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    Enzyme Activity With Temperature

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    Guille Paz
    1) The document describes an experiment that investigated how temperature affects the reaction rate of the enzyme salivary amylase. Saliva and starch solutions were incubated together at different temperatures and the time taken for iodine color change was recorded. 2) The results showed that reaction time decreased as temperature increased up to 40-50°C, indicating higher enzyme activity. Above 50°C, there was no color change, showing the enzyme was denatured at high temperatures. 3) In conclusion, the experiment supported the hypothesis that enzyme activity increases with temperature until the optimum temperature is exceeded, at which point the enzyme loses its structure and function. Limitations and errors in the experiment are also discussed.

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    Enzyme Activity With Temperature

    Uploaded by

    Guille Paz
    155 views3 pages
    1) The document describes an experiment that investigated how temperature affects the reaction rate of the enzyme salivary amylase. Saliva and starch solutions were incubated together at different temperatures and the time taken for iodine color change was recorded. 2) The results showed that reaction time decreased as temperature increased up to 40-50°C, indicating higher enzyme activity. Above 50°C, there was no color change, showing the enzyme was denatured at high temperatures. 3) In conclusion, the experiment supported the hypothesis that enzyme activity increases with temperature until the optimum temperature is exceeded, at which point the enzyme loses its structure and function. Limitations and errors in the experiment are also discussed.

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    1) The document describes an experiment that investigated how temperature affects the reaction rate of the enzyme salivary amylase. Saliva and starch solutions were incubated together at different temperatures and the time taken for iodine color change was recorded. 2) The results showed that reaction time decreased as temperature increased up to 40-50°C, indicating higher enzyme activity. Above 50°C, there was no color change, showing the enzyme was denatured at high temperatures. 3) In conclusion, the experiment supported the hypothesis that enzyme activity increases with temperature until the optimum temperature is exceeded, at which point the enzyme loses its structure and function. Limitations and errors in the experiment are also discussed.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    155 views3 pages

    Enzyme Activity With Temperature

    Uploaded by

    Guille Paz
    1) The document describes an experiment that investigated how temperature affects the reaction rate of the enzyme salivary amylase. Saliva and starch solutions were incubated together at different temperatures and the time taken for iodine color change was recorded. 2) The results showed that reaction time decreased as temperature increased up to 40-50°C, indicating higher enzyme activity. Above 50°C, there was no color change, showing the enzyme was denatured at high temperatures. 3) In conclusion, the experiment supported the hypothesis that enzyme activity increases with temperature until the optimum temperature is exceeded, at which point the enzyme loses its structure and function. Limitations and errors in the experiment are also discussed.

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    © All Rights Reserved
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    Guillermo PazEffect of Temperature on the rate of reaction

    24/03/15

    THE EFFECT OF TEMPERATURE ON THE


    RATE OF REACTION OF SALIVARY
    AMYLASE
    TITLE
    Enzymes are found in living cells where they act as catalysts for the thousands of
    chemical reactions taking place. Enzymes have numerous applications that affect
    our daily lives, for example they enable us to digest food. The investigation was
    completed to show us how temperature effects the activity of the enzyme, salivary
    amylase. How does temperature affect the rate of reaction of salivary amylase? The
    activity should escalate until reaching a certain temperature, in which the enzyme
    will denature.
    Method:
    1. Place 2ml of saliva is test tube, place the test tube in the water bath with ice to equilibrate.
    2. Place 2ml of starch solution in a second test tube and place it in ice to equilibrate.
    3. After 5 minutes of equilibrating, put the starch solution in to the saliva test tube.
    4. A sample of the reaction mixture is removed with a glass rod every 30 seconds and added to a spot
    of iodine solution on a white paper.
    5. Record the time taken to reach the end-point, this means when no blue-black or reddish brown
    coloration occurs.
    6. Repeat stages 1-4 at a series of temperatures as follows:
    7. In ice (record temperature of reaction mixture)
    20C
    30C
    40C
    50C
    60C
    70C
    Apparatus:
    Test tubes
    Glass rid
    250ml flask or beaker
    Measuring cylinder
    Stopwatch
    500ml beaker
    Solution of iodine in potassium iodide
    Ice

    Guillermo PazEffect of Temperature on the rate of reaction

    24/03/15

    Variables Table:
    Variable
    Amount of drops of enzyme into
    iodine.
    Amount of drops for iodine spot
    Time for colour to change
    Temperature

    Type Of Variable
    Control
    Control
    Dependent
    Independent

    How To control
    Each 30 seconds put 2 drops of
    enzyme into iodine. No more.
    Make the spot 3 drops big.
    Temperatures indicated in the
    method.

    Risk Assessment & Safety:


    Iodine is a harmful substance, be careful when manipulating it. Might want to were gloves and
    goggles.
    Hot water can be very harmful, never produce the experiment sitting down. Be careful when
    transporting or manipulating the hot water.
    Ethical and environmental considerations:
    The experiment requires a lot of water, try and use the same water for the whole experiment. If this
    damages your results, use more than one beaker of water but try and keep the water use to the minimum.
    Iodine can be harmful for the environment, keep it in its beaker at all times when not using and be careful
    when using it.
    Results:
    Temperatur
    Time
    e (degrees
    (minutes) Celsius)
    11
    10
    6
    20
    7
    30
    9
    40
    0
    50
    0
    60

    The results in the graph clearly show how at very low temperatures the enzymes are not very effective.
    Then as the temperature goes up they start to get larger rate of activity. At very high temperatures (50) the
    enzymes denature and do not work anymore.
    Conclusions:
    Results support the hypothesis stated in the introduction. As the temperature increased the time taken for
    the colour of iodine to change colour became lower, this shows enzyme reaction. When the temperature
    over past 30/40 degrees Celsius the enzyme reaction was cero, as the colour did not change until the

    Guillermo PazEffect of Temperature on the rate of reaction

    24/03/15

    iodine solution diluted with the high quantities of saliva and starch. This shows that the hypothesis was
    correct.
    Proposals for extension:
    The question might need further research as we used saliva from only two people, meaning we could not
    have a wither range of peoples saliva and results. Also there were many errors made during the
    experiment.
    Modifications and improvements: how the errors and limitations listed previously could be reduced or
    eliminated - be scientific and exact in this section.
    The experiment explored has a lot of limitations. For example: The type of saliva used for the
    experiment. The time of day saliva samples were taken. This was after lunch; food might of
    affected the enzyme. The saliva was only picked from two different persons.
    Errors: A 30 seconds difference between each sample of saliva and starch taken from the test tube
    was a very small window so the amount added to the iodine after minutes was very large, meaning
    the solution could easily become dilute. Temperature could not be kept the same, so 5C were
    added to the actual temperature experimented. As time passed the temperature decrease to the
    temperature needed.

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