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To Investigate the affect of temperature on enzyme activity
Aim of Investigation
I am going to be investigating the affect of temperature on an enzyme called amylase, which can be found in saliva. Amylase breaks down a molecule called Glucose.
BackgroundOrder Custom Enzyme activity paper
Enzymes have completely erased colds, flu, heart ailments and cancer from whole cultures of people as well as whole species of animals. Enzymes have cured so-called incurable diseases including herpes and AIDS. Enzyme therapy has performed other miracles in closely scrutinized clinical studies, providing inexpensive treatment for disease. AMLYLASE It is required to digest carbohydrates into smaller units and eventually converting them into even smaller units (monosaccharides) such as glucose.
Glucose, which is also referred to as dextrose, is a moderately sweet sugar found in vegetables and fruit.
Apparatus
The following Apparatus was used
Amylase Solution
Starch Solution
Thermometer
Reaction Mixture
Glass Rod
Iodine Solution
Dimple tray
Teat pipette
Stop clock
Measuring cylinder
Variables
The amounts of starch and amylase are kept the same throughout. We only change the time and temperature at 5 degrees a time. This was done so it could be considered as a well structured test?.
Prediction
I predict that the more I increase the temperature the faster the process will take place. I also predict that eventually when the temperature rises above that of the standard body heat . degrees it will begin to take longer again until a reaction does not take place as the Enzyme will de-nature because of the high temperature.
Method
I plan to stick to this method
At the start of the experiment a drop of iodine will be placed into each of the dimples on the dimple tray.
Some starch solution and amylase Solution will be mixed in test tubes.
The progress of the reaction will be followed by adding a drop of the solution to one of the dimples in the dimple tray. If any starch is present it will produce a black colour with the iodine it is all starch and has been converted to sugar there is no colour change
Results
Temperature of Reaction
Time taken for enzyme to break starch down
10
15
0
5
0
5
40
45
50
55
60
Nothing
17 Mins
11 Mins
Mins
6 Mins
5 Mins
5 Mins
5 Mins
6 Mins
10 Mins
1 Mins
Analysis
I found out that by increasing the temperature Enzyme activity works best at an optimum temperature of . degrees. At lower temperature enzyme activity would either not occur or take up to 0 minutes. This is because
At .enzyme activity occurred after 5 minutes this means enzyme activity works best at the body's temperature.
After we raised the temperature above 40 degrees the reaction time began to take longer again so the enzyme shape would become de-natured. got an A
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