Determine The Relationship Between The Amount Of Outliers, Uncontrolled Variables And
Limitations
Our experiment consisted of numerous limitation and uncontrolled variables which impacted on the validity of the outcome. These limitations include: the lack of repetition resulting in possibilities of outliers, inadequate temperature range and limited sample size at each group. The experiment also existed two other uncontrolled variables which are the size of liver and the amount of Hydrogen Peroxide, hence altering the authenticity of the practical result.
At each of the five experimental group, there were variations amongst the amount of Hydrogen Peroxide and the size of beef liver, which can be a problem because in a well controlled and designed experiment, there is only one independent variable. These uncontrolled variables …show more content…
The sample size for each temperature range were also too limited, because only 1 test tube were used for each group, with only five temperature range. The limited sample size will provide erroneous practical outcomes, where conclusion can not be accurately drawn. This experiment also lack repetition, it can be a concern because this will often results in numerous outliers. It is very important that all variables are kept constant for that when results are viewed, practical will be valid, with all controlled variable and only one independent variable. In our experiment unfortunately, there were several uncontrolled variables and limitations which therefore interfered the …show more content…
As shown in the graph, there were five experimental groups, each containing an amount Hydrogen Peroxide and a portion of a beef liver (placed in test tube). The bubble production of each test tube were measured in centimetres. The amount of bubble produce were measured because when a chemical reaction occurs, gases form. Hence, by measuring the bubble production of each test tube, the optimal temperature in which enzyme’s catalytic activity is most proficient can be observed. The bar graph demonstrates a vast variation between the bubble production (in cm) at each independent variable, proving that temperature has a significant impact on the efficiency of the enzyme activities. According to Figure 1, it can be observed that at 100°C there is no enzyme catalytic activity, therefore the enzyme has been denatured. On the other hand, according to the graph, at 18°C the liver enzyme catalytic ability is the most efficient with bubble production up to 14cm. Therefore, this proves that the enzyme’s most optimal temperature is at 18°C because at this temperature the enzyme catalytic activity is the most efficient, hence producing the highest amount of bubbles. Furthermore, at 37°C the bubble production is the second highest, producing 9cm within 8 minutes while at 2°C the enzyme only produces 6cm of bubbles. It can be concluded
Our experiment consisted of numerous limitation and uncontrolled variables which impacted on the validity of the outcome. These limitations include: the lack of repetition resulting in possibilities of outliers, inadequate temperature range and limited sample size at each group. The experiment also existed two other uncontrolled variables which are the size of liver and the amount of Hydrogen Peroxide, hence altering the authenticity of the practical result.
At each of the five experimental group, there were variations amongst the amount of Hydrogen Peroxide and the size of beef liver, which can be a problem because in a well controlled and designed experiment, there is only one independent variable. These uncontrolled variables …show more content…
The sample size for each temperature range were also too limited, because only 1 test tube were used for each group, with only five temperature range. The limited sample size will provide erroneous practical outcomes, where conclusion can not be accurately drawn. This experiment also lack repetition, it can be a concern because this will often results in numerous outliers. It is very important that all variables are kept constant for that when results are viewed, practical will be valid, with all controlled variable and only one independent variable. In our experiment unfortunately, there were several uncontrolled variables and limitations which therefore interfered the …show more content…
As shown in the graph, there were five experimental groups, each containing an amount Hydrogen Peroxide and a portion of a beef liver (placed in test tube). The bubble production of each test tube were measured in centimetres. The amount of bubble produce were measured because when a chemical reaction occurs, gases form. Hence, by measuring the bubble production of each test tube, the optimal temperature in which enzyme’s catalytic activity is most proficient can be observed. The bar graph demonstrates a vast variation between the bubble production (in cm) at each independent variable, proving that temperature has a significant impact on the efficiency of the enzyme activities. According to Figure 1, it can be observed that at 100°C there is no enzyme catalytic activity, therefore the enzyme has been denatured. On the other hand, according to the graph, at 18°C the liver enzyme catalytic ability is the most efficient with bubble production up to 14cm. Therefore, this proves that the enzyme’s most optimal temperature is at 18°C because at this temperature the enzyme catalytic activity is the most efficient, hence producing the highest amount of bubbles. Furthermore, at 37°C the bubble production is the second highest, producing 9cm within 8 minutes while at 2°C the enzyme only produces 6cm of bubbles. It can be concluded