Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
LAB REPORT ON HOW TEMPERATURE AFFECTS ENZYMATIC ACTIVITY
the effect of temperature on enzyme activity
effect of temperature on the rate of enzyme activity
Don’t take our word for it - see why 10 million students trust us with their essay needs.
The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed. The shape of the molecules is changing and so the enzyme molecules can no longer fit into the gaps in the substrate that they need to and therefore the enzymes have de – natured and can no longer function as they are supposed to and cannot do their job correctly. Changing the temperature: Five different temperatures could be investigated. Water baths were used to maintain a constant temperature. Water baths were set up at 40 degrees, 60 degrees and 80 degrees (Celsius). Room temperature investigations were also carried out (20 degrees). Using a Bunsen burner, tripod and beaker of water 100 degrees could also be tested and 0 degrees was tested by using ice. (I didn’t investigate the 80 degrees temperature). Fair test: Below is a list of things that were kept the same throughout the investigation: Volumes of lipase and milk (by using syringes); volumes of phenolphthalein and sodium carbonate (using pipettes); (best volumes from the preliminary work were used). Each temperature was repeated three times to get a good average. The milk and lipase were equilibrated to the right temperatures before the lipase was added to the milk. Equipment list: Test tubes were used to hold the milk, the lipase and the milk and lipase solutions. Test tube racks were used to hold the test tubes
The results of this experiment showed a specific pattern. As the temperature increased, the absorbance recorded by the spectrophotometer increased indicating that the activity of peroxidase enzyme has increased.At 4C the absorbance was low indicating a low peroxidase activity or reaction rate. At 23C the absorbance increased indicating an increase in peroxidase activity. At 32C the absorbance reached its maximum indicating that peroxidase activity reached its highest value and so 32 C could be considered as the optimum temperature of peroxidase enzyme. Yet as the temperature increased up to 60C, the absorbance decreased greatly indicating that peroxidase activity has decreased. This happened because at low temperature such as 4 C the kinetic energy of both enzyme and substrate molecules was low so they moved very slowly, collided less frequently and formed less enzyme-substrate complexes and so little or no products. Yet, at 23 C, as the temperature increased, enzyme and substrate molecules
For example, incubating the samples at different temperatures would create more data points to establish an optimal temperature. From the results in the experiment in this study, it is known as temperature increases, enzymatic activity increase, and vise versa. However, what can not be observed is at what point does the increase in temperature begin to denature the enzyme, above 60°C. Furthermore, assays can be preformed to determine optimal pH, as well. From Dutta’s, and his partners, experiment it shows that there is a range where the Heliodiaptomus viduus’s lactase shows the most activity, which is between 5.0 and 6.0
Animal metabolism consists of the utilization of nutrients absorbed from the digestive tract and their catabolism as fuel for energy or their conversion into substances of the body. Metabolism is a continuous process because the molecules and even most cells of the body have brief lifetimes and are constantly replaced, while tissue as a whole maintains its characteristic structure. This constant rebuilding process without a net change in the amount of a cell constituent is known as dynamic equilibrium (Grolier1996). In the combustion of food, oxygen is used and carbon dioxide is given off. The rate of oxygen consumption indicates the energy expenditure of an organism, or its metabolic rate (Grolier1996).
