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Investigation Of Enzymes And Hydrogen Peroxide

1282 words - 6 pages

TaskTo find the effect of temperature on enzymes, using a potato as a catalyst. The source of catalase is in the potato cells.TheoryEnzymes are large proteins that speed up chemical reactions. In their globular structure, a small number of amino acids to form the active site. Enzyme and substrate fail to connect if their shapes do not match exactly. This ensures that the enzyme does not participate in the wrong reaction. When the products have been released, the enzyme is ready to bind with a new substrate.VariablesI shall only be altering the temperature, range from 20°C to 80°C.I will be collecting 5 to 8 readings.The factors I am going to control are: Same length of potato ...view middle of the document...

The water baths range from 35°C to 75°C. There isn't 20°C water bath because it's at room temperature. This distance is taken from the surface of the peroxide to the top of the foam and will be measured using a ruler and will be recorded down in my table of results.5. I will repeat this twice to find a mean for the temperatures. The procedure will be repeated for the following temperatures: 20°C, 35°C, 45°C, 55°C, 65°C and 75°C.Safety Precautions:I will have to be careful when using the Hydrogen Peroxide, as it is a corrosive chemical, so I will attempt to overcome this problem by wearing goggles. I will be using sharp knifes during the experiment so I will have to be cautious about that.Predictions:I predict that the enzyme will become denatured, and therefore will work at a slower rate after at least 40 - 45°C. Enzymes can accelerate the rate of a reaction. All chemical reactions speed up as the temperature is raised. As the temperature increases, more of the reacting molecules have enough kinetic energy to endure the reaction. Since enzymes are catalysts for chemical reactions, enzyme reactions also tend to go faster with increasing temperature. But, if the temperature of an enzyme catalysed reaction continues to rise, it would reach its optimum point. Above this point the structure of the enzyme molecules starts to be disrupted.Many proteins are denatured by temperatures around 40 - 50°C, but some are still active at 70 - 80°C, and a few withstand being boiled. So, my prediction is that the enzyme will become denatured at least 40°C.Table of ResultsTemperature (°C) Height of foam (mm) Average Height (mm)20 1.4 1.8 1.635 1.6 2 1.945 1.8 2.1 1.9555 2.2 2.5 2.3565 2.6 2.8 2.775 1.2 1.6 1.4These results are presented in a graph which can be found next page.InterpretingFrom the graph, I am able to back up my theory that I can see when the enzyme is most active and when it starts to denature. I found that the optimum for a catalase...

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