Investigating how the temperature can affect the Rate of Reaction.

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Nina Hurhangee

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Biology – Investigating how the temperature can affect the Rate of Reaction

Aim

        To investigate the effect of enzyme concentration on the rate of reaction the enzyme controls, using amylase and starch to illustrate this.

Hypothesis

        I predict that the more concentration of amylase there is added to the solution, means the more number of particles there would be.  This would mean the number of collisions would increase so the time would decrease as the concentration of amylase increases

Equipment used

  • Boiling Tubes X 5 – to conduct experiments in
  • Test Tube rack – to hold up the test tubes
  • Large Syringe – to measure 5cm³ of starch
  • Small Syringe – to measure different amounts of Amylase
  • Pipette – to measure precisely the volume used in each experiment is the same
  • Iodine Solution – used as a test for starch
  • Benedict Solution  - used for reducing sugars (glucose, maltose etc)
  • Amylase -
  • Starch -
  • Spotting Tile
  • Stop Clock

Method

        Firstly, 50cm³ of sodium thiosulphate, measured using a measuring cylinder, is heated or cooled either using a Bunsen Burner or Ice, to reach a certain temperature.  The temperature is then recorded, and the beaker is placed on the piece of paper marked X.  Then 5cm³ of hydrochloric acid, which is measured using a different measuring cylinder, so that the acid does not mix together before the experiment, is then added to the sodium thiosulphate, with constant stirring, and the stop clock begins as soon as the sodium thiosulphate and hydrochloric acid mixes and is timed how long it takes for the X to disappear.  

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When the Temperature is decreased:

 When the Temperature is increased:

Fair Test 

        For each experiment, the stop clock needs to begin as soon as the sodium thiosulphate mixes with the hydrochloric acid, making it a fair and reliable test.  Otherwise if the stop clock is started halfway through the experiment, the results become unreliable and variable.  

        Also, the temperature in each experiment should be recorded precisely, measuring the exact temperature of the sodium thiosulphate just before mixing it with the hydrochloric acid. ...

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