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To see what factors affect the speed of a Catalase controlled reaction

Extracts from this document...

Introduction

Introduction to Enzymes Enzymes are biological catalysts that speed up rate reactions inside living thing organisms. Enzymes break down big molecules into smaller molecules; starch protein and fats are big molecules that cannot pass through call walls into the blood system, so enzymes break them down into smaller molecules to allow them to pass through cell walls. Enzymes can also build up thing like muscle. The higher the concentration the quicker the reaction will work fro example if there was only one enzyme to break down a substance it would take longer than if there was a hundred. Enzymes are made from protean, that's why it is important to eat foods like meats and fish. You know if something is an enzyme because they usually end in 'ASE', for example Protease that breaks down protein into Amino Acids. Each type of enzymes is unique they can only break down one type of substance fro example Protease can only break down protean they cannot break down anything else like starch or fat. Enzymes have denature point this is when it get too hot they die and if it gets too cold enzymes slow down or stop working unlit it gets to the right temperature for them to function properly, enzymes in the human body work best at 37OC. ...read more.

Middle

I predict that between 30 and 400C enzymes will work the most efficiently. Here is an example what I think what will happen in form of a graph. This graph show that enzymes work at their best at 300C to 400C and as the temperature increase enzymes start to denature, and when the denature they denature rapidly. This is what enzyme normally do. This is what happens when enzymes denature Apparatus 21 test tubes will be needed as each experiment will be done 3 time with 7 different temperatures, this is to get the experiment as accurate as possible. Test tube rack is needed to hold the test tubes. Stopwatch is needed to accurate time each test for 2 minutes. 10cm3 H2O2 is needed to cover the 2 cm piece of potato piece; 10cm3 of H2O2 will be measured by using a measuring cylinder. Labels will be used for labelling each test tube to avoid any mistaking. MM ruler will be used to accurately measure the height of the froth. Water baths will be used to accurately get the right temperature. A thermometer will be used to measure the temperature do the hydrogen peroxide. Potatoes will be used; it is not too reactive as shown in the preliminary experiment. ...read more.

Conclusion

In this case I was not using the correct temperature that I wanted, this could have led to some anomalous results. Ideally I should have brought the temperature of the hydrogen peroxide up to the needed temperature before adding to the potato. My results are in line with those I predicted. Graphs indicate rise in temperature up a point leads to an increase in oxygen production. This is in line with kinetic theory. However it is very clear that after a certain temperature is reached the enzyme actually virtually stops. This supports my theory of lock and key fit. However optimum activity of enzyme is at about 40�C this is as we expected. But at 50�C the enzyme is still not totally denatured according to my results. This is a higher temperature than I would expect. Possible not allowing solutions to reach temperatures selected has led to an inaccuracy. It may be that in fact that many temperatures of solutions were higher than we stated. Overall, due to reliable repeats and in general predictions being confirmed I feel my results are reliable enough to make a conclusion. The things I would improve would be to increase the range of temperatures used. In this way it may be clearer at the temperature which denaturing took place. ?? ?? ?? ?? Jessel Parmar 11A ...read more.

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