The Effect of Temperature on the Activity of Amylose

The Effect of Temperature on the Activity of Amylose
Question One Calculate the relative rate of reaction by finding the reciprocal of the time taken to reach the achromatic point at each different temperature. Present these results in a table, using iob guidelines. A table to show the average time taken, for each temperature, to reach the achromatic point [image] A table to show the relative rate of reaction
Question Two -????- Plot a graph of the relative rate of reaction against temperature. A graph that demonstrates the relationship between rate of reaction and temperature Question Three Describe the relationship between temperature and relative rate of reaction. As you can see; as the rate of reaction increases, so does the relative rate of reaction. However, once the temperature exceeds 52?c (according to me curve) the productivity of the enzyme decreases. The curve is fairly steady, with no anomalous results. Question Four -????? Explain your results using scientific knowledge. As the solutions temperature was increased, the productivity did so too. Between 45?c and 60?c the optimum temperature was reached. This is the temperature at which an enzyme works fastest. From my curve you can see that an estimate of this temperature is 52?c, The reason that productivity decreases from this temperature onwards is due to the enzymes moving faster, colliding with each other and therefore breaking their substrate specific shapes. From the trend of results I can assume that beyond 75?c, somewhere, the enzyme will become denatures and will, eventually, cease to work. This is because the enzymes will keep on moving faster and colliding harder, which will cause them to become so broken and misshapen that they will eventually not fit the substances designed to work in them. Question Five -????? What are the sources of error in this experiment? How could it be improved? One of the main things that I would change is that I would widen the test temperatures to go up to 90?c. this would enable me to collect more data to see when the enzyme actually stops working. I would also test the solutions more frequently (every 30 seconds for example), which would enable me to get a more accurate set of results when estimating the optimum temperature. Also, when the solutions were tested for starch traces they were done so by different people. This means that the results may vary slightly as each person?s opinion on the colours are different. When the starch solution was taken from the pot (at the beginning of the experiment) the starch was in suspension as it is not water-soluble. This means that the starch molecules would sink to the bottom of the solution if it were not stirred regularly. If someone then took an amount of solution from the top of the pot it would have a different concerntration to that of the bottom on the pot. In order to prevent this from happening I suggest that a magnetic stirrer is used. When people were collecting their results they were often unprepared, this caused the results to be collected slightly later. For example, although the solutions were taken out of the water baths at one minute they were not tested until one minute and ten seconds due to the person having to walk to the other side of the room. The temperature of the room also varied. Even though it was said to be 25?c it was often more or less. Some causes of this could be that one person was testing the solutions near to the water baths (resulting in a higher room temperature) whereas another person may have been testing them near an open window (resulting in a lower room temperature). I think that, to avoid this happening, all of the people testing the room temperature solutions should have been situated in the same area so that the room temperatures were roughly the same.

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