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The Effect of Temperature on Enzymatic Activity. Aim To investigate enzyme activity of yeast on glucose at different temperatures

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Introduction

Effect of Temperature on enzyme activity Aim To investigate enzyme activity of yeast on glucose at different temperatures Hypothesis As the temperature increases, enzyme activity will also increase. At lower temperatures enzyme activity will be less than when the temperature is higher. Also if temperature is increased too much, enzymatic activity will fall. This is because the molecules in glucose will move faster and the enzymes will be have increased activity because of increased movement. Also since all enzymes have an optimum temperature at which enzymatic activity is the highest, increasing the temperature will move enzyme closer to optimum temperature. But if temperature is increased too much, enzyme will start to denature (loss of three-dimensional structure) and thus the enzymatic activity will fall again Key Variables Independent: Temperature Dependent: Enzymatic activity (number of bubbles) Controlled: Amount of water that the solution is submerged in Time Concentration of glucose Materials � � 100mL beakers x5 (label from A-E) ...read more.

Middle

and record the number of bubbles produced in 10,15 and 20 minutes 8. 8. Set up a hotplate at 30�C 9. 9. Fill Beaker C with 80 mL of water and place on hotplate 10.Fill 3cm3 of glucose solution into the syringe and then in the same syringe insert 2 cm3 of the yeast solution 11.Place the syringe into Beaker C and record the number of bubbles produced in 10,15 and 20 minutes 12.Repeat steps 9-11 for 40�C and 50�C in Beaker D and E Data Raw Data Time 10�C 20* C 30*C 40*C 50*C 10 3 7 15 36 18 15 4 9 20 42 18 20 6 11 24 45 20 Processed Data Time (minutes) Temperature 10�C 20* C 30*C 40*C 50*C 10 3 7 15 36 18 15 4 9 20 42 18 20 6 11 24 45 20 Data Analysis From the data above it can be seen that the hypothesis was correct because the enzymatic activity did increase until the optimum temperature of 40�C was reached and started to fall after that point. ...read more.

Conclusion

Evaluation Limitations Evaluations The intervals between our temperatures was 10 degrees which is relatively inaccurate whereas we could have used a smaller gap between temperatures to gain more accuracy Next time, I would use 2 degree gaps between my temperatures so I would have a more specific set of data and a smoother curve for the data. The method in which we measured the enzymatic activity was very inaccurate as a result of human error because we manually counted the bubbles as we saw it. This was a very crude and inaccurate way of measuring because there were points were many bubbles came out at once so it was hard to count them all and there were many small ones attached to big ones so a few bubbles might have been counted twice or not counted at all. Since there is not many ways in which this error can be improved, we could use another factor to measure enzymatic activity such as the pH level. ...read more.

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***
A sound report on the effect of various temperatures on the action of enzymes.

The hypothesis was sound but the introduction would have benefited from some more scientific theory on the yeast and glucose and why the CO2 is being produced.

The method is good. The reader is able to repeat the experiment which is a measure of an acceptable method. The procedure could be improved in the parts that I have commented on.

The data would have benefited from repeats so that averages could be calculated.
A good conclusion and evaluation.

Marked by teacher Jon Borrell 22/05/2013

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