How Does Temperature Affects The Rate Of Enzymes

The dependent variable in the experiment was the time taken to coagulate, the independent was the temperature of the water bath and the control was the deionised water and milk solution. These variables allowed for the experiment to be conducted accurately, with unexpected results. This is due to the enzymes being most active at 60ᵒC, it was that results were going to be most active at the 41ᵒC which is close to human body temperature. When we compare the enzyme in the low temperatures to the enzymes in the higher temperature we observed that the enzymes were functioning at a significantly reduced rate at the 24ᵒC temperature and was completely inactive at the 0ᵒC temperature. Whereas when we compare to the higher temperatures (60ᵒC) the enzymes should have functioned with reduced efficiency and should have even denatured which would
In other experiments conducted by (Batema, 2018) “At higher temperatures, more molecules collide, increasing the chance that an enzyme will collide with its substrate. However, if the temperature is too high, an enzyme will denature, which causes the shape of the enzyme to change. If the enzyme’s shape changes, it cannot bind to the substrate. This effect is why the rennin did not activate on the milk in the hot water bath.” This is due to the reaction of molecules which have more kinetic energy, this improves the chance of the enzyme colliding successfully which therefore increases the rate of enzyme activity that at certain temperatures over the optimal body temperature (37.5ᵒC). Above that temperature means that the bonds which the enzyme bonds are broken which causes the denaturing of it. (Unknown,