How Does Temperature Affects The Rate Of Spinach

As the temperature increased, the enzyme activity also increased, however, only to an optimal level which was at temperature 32oC. Once the temperature was beyond the optimal level, the rate began to decline and this was represented by the concave curve on figure 5 and 7. This was because as the temperature increases, the frequency of collisions between the enzyme and the substrate also increased hence faster reaction rate. Whereas, the enzymes operated slowly at low temperature as there wasn’t sufficient energy for the substrates to move at a fast rate, hence decreased the number of collisions with the enzymes. However, when the temperature was beyond the optimum range, the enzymes became denatured and inactive due to excessive heat and resulted
Theoretically, the spinach extract at 18oC should have a faster rate of reaction than the 5oC extract because higher temperature allows substrates to move more rapidly hence increases the chance of collision with the enzymes. Moreover, the experiment was low in accuracy as the class average varied significantly to the individual results. Therefore, random and systematic errors may have affected the reliability and validity of the outcome.
Random errors that may have caused the result to be imprecise include: the way in which the amount of spinach extract was measured, only conducted the investigation with 1 sample size, the transferring of the spinach extract, and the measurement of the froth volume and the length of reaction time. The spinach extract was delivered by a syringe and the remaining solution left in the tip resulted in an inconsistent volume used. It was vital to have the same amount of spinach extract used for each test as this affected the amount of enzymes present. Less extract meant less enzyme available to react with the
Hence, this assumption decreased the reliability of the calculated rate of reaction as the initial volume may have been more or less than the assumed volume. In addition, the result was based on a 30 seconds reaction, however, the rate of reaction was calculated by doubling the recorded values in order to convert to a rate per minute. Again, it was assumed that the reaction rate remained constant for another 30 seconds, which may not have been the case hence decreased the reliability. Nevertheless, a limitation of the experiment was that there were no true values given, hence it was not possible to determine the validity of the experiment