larger reaction. The Lock and Key theory, The enzyme has a group of atoms called the active site. Part of the substrate molecule fits into the active site so that it can only be used by that active site and not fit into any others. ...read more.


H202 is an irritant so goggles must be worn when transferring the chemical from one spot to another. A potato must be cut to a suitable length using a cork borer and a scalpel. When the scalpel is in use it must be used with a ceramic tile and care must be taken. Method: 1. Collect a test tube and add 2 ml of H2O2 and 2ml of washing up liquid. 2. Collect a large beaker and place ice and water into it until it reaches 05oc degrees. 3. Place one end of the rubber tube into a bung and the other end into a beaker of normal water. 4. Now cut the potato buy creating a cylinder shape and pushing the cork borer through the potato. Now place the potato onto a ceramic tile and measure 1mm of potato, cut it at this point. 5. Drop the piece of potato into the test tube and immediately place the bung into the test tube. 6. Start the stop clock and place the test tube into the ice and water beaker. 7. Monitor the ice and water beaker using a thermometer and adding more ice when at a constant 05oc by adding more ice when needs making sure it. 8. Do the same but place the test tube into a water bath and carry out the experiment at the different temperatures 9. ...read more.


experiment. The reason for this is probably the fact that the enzymes work at their peak at this temperature because they are used to it and have evolved to it. My hypothesis is supported by the results in one way but not for the reason I have given. I stated that temperature will effect the rate of the reaction but because of the collision theory but this was not that case because the enzymes worked best at a lower temperature than higher ones. The only problem with the experiment was that one of the test tubes was broken. I don't know if this happened during experiment or was broken to begin with but I suspect it happened during the experiment because it happened while conducting the higher temperature experiment at 70 oc degrees. I feel that the method was fine and that could not be improved. I think the experiment could be improved by increasing the accuracy of the different solutions when I placed them into the test tube. I used syringes to place the washing up liquid and H2O2 into the test tube. It worked fine with the H202 but the washing up liquid was too viscous and so it was difficult to be accurate when transferring it from the beaker to the test tube. To improve the experiment even more I would check all the equipment thoroughly before starting it. Overall I found that the experiment went well and only a few areas of it could be improved. ?? ?? ?? ?? ...read more.

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