• 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)

    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 a column 6 Time the time taken for the iodine become light 7 Repeat this procedure for the other temperatures.

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

    Moreover, I had to mix 5 test tubes of 5 ml Hydrogen Peroxide with each of the 5 different pH buffers that I was using measuring 5 ml as well (in my experiment, as mentioned before, I used 5 test tubes in each experiment).

  1. 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

  2. How does the distribution of Plantago maior differ?

    1, near forest 1 4 7 2 7 5 3 9 7 2, lonely plantain in the grass 1 7 10 3, plantains on the grass 1 1 5 2 3 4.5 3 3 8.5 4 3 10.5 5 4 8 6 4 6.5 7 4 5.5 8 4 5.5

  1. 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.

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

    Volume of starch solution 2. Volume of amylase solution 3. Volume of iodine 4. Volume of hydrochloric acid(HCl) -Fix the volume of starch solution used in all temperature at 5 mL ---Fix the volume of amylase solution used in all temperature at 5 mL -Use 5 mL of iodine at

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

    can result in behavioural problems, permanent sleep disruption, decreased brain mass, and an abnormal amount of neuronal cell death. REM sleep seems to be important for development of the brain and occupies the majority of sleep time of infants who spend most of their time sleeping.

  2. Testing the effect of substrate concentration on enzymes

    Add 4cm3 of hydrogen peroxide solution at a concentration of 6% to another boiling tube (also of a volume of 18*150cm3). Use a pipette to measure out the volumes of hydrogen peroxides. It is very important to accurately measure the amounts of Hydrogen Peroxide, catalase and water to ensure a fair test.

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