# How does changing the temperature of green beans affect the activity of the peroxidase enzyme as measured by the volume of oxygen gas produced in 120 seconds?

by lizzielunn817gmailcom (student)

Biology Internal Assessment

DCP and CE

“The effect of temperature on the activity of the enzyme peroxidase”

2014

Aim:
To investigate how changing the temperature of the enzyme peroxidase (using green beans as a source) affects its rate of activity with hydrogen peroxide, as measured by the volume of oxygen gas produced.

Research Question:
How does changing the temperature of green beans affect the activity of the peroxidase enzyme as measured by the volume of oxygen gas produced in 120 seconds?

Raw Results Table showing how changing the temperature of green beans affects the activity of the peroxidase enzyme as measured by the volume of oxygen gas produced in 120 seconds.

Observations

• For 3, 13, 30 and 60 degrees the beans produced a froth
• At 80 degrees no froth was produced
• Some of the conical flasks were shaken
• The beans were cut up unevenly
• Some of the beans stuck to the sides of the flask
• Froth was already being produced before the bung was placed on top
• Some beans were left in the water bath for longer than others
• Different people were timing

Processed Data Table 1 showing how changing the temperature of green beans affects the rate of activity of the peroxidase enzyme as measured by the rate of oxygen gas produced in 120 seconds.

Processed Data table 2 showing how changing the temperature of green beans affects the rate of activity of the peroxidase enzyme as measured by the mean rate of oxygen gas produced in 120 seconds and the standard deviation from the mean.

Calculations

Example:

From -

Graph showing how changing the temperature of green beans affects the rate of activity of the peroxidase enzyme as measured by the mean rate of oxygen gas produced in 120 seconds and the standard deviation from the mean.

Comment on the graph:

From 3 degrees to 30 degrees the activity increased rapidly, with the rate increasing from 0.098 to 0.35 mL s-1 however past this temperature the enzyme began to decrease to a minimum of 0.017 mL s-1. The error bars for my data are reasonably consistent, however the size of the error bar appears to increases as the rate value increases, from a minimum size of ±0.016 at our second lowest rate of 0.098 mL s-1  which was recorded at 3 degrees to a maximum of ±0.035 at our highest rate of 0.35 mL s-1  recorded at 30 degrees. The curve of best fit is reasonably accurate and it passes through all of the error bars. This indicates that the trend indicated by the line is accurate.

Conclusion:

In my experiment I investigated how changing the temperature of the enzyme peroxidase (using green beans as a source) affects its rate of activity with hydrogen peroxide, as measured by the volume of oxygen gas produced.

Our results show that changing the temperature of green beans does affect the activity of the peroxidase enzyme. From 3 degrees to 30 degrees the activity (as indicated by oxygen production) increased rapidly, with the rate increasing from 0.098 to 0.35 mL s-1 however past this temperature the enzyme began to decrease to a minimum of 0.017 mL ...