The Effect of Temperature on the Rate of Respiration in Yeast There are two types of respiration in yeast: Aerobic: [IMAGE] Anaerobic: Glucose [IMAGE] Carbon dioxide + ethanol + energy Respiration is controlled by enzymes, which are proteins which speed up one or more biological reactions. Within any cell many chemical reactions are going on at any one time. Yeast has many different types of enzymes that speed up respiration. Prediction I predict that as temperature increases, the rate will also increase, until a certain optimum temperature, after which, the rate will decrease until the rate is zero as respiration has stopped completely. Reason
There is an optimum temperature that enzymes have for maximum productivity and its rate of reaction. This temperature is usually not that far away from the temperature of the body or room temperature. But, when the temperature is substantially reduced, like being in the ice bucket for ten minutes, this usually reduces the productivity of the enzymes. Similar to the experiment, it takes more time for the same amount of work when the temperature is severely decreased. So, an increase in temperature increases the reaction rate of enzymes. But, there is also an upper limit to the factor of temperature. After a certain temperature, the extreme heat can be harmful for the enzymes and can cause denaturation, as bonds in the enzymes can break and can change the shape of the enzyme. So, extreme low and high temperatures has a decreasing effect on the activity and reaction rate of
However, the decrease varied depending on the temperature. The lowest temperature, 4 degrees Celsius, experienced a very low decrease of amylose percentage. Temperature at 22 degrees Celsius and 37 degrees Celsius, both had a drastic decrease in amylose percentage. While the highest temperature, 70 degrees Celsius, experienced an increase of amylose percentage. In conclusion, as the temperature increases the percentage of amylose decreases; however, if the temperature gets too high the percentage of amylose will begin to increase. The percentage of amylose increases at high temperatures because there is less enzyme activity at high temperatures. However, when the temperature is lower, more enzyme activity will be present, which results in the decrease of amylose percentage. This is why there is a decrease of amylose percentage in 4, 22, and 37 degrees Celsius. In this experiment the optimal temperature is 37 degrees Celsius, this is because this is the average human body temperature. Therefore, amylase works better at temperatures it is familiar
I am going to look at the effect of temperature on the rate of a
Investigating The Effect of Temperature on the Structure of an Enzyme Introduction: For my GCSE Biology assessment I will be investigating the enzyme amylase with the substrate starch. This reaction, which I am going to investigate, is called the protein test for starch. Aim: My intention for this observation is to examine how the enzyme catalyses are affected by changes in temperature. Safety Precautions: In this investigation I am going to make sure that everything is as safe as possible and prevent any accidents from occurring.
The Effects of Temperature on the Action of Enzymes Aim: To see how changing the temperature affects the action of the enzyme. ------------------------------------------------------------------ MY HYPOTHESIS: I think that as the temperature increase the quicker the reaction will become ------------------------------------------------------------------- Outline of method You add ice to 150cm³ of cold water in a beaker to bring its temperature down to 10cº. Then a fixed volume of hydrogen peroxide is added to a pre-weighed piece of liver contained in a test tube. Then the maximum height reached by the foam produce was tabulated.
...remain the same at 4ºC and 25ºC. The final result of this experiment was that glucose was more present in environments of higher temperatures. Our hypothesis and predictions were wrong because lower temperatures do not break down the enzymes because they become denatured. The enzyme activity decreases once the temperature decreases, as well. Enzyme activity increases when there is a rise in temperature, which is why lactose is broken down in much higher temperatures, resulting in a high presence of glucose.
Introduction: Respiration, commonly known as the inhalation, exhaling or breathing, has a little known definition. This is the definition that involves the cellular level of eukaryotic cells. Cellular respiration may best be described by the following equation: C6h1206+602-6CO2+6H20+36ATP. ATP is the energy needed for a cell to function as part of cellular respiration. ATP is needed to power the cell processes.
2. A test tube was then filled with 35ml of yeast and placed in the
The mixture for that table’s flask was 15 mL Sucrose, 10 mL of RO water and 10 mL of Yeast, which the flask was then placed in an incubator at 37 degrees Celsius. In my hypothesis for comparison #4 the measurements would go up again with every 15 min. intervals because of the high tempeture and also be higher that then Controlled Table’s measurements. Hypothesis was right for the first part but was wrong for the second part of the comparison, the measurements did increase in the table’s personal flask but the measurements did not get higher than the Controlled Table’s measurements, see chart below. In conclusion, I feel that the substitution of glucose for sucrose made the enzymes work just as hard as the Controlled Table’s flask but just not as much because sucrose was too strong for the enzymes to
An Investigation into the Effect of Lipase Concentration on the Hydrolysis Of Fats Using the data loggers a recording of the pH was taken every 5 seconds and for each experiment the data loggers produced graphs of the change in pH. From each of these graphs a gradient was calculated which showed the rate of pH change per second. Firstly I calculated the gradients by choosing the steepest section of the graph and dividing the change in pH of this section by the time. However this method proved to be quite inaccurate giving very varied results, for example in these results the average rate of reaction for the 4% lipase solution (-0.457 pH/min) was lower than the 3% lipase solution (-0.471 pH/min). Also the rates in the 2% lipase solution ranged from -0.01 pH/min to -0.95 pH/min showing little reliability in the results. This was partly as I was only guessing which the steepest part of the graph was.
Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.