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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The purpose of this experiment was to see if different temperatures affect the growth rate of crystals The
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Effects of Temperature and pH on Catalase Activity INTRODUCTION Enzymes are organic catalysts that spur metabolic reactions. The presence of an enzyme within a cell is essential in order for any sort of reaction to take place. All enzymes are complex proteins that act in an organism’s closely controlled internal environment. In such a homeostatic environment‚ the temperature and the pH (concentration of hydrogen ions)‚ remain within a fairly narrow range. Extreme variations in pH and temperature
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Aim: To find the effect of temperature on enzymes‚ using a potato as a catalyst. The source of catalase is in the potato cells. 2H2O2 → O2 + H2O Planning: Introduction: An Enzyme is any one of many specialised organic substances‚ composed of polymers of amino acids‚ that act as catalysts to regulate the speed of the many chemical reactions involved in the metabolism of living organisms Enzymes are classified into several broad categories‚ such as hydrolytic‚ oxidising‚ and reducing‚ depending
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Abstract This experiment analyzes the effects of how temperature affects bacterial and fungus amylase and also discovers the optimum temperature for these enzymes. The amylase was mixed with starch at temperatures of 0℃‚ 37℃‚ 57℃‚ and 90℃. Iodine was added to each mixture and colour changes in each case. Bacteria amylase was found to be effective at 55 0C as the temperature dropped drastically from 4.58℃ to 2.33℃. This shows that the amylase catabolized a lot of starch hence little is left which
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wire‚ the temperature of the wire will be increasing. Measure the temperature using the infrared thermometer. Record the ammeter reading as the temperature increases 10°C before disconnecting the wire from the circuit and measuring the wire resistance immediately using the ohm meter. 4. Repeat procedure 4 when the temperature of the wire increases every 10°C until the highest temperature is reached and the measurements are recorded. Conclusion The hypothesis that when the temperature of a wire
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As it can be seen in the graph‚ the higher the temperature the shorter the time is for the Sulphur to be created. If it is looked as one continuous line‚ the first part of the trend line shows a steep‚ straight and constant decrease; then the 2nd part is not as steep and has a more gradual decline. Moreover‚ it shows how a reaction at 20°C a slower time for the cross to disappear compared to 40°C and especially 60°C. Both graphs show how temperature has a great effect on the speed of sulfur formation
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inhibitors‚ and temperature (Your Mom‚ 1996). Temperature is the independent variable that will be looked at to see how it will affect the activity of enzymes.
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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
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