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The effect of temperature on reaction rate
The effect of temperature on rate of reaction
The effect of temperature on reaction rate
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The Effect of Temperature on the Rate of Reaction of Yeast
Aim
My aim is to view the effects of different temperatures on the rate of
respiration of yeast in a glucose solution. I will do this by
measuring the rate of which carbon dioxide is given off (CO2) by the
yeast.
Scientific knowledge
====================
From previous experiments I have learnt several things about yeast and
enzymes. I have learnt that an enzyme is a natural catalyst,
(something that speeds up the experiment without altering the out
come.) Yeast is a fungus that is used in fermentation this is because
it respires anaerobically and aerobically, the anaerobic respiration
is the useful bit in fermentation as it produces ethanol (alcohol).
The sucrose solution that the yeast is put in is needed as energy so
that the enzymes in yeast can respire. The equation is:
[IMAGE]Glucose Carbon dioxide + Ethanol
From a similar experiment with amylase I have seen that a change in
temperature can drastically change the rate at which yeast respires.
This is because of a theory, which is called the "collision theory"
this says that when something is heated then it will move faster thus
there will be more collisions between the substrates and the enzyme
(glucose and the yeast).
The increase in temperature increases the efficiency of the enzymes up
to a point where they are at maximum efficiency this is about 40°C;
this is called the optimum temperature. After this point the enzymes
begin to denatured, this is where they are given so much kinetic
energy what the bonds break and this leads to the active site changing
shape.
This leads onto the lock and key theory that says that the substrate
and the enzyme fit together like a lock and key and when the active
site changes shape they cannot connect and so the reaction doesn't
take place.
http://regentsprep.org[IMAGE]
The pH of the solution would alter the rate of the reaction if it was
changed therefore I must keep it constant, it will not change.
2. A test tube was then filled with 35ml of yeast and placed in the
Input variables In this experiment there are two main factors that can affect the rate of the reaction. These key factors can change the rate of the reaction by either increasing it or decreasing it. These were considered and controlled so that they did not disrupt the success of the experiment. Temperature-
In the pH homeostasis lab, 6 experiments were conducted. The hypotheses were: If base is added to water then the pH will increase; If acid is added to water then the pH will decrease; If base is added to homogenate, then the pH will increase; If acid is added to homogenate, then the pH will decrease; If acid or base is added to buffer, then the pH will remain the same. After the experiments were conducted, the graphs were somewhat similar to the hypotheses.
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 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
15ml of Buffer Solution at pH 8.4 produced the amount of oxygen required in 0.44cm³ per second. On the other hand, 15ml of Buffer Solution at pH 4.4 produced this amount of oxygen in 1.45cm³ per second. We can clearly see that when the Buffer Solution's pH concentration is increased, this has the same effect on the speed of the reaction, which is the effect of pH on the
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
the acid was at 14 C the magnesium took 141 seconds to react and 27 C
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
The Effect of Temperature on the Activity of the Enzyme Catalase Introduction: The catalase is added to hydrogen peroxide (H²0²), a vigorous reaction occurs and oxygen gas is evolved. This experiment investigates the effect of temperature on the rate at which the enzyme works by measuring the amount of oxygen evolved over a period of time. The experiment was carried out varying the temperature and recording the results. It was then repeated but we removed the catalase (potato) and added Lead Nitrate in its place, we again tested this experiment at two different temperatures and recorded the results. Once all the experiments were calculated, comparisons against two other groups were recorded.
Investigating the Rate of Reaction between Amylase and Starch. Plan Aim: To be able to The aim of this investigation is to find out whether the volume of amylase affects the rate of reaction between amylase and starch. Prediction: I predict that the greater the volume of amylase then the faster the rate of reaction between the starch and amylase. I predict this because of the lock and key hypothesis.
or base added is unable to contribute to the pH of the solution because the
will result in an increase in the speed of the rate of reaction it has
= = pH 1 2 3 Average Rate of Reaction (cm3/s): 0 - 0. 3 0 0 0 0 0.000 5 0 0 0 0
The Effects of Concentration on Reaction Rate with Sodium Thiosulphate ---------------------------------------------------------------------- Planning = == == =