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The effect of temperature on enzymes

The effect of temperature on enzymes

Aim:
I am investigating the effect of temperature on the enzyme amylase and the breakdown of starch. I want to find the optimum temperature the enzymes work ay.
I will keep the same volumes of amylase and starch but always change the temperature of the starch and amylase.

Prediction:
Since enzymes are proteins, I predict that they will denature if the temperature exceeds 50 degrees. It will no longer work. Above 50 degrees the shape of an enzymes is damaged.
An enzyme has an active site, which has a unique shape into which only a substrate of the exact same unique shape can fit.
The active side will change after the temperature exceeds 50 degrees and the enzyme can no longer combine with the substances. I predict that the breakdown of starch will be quicker when the temperature is increased until it exceeds 50 degrees.
This happens because more kinetic energy is given to the enzymes
An increase in temperature means an increase in kinetic energy. Since the kinetic energy increases, the speed of particles will also increase. Since the speed of particles increases, they should collide more often and therefore the speed of reaction increases.
The more successful the collisions are the faster the reaction. But since enzymes are proteins and if the temperature exceeds 50 degrees the bonds inside the enzyme, will break and the enzyme will be denatured and will no longer work.







enzyme at 20°C





enzyme at 70°C





substrate





substrate

Apparatus:
I have decided to use the following equipment:

· Bunsen burner
· Water bath
· Stopwatch
· Iodine
· Measuring cylinder
· Test tubes
· Thermometer
· Pipette
· Spotting tile
· Amylase
· Starch

Method:
- set water bath to the temperature wanted
- measure 8 ml of starch into test tube using a measuring cylinder
- pour 8 ml of amylase into another test tube
- put both test tubes in water bath
- use thermometer ...

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