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Papers > Science > effect of temperature on the activity of amylase
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effect of temperature on the activity of amylase |
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The effect of temperature on the activity of amylase Introduction Amylase is an enzyme that is attendant in both saliva and pancreatic juice. ... The aim of this experiment is to investigate the effect of temperature on the activity of amylase, using a suspension of starch as the substrate. To record the changes of the activity of amylase while different temperatures are being experimented. ... The objective is to produce a fair experiment, where various temperatures will be used to produce all the possible outcomes on the activity of amylase. ... It is known that temperature has a complex effect on the enzyme activity. It is known that a rise in temperature will enlarge the kinetic energy and substrate molecule, and will increase the rate of the chemical reaction. Nevertheless, increases in temperature will also affect the substantiality of the enzyme molecule. If the exact shape of the active site were to change, then the enzyme will be unable to combine with its substrate allowing no catalytic activity. The overall rate of activity will depend on these factors. Up to about 40 C the rate increases constantly, a ten degree rise in temperature being accompanied by an approximate doubling of the rate of the reaction. As the temperature continues to increase the rate begins to fall off and then declines expeditiously, ceasing altogether at about 60 C. The rate declines so rapidly because the enzyme, being proteins has denatured at a high temperature. ... Enzymes can re ally denature at any temperature, but the higher the temperature, the less time it takes for an enzyme to denature. ... One important piece of evidence comes from studying the effect on the rate of an enzyme-controlled reaction of altering the substrate concentration. ... Curve A show the effect on the reaction rate of gradually increasing the concentration of substrate, the enzyme concentration being kept constant. ... Prediction I believe an increase in temperature will increase the kinetic energy of enzyme and consequently will increase the rate of reaction. ... I believe at a temperature of approximately 60 C the will have denatured. ... I also predict that, with time, the starch concentration would decrease for each temperature tested, showing exponential decay so that, after every x minutes, the starch concentration would and would therefore never be totally broken down. Pilot test The independent variable was temperature, controlled during the experiment. ... These controlled variables the time period over which the experiment was conducted, concentration of amylase and starch in the solution and the volume of amylase solution and starch solution. |
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Title: effect of temperature on the activity of amylase
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