results that have been gathered‚ it tells a variety of different things. Each temperature attempt was done three times to be accurate. First of all‚ the hypothesis (the higher the temperature the faster the reaction will occur) has been proven correct and it proves the theory right. From the results‚ we can see this‚ as the iced water (10 degrees) had the slowest rate of reaction at 1.10 minutes. Then the room temperature water (19 degrees) was tested and had a slightly better rate of reaction at 1
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Enzymes have an optimum temperature range at which the reaction will work the best – in most cases the warmer the better. The reason behind this is because when particles become warmer‚
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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
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However‚ the rate of a reaction can be altered either faster or slower depending on certain variables. These variables are concentration‚ temperature‚ surface area‚ and catalysts. A reaction can be made faster or slower with a variation in the concentration of reactants; a reaction goes faster when there is an increase in concentration of a reactant. Temperature allows the reactants to react faster‚ and increasing the amount of energy taken in. Allowing the molecules to react faster. Surface area
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INVESTIGATION INTO THE EFFECT OF TEMPERATURE ON CATALASE ACTIVITY AIM The aim of this experiment is to find out the effect of temperature on catalase or hydrogen peroxide. This will enable us to tell at what temperature hydrogen peroxide is most efficient. This (degradation) reaction will help us determine some of the catalase’s different attributes. HYPOTHESIS In this experiment it would be safe to hypothesise that no activity would take place at 1 to 20 degrees. It would be probable that a
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Investigate temperature change during a neutralization reaction Introduction: When an alkali neutralizes an acid‚ a salt and water are formed. Aqueous hydrogen ions (H+(aq)) from the acid react with the hydroxide ions (OH-(aq)) from the alkali‚ forming water. For hydrochloric acid and sodium hydroxide: H+(aq) + Cl-(aq) + Na+(aq) + OH-(aq) → Na+(aq) + Cl-(aq) + H2O(l) Hydrochloric acid Hydrochloric acid Sodium Chloride Sodium Chloride Sodium Hydroxide Sodium Hydroxide Neutralization
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Introduction: We are conducting this experiment to identify how temperature affects the solubility of salt. To add on‚ by making this experiment we could see how temperature affects the solubility of a substance‚ the maximum number of solute particles that can dissolve in solvent particles. Also‚ how by changing the temperature we could see how if the solubility of the solute would either increase or decrease. This experiment connects with information we learn in class because of how in class
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Data Analysis Does temperature affect the strength of Gorilla Glue? If two pieces of wood are glued together at a 90° angle and one is put in the freezer‚one at room temperature‚ and one heated‚ then the glued wood from the freezer will be stronger. The independent variable was the temperature. The dependent variable was the strength of the glue. Some constant variables were the amount of glue‚ the type of glue‚ and the type of wood used. The experimental group was the temperatures. The control group
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Determining the Optimal Temperature and PH of Barley Amylase Abstract The purpose of this experiment was to find the optimal temperature and pH of barley alpha-amylase. I hypothesize that the optimal temperature would be 55 degrees Celsius and the optimal pH would be 5.5. In this experiment‚ the starch is used as a substrate to examine the optimum temperature and pH for the reaction of alpha amylase. It is known that the measuring of disappearance (absorbance) of the substrate starch with iodine
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DEPENDENT VARIABLES: • Mass of alcohol burnt CONTROLLED VARIABLES: • The length of the wick coming from the spirit burner • Distance of the wick from the bottom of the aluminium can • Temperature change of the water in the aluminium can • Can used as calorimeter • Mass of water in calorimeter • The room temperature (environment) It is important that the controlled variables are all kept the same because it makes the experiment more reliable and accurate. Ways to ensure that the controls are kept
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