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internal assessment enzyme

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Introduction

NAME : ZUBAIR ABDUR RAHIM BIN AHMAD CLASS : M08L TITLE : ENZYME ACTIVITY RESEARCH QUESTION What is the effect on different temperature on the rate of reaction of amylase enzyme? INTRODUCTION Enzymes are biological catalyses; most of them are protein. A catalyst speeds up the rate of reaction of a chemical reaction without itself being changed at the end of the reaction. A few properties of protein are - enzymes are extremely efficient, extremely specific, can be denatured by heat (temperature) and are affected by pH. HYPOTHESIS As the temperature of the starch and amylase increase, the rate of the enzyme reaction is getting higher. However, when the solution reaches beyond the optimum temperature which is high, the rate of enzyme reaction is getting lower and eventually stopped due to the denaturation of the enzymes. VARIABLES Independent : Temperature of the water bath by varying the temperature for each experiment from 5�C, 20�C, 26�C, 50�C, 70�C and 100�C. ...read more.

Middle

�0.5 Time taken for the starch to completely hydrolyse , s � 0.1 min First reading Second reading Control experiment 5.0 42 44 ? 20.0 36 34 ? 26.0 20 18 ? 50.0 26 22 ? 70.0 38 34 ? 100.0 ? ? ? Table 1 : the time taken for starch to hydrolyse completely Table 1 : time taken for starch to be hydrolysed completely in different temperature DATA PROCESSING The average reading from 2 sets of experiment is taken using the formula Temperature, �C �0.5�C Average time taken, t �0.1 minutes 5.0 43 20.0 35 26.0 19 50.0 24 70.0 36 100.0 Control experiment Table 2 : the average reading for the time taken to completely hydrolyse starch The rate of enzymatic reaction of amylase enzyme can be calculated using the formula : where `t' is the time taken for starch to completely hydrolyse. Uncertainties of rate of reaction, ?R = � R Where, t = time taken for iodine to change its colour from dark blue to brown ?t = uncertainties of t ...read more.

Conclusion

The hypothesis is accepted as the temperature of starch and amylase enzyme increase the rate of reaction will be increased until the optimun temperature and the rate of reaction decreased when the temperature of mixture of amylase enzyme and starch is above the optimum temperature. WEAKNESSES SOLUTION The temperature of water bath is not accurate because the temperature is very unstable as it is only maintained manually. We have to use the electronic water bath in order to maintain the temperature required for the experiment. The iodine solution is oxidised when the solution is put into the white tile too early and this affect the colour of mixture of starch and iodine. The iodine must be put into the white tile only when we want to test the presence of starch in the mixture of amylase enzyme and starch. Some of the starch solution are deposited at the bottom of the test tubes during the experiment and this situation cause the reaction not to react completely Stir the solutions in the test tubes well by using the glass rod. ...read more.

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