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To investigate the relationship between temperature and rate of oxygen produced when a potato I placed in a solution of hydrochloric peroxide.

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Introduction

Enzyme Investigation Aim To investigate the relationship between temperature and rate of oxygen produced when a potato I placed in a solution of hydrochloric peroxide. Potato =source of enzyme catalyst =plan to keep the same amount of potato. Research Enzymes such as Catalase are protein molecules, which are found in living cells. They are used to speed up specific reaction within the cell. They are all very specific as each enzyme just performs one particular reaction. An enzyme is a biological catalyst; they attack food, breaking it down until it's manageable to digest. You can find enzymes in food and biological creatures, we for instance have enzymes in air our spit made by the spit glands contain enzymes; also there are enzymes in our stomach, If there weren't we would find digestion very painful. They work better and faster in our own body temperature 37 oc. In temperatures like bellow 0 degrease centigrade or near it enzymes work very slowly, and eventually stop working all together. It's the same with temperatures that are to high, if the body temperature is to high then the enzymes will slow down to a point were they stop. ...read more.

Middle

Then start the reaction. The oxygen will travel through the tube and into the measuring cylinder, this will then replace the water with oxygen, thus we will take readings every 30 seconds or count the bubbles. Both these methods work well and accurately, to a curtain extent. Results I carried out the experiment above and I obtained these results. Analysis The pattern on my graph shows and proves to me that enzymes work at there full potential at normal body temperature (37oc ). There are 3 readings that that skip the preferred readings they are at 25oc the water lost dropped when it should have kept rising, this is more likely to be human error rather than equipment malfunction. Also at 55oc the water lost increases rather than following the best fit line going decreasing, this is imposable because enzymes will eventually stop working all together if the temperature is to high. From my results I found out that human error such as, there is a slight delay between placing the cork stopper in the end of the test tube. This will slightly affect all the results for each individual experiment but as I carried out all the steps in the same way, it should not make any negotiable difference to the overall result. ...read more.

Conclusion

I think my test was fair, even though they weren't 100%. I don't think it would have affected my results. How ever If I had a chance to do the experiment again I would follow the plan in allot more detail Conclusion I conclude that enzymes have to work in a changing environment, not only in temperature but in size, maybe the size of the biological creature or the plant. These all change as we grow to be older. Also they must be able to work over and under normal body temperature, to be successful. They need to adapt to there surroundings to enable them to work at there best. I am happy with my experiment because it proves to me that I can proceed with a decent experiment that will give me the results I need. Also I think that amylase would be affected by the ph level because they are protein. Because amylase is neutral (ph7) if the ph level were to increase (either more acid or alkali) the rate of reaction would be affected as well. Because we did the experiment over time we used different equipment every time which could have affecter the results dramatically. So all in all my experiment was a success. ...read more.

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