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Effects of Temperature on Enzymes

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Introduction

Effect of temperature on enzymes DESIGN Aspect 1 - Defining the problem Investigate the effect of temperature on enzymes, by calculating the amount of gas produced in the reaction at different temperatures. Variables * Independent variable: temperature * Dependant variable: amount of gas produced * Variables not changed: amount of potato, pH, volume of H2O2, same time, type of potato and preparation of specimen. Aspect 2 - Controlling variables 1. Collect necessary equipment and materials. 2. Set up apparatus for the experiment as shown. 3. Weigh 2g of minced potato using a scale up 1/100 of a gram. 4. Put the potato in the conical flask and add 5cm3 of buffer solution at 70�C. Swirl gently to mix. Temperature must be stable while reaction is taking place. 5. Replace the bung in the flask, ensuring that it is at right seal. 6. Fill the burette with water and introduce into it the tube that comes from the flask bung. ...read more.

Middle

50�C 33.5cm3 29.5cm3 24.8cm3 23 cm3 21.8cm3 20.4cm3 60�C 35 cm3 16.5cm3 15.9cm3 15.9cm3 15.9cm3 15.9cm3 70�C 55 cm3 47.7cm3 42.3cm3 39.7cm3 39.7cm3 39.7cm3 Aspect 2 - Processing raw data Temperature 30s 60s 90s 120s 150s 30�C 1.9 cm3 4 cm3 6.1 cm3 8.5 cm3 10.7cm3 40�C 1.5 cm3 2.9 cm3 4.2 cm3 7.6 cm3 10 cm3 50�C 4 cm3 8.7 cm3 10.5cm3 11.7cm3 13.1cm3 60�C 18.5cm3 18.9cm3 18.9cm3 18.9cm3 18.9cm3 70�C 7.3 cm3 12.7cm3 15.3cm3 15.3cm3 15.3cm3 Aspect 3 - Presenting processed data Rate of reaction CONCLUSION AND EVALUATION Aspect 1 - Concluding I can conclude that the temperature affects the enzymatic activity as expected. If the temperature it is too high, the enzymes cannot work properly, however if their environment is not warm enough, their rate of reaction is lower. In this experiment, the ideal temperature at which the enzymes work the best is around 60�C, as it is shown, were the highest point in the Rate of reaction graph is at 60�C. ...read more.

Conclusion

The results however, are very good in general it was a good practical. Aspect 3 - Improving investigation There are some aspects of the experiment that could be improved to get more accurately results and to avoid anomalies such as: * Be more accurate with preparation of specimen, with the starting mass and size of it, use a machine to cute and grate it more accurately. * Making sure the scale is exact. * Potato affected by oxidation. It was not used immediately so a good improvement would be to prepare specimen and use it immediately. * Use a wider range of temperatures such as 30oC, 35 o, 40 o, 45 o, 50 o, 55 o, 60 o, 65 o, 70oC to see closer how enzymes are working. * Repeat the experiment two or three times to get more reliable results. * Make sure that temperature is always steady while reaction is happening. * Try the same experiment but with a different specimen, using carrots, apples or something else instead of potatoes. ?? ?? ?? ?? Alejandra Cossio Mart�nez 1 ...read more.

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