Effect of Different Temperatures on the Rate of an Enzyme Controlled Reaction Essay Example
Effect of different temperatures on the rate of an enzyme controlled reaction
I will place starch and amylase into five water baths which are at different temperatures, and record the time it takes to break down the starch in the solution.
Independent variables
The independent variable is what I am going to change in my experiment. In this case it is the temperature of the water in the five water baths- 10, 25, 40, 55, 70 degrees Celsius
Dependant variable
This is what will stay the same in my experiment in order for it to be a fair test. I record the time taken for the solution to go from black to colourless. Once colourless it proves there is starch present. I will use a stop clock to measure the time taken.
Control variables
This is what I will keep the same in the experiment so the test will be fair. I will keep the volume of starch and amylase the same in each part of the experiment. The test tubes will stay in the water for five minutes, and three drops of iodine will go into each test tube of starch.
Apparatus
5 Beakers
10 Test tubes
5 Thermometers
Starch
Amylase
Ice
Iodine
Kettle
Warm water
Dropping pipette
Graduated cylinder
1 Bunsen burner
Tripod
Heat proof mat
Gauze
Method
1. Collect all the needed apparatus needed or the experiment. 2. Set up one water bath at a time, starting with water bath 1. (10 degrees) 3. Fill the beaker up with cold water and add ice, and measure the temperature of the water. 4. Measure out 5cm3 of starch and 3 cm3 of amylase and place into two different test tubes; add three drops of iodine to the starch. 5. Set the test tubes into the water bath and leave for five minutes. Pour the starch and amylase into the water bath. 6. Start the clock. 7. Record in a table the times for the solution to turn from black to colourless. 8. Do the experiment for all the other temperatures, but adjust the water to the required temperature. 25 degrees- room temperature,
I will place starch and amylase into five water baths which are at different temperatures, and record the time it takes to break down the starch in the solution.
Independent variables
The independent variable is what I am going to change in my experiment. In this case it is the temperature of the water in the five water baths- 10, 25, 40, 55, 70 degrees Celsius
Dependant variable
This is what will stay the same in my experiment in order for it to be a fair test. I record the time taken for the solution to go from black to colourless. Once colourless it proves there is starch present. I will use a stop clock to measure the time taken.
Control variables
This is what I will keep the same in the experiment so the test will be fair. I will keep the volume of starch and amylase the same in each part of the experiment. The test tubes will stay in the water for five minutes, and three drops of iodine will go into each test tube of starch.
Apparatus
5 Beakers
10 Test tubes
5 Thermometers
Starch
Amylase
Ice
Iodine
Kettle
Warm water
Dropping pipette
Graduated cylinder
1 Bunsen burner
Tripod
Heat proof mat
Gauze
Method
1. Collect all the needed apparatus needed or the experiment. 2. Set up one water bath at a time, starting with water bath 1. (10 degrees) 3. Fill the beaker up with cold water and add ice, and measure the temperature of the water. 4. Measure out 5cm3 of starch and 3 cm3 of amylase and place into two different test tubes; add three drops of iodine to the starch. 5. Set the test tubes into the water bath and leave for five minutes. Pour the starch and amylase into the water bath. 6. Start the clock. 7. Record in a table the times for the solution to turn from black to colourless. 8. Do the experiment for all the other temperatures, but adjust the water to the required temperature. 25 degrees- room temperature,