The time taken for the solution gradually decreased, at one point it started increasing, then eventually the solution did not turn white at all at 100ᵒC. During the experiment I noticed that at room temperature the solution turned from pink to white quite slow but then as the temperature increased it turned faster. The time taken for the solution gradually decreased, at one point it started increasing, then eventually the solution did not turn white at all at 100ᵒC.
Table of processed data of experiment to show the effect of temperature on enzyme activity
Graph of average time taken(s) against temperature(ᵒC)
Conclusion of experiment to show the effect of temperature on enzyme activity Temperature has an effect on enzyme activity. As temperature increases, enzyme activity increases making it work faster. The enzyme activity increases till an optimum temperature is reached, from then the activity of the enzyme decreases as further increase in temperature starts to denature the enzyme. Enzyme activity will eventually stop when it gets completely denatured. This is evident in this experiment, at room temperature (21ᵒC) the enzyme was able to break down the fat in the milk (turning the solution from pink to white) quite slow, when a higher temperature, 40ᵒC was used the reaction happened faster than it did at room temperature.
The Essay on Factors Affecting the Rate of Enzyme Activity
The Purpose of doing this experiment is “how factors affect on the rate of enzyme activity.” “We examine the affects of enzyme activity when exposing enzymes to different substrates, PH and temperature. In this experiment a type of enzyme called Peroxides has been used. Peroxidase is the enzymes are found in living organism so, it can be founded in both liver and potato. For measuring the rate of ...
As the temperature used was increased to 60ᵒC the reaction happened slower, due to a decrease in enzyme activity because the enzyme slowly started to denature. When the temperature used was further increased to 80ᵒC, the reaction happened even slower than it happened at 60ᵒC , this was due to further denaturing of the enzyme. At 100ᵒC the reaction did not happen at all, this is because the enzyme was completely denatured at this temperature and was not able to break down the fat in the milk a tall. At 40ᵒC , the enzyme was working at its optimum i.e. the enzyme worked the quickest at this temperature.
The room temperature was 21ᵒC instead of 20ᵒC because the room was hot due to the different temperatures of the different water baths. |We should have left the windows open while heating the water baths. So as to allow the heat from the water baths escape through the window so the room temperature would have been stable. The water baths were not getting the milk and the enzyme to the right temperature. We should have used individual water baths rather than communal ones.| So that we could monitor them more closely and adjust the temperatures ourselves when needed.| We were judging the colour change of the solution by what we could see which may not be accurate.| We could have used a calorimeter to check the colour change.| This would have been more accurate at detecting the colour change.
