As Biology Enzymes Coursework

Biology: Experiment- The Effect of Temperature on the Enzyme Rennin

1881 WordsApr 20th, 20098 Pages

Aim: The aim of the experiment is to test the effect temperature has on the activity of the enzyme rennin.

Hypothesis: I believe the rate of reaction will speed up as the temperature increases until it reaches about 37oC, which is the body temperature, where it will begin to slow down and stop reacting. I believe this will occur because enzymes have a temperature range at which they work best in and once the temperature goes out of this range the enzyme will stop working.

Introduction:Enzymes are made up of proteins which are produced within living cells and act as catalysts which speed up chemical reactions. They are made up of long chains of amino acids containing carbon, hydrogen, oxygen and nitrogen. Enzymes are structured to be…show more content…

12.Stir then pour 2.5ml of the enzyme mixture into one of the test tubes not allowing any water from the saucepan into the test tube.

13.Start the stopwatch and time how long it takes to clot*.

14.Record time in table.

15.Repeat steps 9 12, changing the temperature to 20oC.

16.Repeat entire experiment one more time (or more if enough time).

*Clot: to test if it has clotted tilt the test tube and if the milk remains in the same shape, it has clotted.

-VariablesoIndependent:The temperature of the milkoDependent:The time taken for the milk to solidifyoControlled:The same amount and type of milk usedThe same amount and concentration of enzyme mixture usedThe same test tube sizeResults:-TableAmount of enzyme mixture (mL)Amount of milk (mL)Temperature (oC)Time for milk to clot (min)Ex: 1 Ex: 2 Average2.551060+60+60+2.552034.2036.0035.12.55303.554.203.882.55402.102.252.182.55505.004.454.73Discussion:The experiment showed that changing the temperature did affect the rate at which the milk solidified. At low temperatures of 10oC and 20oC the milk took the longest to solidify and at 10oC did not even go lumpy after an hour. As the temperature increased the speed at which it reacted got faster until it reached around 40oC where the speed began to drop.

Temperature controls the speed the enzymes work at. Higher temperatures increase the kinetic energy which increases the chance of collision therefore speeding up the rate of

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Ib Biology Enzymes Ia

1414 WordsApr 27th, 20136 Pages

Biology Enzymes IA
Design
Introduction:
Enzymes are globular proteins, they are responsible for most of the chemical activities of a living organism. They act as catalysts, substances that affects the reaction of other substances without being destroyed or altered during the process. They are extremely efficient in the body system of living organisms, one enzyme may catalyse over a thousand chemical reactions every second. But there are certain conditions that need to be fulfilled in order for the enzymes to work. Temperature of the environment must be correct for each enzyme because different enzymes will have different temperature ranges in which they can live. pH levels in the environment must also be correct because if the…show more content…

Repeat this for all of the test tubes. Use the stopwatch to count 10 minutes and observe the amount of bubbles being released from the bubbles. After 10 minutes have passed, record amount of bubbles released in each test tube. Pour the hydrogen peroxide and dump the waste material unto the sink and throw away leaf discs, rinse all the test tubes. Record all observed data. This is the experiment Repeat the experiment but instead of using red apples again, use the different vegetables that has been previously prepared.

Test tube rack
Test tube rack
5×1×1cm potato with 3% hydrogen peroxide
5×1×1cm potato with 3% hydrogen peroxide
Test tube
Test tube
Labeled Diagram:

Data Collection and Processing
Raw Data Table:
Table 1: Amount of bubbles released from each test tube
Processed Data Table:
Table 2: Mean and standard deviation of amount of bubbles released from each test tube Graph:

*Error bars represent the uncertainty of the bubble count of the experiment.
Processed Data:
Sample calculation of mean amount of bubbles produced:
Where:
Ex = Sum of all values n = Number of Values

Where:
Ex = Sum of all values n = Number of Values

Formula:
Mean= ∈ xn Calculation (Potato):
24+19+28+17+315
= 1195
= 23.80
Mean of potato = 23.80

Sample calculation of the standard deviation of amount of bubbles produced:
Where:
E = Sum of
X =

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