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

Enzyme activity

Extracts from this document...

Introduction

Amylase Investigation Plan (D) Aim: To investigate how Enzymes (bacterial Amylase) behave under varied temperature conditions during enzyme reaction with a substrate solution of starch. Hypothesis: I predict that the rate of enzyme reaction will increase as the temperature rises but after optimum temperature is reached the reaction will no longer produce maltose because the enzyme's bonds will break and lose its shape causing it to denature. I also predict that when the temperature is high (approximately 40 degrees Celsius), the rate of enzyme reaction is twice as faster than it is when the temperature is low (approximately 5 degrees Celsius) because of its activation energy. The heats in the enzymes surroundings supply it with energy so it becomes activated so that its reactions can start off. At increasing temperature it provides more energy for collisions with the substrate and for reactions to occur at a high rate. But after optimum temperature is reached, the iodine will no longer show any differences that would indicate that there's a lack of starch present and no maltose is indicated through its colour indication. Beyond optimum temperature, the rate of reaction denatures the enzyme because the structure loses its shape and the substrate can't fit into the enzyme. ...read more.

Middle

* Add the bacterial amylase into the solution and start timing immediately * After every 15 seconds a single droplet of the solution should be transferred onto the dimple tray with a pipette * This process should be done consecutively in rows (for every 15 seconds) of the dimple tray until the iodine indicator turns from blue/black to a chocolate brown colour indicating that there is a lack of starch present. * Use three trials for each temperature value. Data collection and processing (DCP): Temperature at which the starch indicator shows the presence of lack of starch average Temperature at 5?C average Temperature at 15?C average Temperature at 25?C average Temperature at 35?C average Temperature at 45?C average Temperature at 55?C average Temperature at 65?C average Temperature at 75?C average Temperature at 80?C time (s) 415 330 235 210 150 130 65 50 15 Average was found finding the total of each three trials and then dividing it by three. Trends and pattern from Graph: The general trend seen from this graph is that when temperature is increased, the rate of bacterial amylase reaction is much faster and works more effective. The substrate and enzyme is more likely to attach to each other as the temperature increases. ...read more.

Conclusion

The results obtained could be tested for 15 seconds per result and this was slightly ineffective because it had not shown the exact time at which the enzyme had been processing with the active site. A more effective procedure would be if the iodine was directly put into the test tube of starch and amylase solution right after the amylase is put into the test tube. The amount of time taken for the reaction to occur can be measured exactly from reaction when the indicator changes color at the given temperature. Improving the investigation To measure the exact amount of time for the reaction to happen in order get more accurate results, a different method would have been more useful like the one indicated above. However, a color indication comparison paper (just like pH scales) for iodine solution would have been more effective in the process of comparing the color after every 15 seconds for the experiment. If I did the experiment again, I would also have used more than 3 trials even though the error bars from the graphical results obtained were close together from the maximum and minimum values. Philip Mannas 11/30/2008 IA: Biology HL --1-- ...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. Marked by a teacher

    The effect of temperature on amylase activity

    4 star(s)

    3 Mix the amylase and iodine solution together and return the test tube to the water bath. Start the stopwatch immediately for 5 min. 4 Use droppers to drop 3 drops of iodine in each column of the spot-plate 5 Use droppers to drop 1 drop of the mixture in

  2. Peer reviewed

    Enzyme Coursework. Investigation to find the effect of substrate concentration on the rate ...

    5 star(s)

    that will be started as soon as the piece of paper enters the solution and stopped as soon as it reaches the surface (after submersion). Control variables: * the size of the pieces of paper The pieces of paper used will be the cuttings from a hole punch - so therefore, each piece will be the same size.

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

    the Hydrogen Peroxide solutions with pH 1 and pH 4, my value for t has a value which is less than my critical value, as is shown above. Therefore, I must actually accept my null hypothesis and conclude that that there is no significant difference between the oxygen levels produced between the two pH levels.

  2. Browning Enzyme

    There is a general correlation between the temperature and the rate of browning: by increasing the temperature of the sucrose solution in which apple discs are placed, the rate of browning will increase until the polyphenol oxidase is inactivated. Therefore, I predict that the test tubes that will be placed

  1. Affect of temperature on enzyme peroxidase

    stop working because heat causes vibrations inside enzymes that break bonds needed to maintain the structure of the enzyme.4 Comparatively, if the temperature of the enzyme peroxidase decreases, then the rate of reaction or, the enzyme activity will decrease, which will also be indicated by the longer time taken for

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

    * Temperature For the most accurate results, the entire experiment should take place under thermostatic conditions because temperature is a factor in the rate of reaction. I did my experiment at room temperature which is controlled by a thermostat. * Surface area The surface area of egg-white sample.

  1. Sleep is a normal part of human life. Investigate the neurobiological basis of normal ...

    and varies with NREM Blood flow to brain Does not change from wakefulness in most regions Increases by 50-200% from NREM, depending on the brain region Respiration Decreases from wakefulness Increases and varies from NREM, but may show brief stoppages (apnea); coughing suppressed Airway resistance Increases from wakefulness Increases and

  2. How does changing the temperature of green beans affect the activity of the peroxidase ...

    Comment on the graph: From 3 degrees to 30 degrees the activity increased rapidly, with the rate increasing from 0.098 to 0.35 mL s-1 however past this temperature the enzyme began to decrease to a minimum of 0.017 mL s-1.

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