Enzymes are affected a great deal by temperature.

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Biology

Introduction:

                In this coursework I am going to investigate the effect of temperature on the activity of amylase (an enzyme.) Enzymes are affected a great deal by temperature.

Background:

                Thousands of chemical reactions take place in our cells. To keep us alive, we need these reactions to happen quickly. Theses chemical reactions are called ‘ENZYMES’. Enzymes make reactions happen at a much faster rate. ‘CATALYSTS’ speed up chemical reactions. Enzymes work on substances called ‘SUBSTRATES’. Reactions take place on a part of the surface of the enzymes called the ‘ACTIVE SITE’.

        

How a breaker-enzymes work?

        

             Substance                              

  Enzyme                    Substrate in                 Enzyme        Products

                           Active site.                                Released.

There are three main types of enzymes; Protease, Lipase and Amylase. They are produced in four separates regions of the digestive system; salivary glands, stomach, pancreas and small intestines. The protease digest proteins, the lipase digest fats and the amylase digest carbohydrates to produce molecules, which can be absorbed. The three enzymes catalyse the breakdown of LARGE INSOLUBLE MOLECULES into SMALL INSOLUBLE MOLECULES, which then diffuse through the walls of the small intestines into the bloodstream.

              Protease

Proteins                  small soluble amino acids

                     Amylase

Carbohydrates                  small soluble sugar

        Lipase        

Fats                   small soluble fatty acids and glycerol.                

                                                                                        Pg 1

Prediction:

                I predict the hotter the solution of the starch and amylase is, the reaction will become faster. But if the solution is at room temperature or below then it will take longer to react. I think this because the hot water will break down the enzymes faster so the hot water will make the enzymes move faster which is kinetic energy. I feel that there will be a successful collision because if I do the experiment clearly then the enzymes will bump into the right place. As the temperature increase the movement of the amylase moves faster. Then when the temperature is too hot the rate of reaction of the amylase moves faster and faster which makes the molecules vibrate, which then makes the amylase break apart, which changes the shape of the enzymes. Once the temperature reaches about 40°C, which is an optimum temperature, the amylase will denature slowly.

Also I predict that there will be a Q10, which means with the temperature increase by 10°C the same will happen to the rate of reaction, it will double. The more temperature the faster the iodine becomes clear and when the starch is mixed with the amylase, the amylase breaks the starch down quickly but if the temperature is too much them there will be low energy and they will not collide because the active site doesn’t fit the starch.  

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 Variable:

        Temperature: You must control the temperature because if you do the investigation twice then you must make it a fair test. Once if the temperature is 2o°C the amylase and starch will move at normal speed but if you do it again and you find the temperature at 22°C not only will it not be a fair test but the starch and amylase molecules will move after, so they will collide more. I will control the temperature by using a ‘Thermostatically control water bath.’  

        

Volume of amylase/starch: You must control the amount of starch and amylase you ...

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