• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Affect of temperature on enzyme peroxidase

Extracts from this document...

Introduction

The Effect of Temperature on the Rate of Activity of the Enzyme Peroxidase Purpose The purpose of this experiment is to investigate how the increase and decrease in temperature of enzyme in degree Celsius affect the rate of enzyme activity with the substrate. More specifically, it investigates how the decomposition of 3% hydrogen peroxide, which is the substrate, is affected by the enzyme peroxidase, which is acquired from 10 equal potato slices, by the increase and decrease in temperature of the enzyme peroxidase in degree Celsius, which is controlled by using a water bath. The effect of the changes in temperature in degree Celsius is indicated by the rate of production of oxygen gas from the breakdown of 3% hydrogen peroxide by peroxidase, which is indicated through the use of the manometer and measuring the time in seconds taken for the red water in the rubber tube from the initial mark on the tube to reach a final mark on the tube, hence investigating the effect of changes in temperature on the enzyme activity. Hypothesis If the temperature of the enzyme peroxidase acquired from potato slices is increased in degree Celsius by heating up the potato slices in the water bath, then the enzyme activity, or the decomposition of 3% hydrogen peroxide by peroxidase will also increase, which will be indicated by the increase in the rate of production of the oxygen gas, measured by the manometer, and in particular, the time in seconds for the red water inside the glass tube to reach the marked distance in the glass tube. This is due to the fact as temperature increases, the kinetic energy increases, and more effective collisions of particles occur with the required activation energy and with greater force, ...read more.

Middle

Temperature (�0.5�C) Substrate Enzyme 3% Hydrogen Peroxide Potato slices (Peroxidase) 6.0 (ice) * Gas bubbles evolve slowly * 20.8 � 0.5mm layer of bubbles form on the surface of hydrogen peroxide * Floating in hydrogen peroxide * Colliding with other potato slices * Fizzing slowly 23.0 (Room temperature) * Gas bubbles evolve * 30.0 � 0.5mm layer of bubbles form on the surface of hydrogen peroxide * few slices floating * The rest of the potato slices are in contact with each other at the bottom of the test tube * Fizzing 30.0 * Gas bubbles evolve faster than at room temperature * 20.0 � 0.5mm layer of bubbles form on the surface of hydrogen peroxide * Not floating * Slices sitting at the bottom of the test tube * Fizzing 40.0 * Gas bubbles evolve faster than at room temperature * 20.2� 0.5mm layer of bubbles form immediately on the surface of hydrogen peroxide after potatoes were placed. * Some slices floating * Fizzing Analysis The mean for the time taken for the liquid in the manometer to reach 5 cm above the initial point at two different temperatures can be calculated using the following equation: Let A represent the average time for the liquid in the manometer to reach 5 cm above the initial point at 6.0�C. Let B represent the average time for the liquid in the manometer to reach 5cm above the initial point at 23�C. A = 96.5s B = 23.1s The standard deviation for the time taken for the liquid in the manometer to reach 5 cm above the initial point at two different temperatures can be calculated using the following equation: Let A represent the data for the average time taken for the liquid in the manometer to reach 5 cm above the initial point at 6.0�C. ...read more.

Conclusion

This caused the time taken for the liquid in the manometer tubing to reach 5cm above the initial point to continuously increase as time taken between each trial (the time taken to put on the tube clamp back on the rubber tube) led to decrease and escaping of the oxygen gas produced. This is evident in Table 1, where the time values measured at 6�C, for example, increased from trial 1 to 5. Due to the fact that the times taken between trials meant the escaping or decrease in the production of oxygen gas, the varying time taken between trials at four different temperatures led to greater increase in the time values in certain trials, and inconsistency in the time values in some trials. This caused the collection of inaccurate data since the time values showed inconsistency, and this led to inaccurate average time per temperature also. The continuous decrease in the production of oxygen gas, however, did not significantly affect the outcome of the experiment because by using the t-test, the significance in the first three comparisons in Figure 1 was proven, and conclusions were drawn from the data presented. This error could be improved by restarting the set-up; more specifically, using 10mL of hydrogen peroxide and 8 potato slices for each trial. Although it would take longer time, this will ensure that no oxygen gas will escape and decrease between trials, hence enhancing the collection of more accurate data. 1 Green, John, and Sadru Damji. Chemistry. Victoria: IBID P, 2001. 2 Allot, Andrew. 2007. Biology for the IB Diploma. Toronto: Oxford University Press 3 Shinmen, Yoshifumi Shinmen, Sumio Asami, Norihide Amano, Teruo Amachi, Hajime Yoshizumi, and Eiichi Kosugi. "Peroxidase and a Process of Its Preparation." Patent Storm. 9 Apr. 2008 <http://www.patentstorm.us/patents/4737460-claims.html>. 4 Allot, Andrew. 2007. Biology for the IB Diploma. Toronto: Oxford University Press ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related International Baccalaureate Biology essays

  1. Browning Enzyme

    Using them ensure that all the discs are of the same size. * I do not need much solution and so using a small 10 ml measuring cylinder rather than a large one means a small uncertainty to deal with.

  2. Investigating an enzyme-controlled reaction: catalase and hydrogen peroxide concentration

    At 0, there should be no reaction as there will be no substrate, however, I included it to act as a control. This will show that it is the variable, enzyme concentration that is being measured. I decided to vary the enzyme concentration by varying the number of potato discs.

  1. Isotonic Point of Potatoes

    However, the solution to this is very simple. The changes in the 0.3 M solution are both negative i.e the length decreased. However the changes in the 0.20M and 0.25 M solution were both positive. This means that the isotonic point lies between 0.25M and 0.30M, but closer to 0.25 than 0.30.

  2. Investigating the effect of pH of Hydrogen Peroxide upon the activity of Catalase

    is still a small chance that it could be either slightly higher or lower so this is also acknowledged. Furthermore, for my third set of experiment, I had used a water bath that was heated via a Bunsen burner as there was no available electronic water bath that was set to 30�?

  1. What is the effect of temperature on the digestion of egg-white by the enzyme ...

    These results support my hypothesis of the enzyme being most efficient at 37 degrees and least efficient at 45 degrees. However I did not test the digestion rates for each degree so chances are that the optimal temperature is not 37 degrees but a temperature 35 and 40.

  2. How does cooking affect the amount of vitamin C in lemon juice?

    However, when the lemon juice is cooked for a long period of time, i.e. 1 hour, the concentration of vitamin C will be high. This situation contradicts with the theory explained in the discussion part, and may be due to some limitations of the experiment that will be discussed later on.

  1. Experiment-Effect of Temperature on the Action of Amylase Enzyme

    The mixture was very concentrated which can be seen obviously from their dark colors. Although the wavelength used was 620 nm which is quite high but it not enough to penetrate the molecules of the high concetrated mixture. This, thus, may be responsible for the identical duplicate results in rate

  2. How does changing the percentage of sucrose added to yeast affect the rate of ...

    Use a magnetic stirrer (H3760-S Digital magnetic stirrer[3]) and stir bar set to 200rpm to ensure consistently even stirring. The test tubes had yeast residue left on them between the trials. The test tubes were rinsed between each trial but there was still some yeast residue left in the bottom of the test tube.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work