Effect of Temperature on Enzyme Catalase Activity in a Potato

mental picture of Temperature ( C ? ) on Enzyme Catalase Activity in white potato Aim To investigate the Effect of temporary workeroraryerature (10, 37, 60) Celsius (C ? ) on enzyme catalase military action in potato using 2% of henry enthalpy peroxide (H202) as the substratum measuring the blossom (cm) of type O hired gun (bubbles) and calculating the volume of type O bubbles produced (cm3) Introduction Enzymes are biological catalysts that zipper up metabolic reactions without being affected. They lower the activation goose egg require to start a reaction. Enzymes are affected by several factors including PH, substratum concentration Temperature & other factors. individually enzyme has an optimum temperature at which its action is the highest, on a lower floor this optimum temp, the energizing energy of molecules decrease , so the collisions between the mobile grade of the enzyme and substrate decreases , as a result the enzyme activity exit decrease , so decreasi ng the rate of the reaction If the temp. Exceeds the optimum temp. The kinetic energy between molecules increase therefore collisions increase leading to the spay in the tertiary structure of the enzyme and in this case active site is lost and the enzymes exit be change so the reaction will slow down &stops.Catalase is an enzyme, found basic anyy in completely living cells. It breaks down hydrogen peroxide (waste product) into pee and group O. 2H? O? 2H2O+O2 As predicted, the enzyme catalase activity would be the highest at 37c ? (Optimum temp. )if increase to 60c ? then the enzyme would be denatured and if decreased to 10c ? (very low temp. ) then the reaction would be slow. Variables Dependent cover of oxygen bubbles (cm) using a ruler. Independent Temperature (10c ? , 37c ? , 60c ? ) using tierce variant water baths to separately ace adjusted to a specific temp . Controlled 1.Number of potato cubes 3 cubes of potatoes were usaged in each trial at each different temp. If changed, whether decrease or increase, then the number of enzymes (active site) available would change, therefore affecting the rate of the reaction. 2. Size of potato cubes with dimensions 1cmx1cmx1. 5cm . This is controlled by tell apartting either potato cubes with same dimensions using a ruler & a proveter. If changed, then this would affect the rate of enzyme activity, therefore affecting the results. 3. raft of hydrogen peroxide 15cm3 of hydrogen peroxide was measured using graduated piston chamber for each trial at different temp.If changed then the rate of enzyme activity would change, therefore results wont be accurate. 4. Concentration of hydrogen peroxide 2% of hydrogen peroxide was used through all trials this is nimble by adding 20cm3 of H2o2 to 1000cm3 of water. If changed it would affect the rate of enzyme activity since substrate concentration is iodin of the factors that affect enzyme activity. 5. Volume of liquid detersive 2drops of liquid deterg ent were added to each test tube throughout the experiment. If changed, then this will affect the efflorescence of oxygen bubbles measured cm3 therefore the results wont be accurate. . term time was recorded for 2 minutes if changed this will affect the results. Materials * 27 cubes of potato each with dimensions 1cmx1cmx1. 5cm. * 15cm3 of 2% hydrogen peroxide for each trial. * 9 test tubes * Water adjusted to (60c ? ,37c ? &10c ? adding ice) * 2drops of liquid detergent in each test tube * Cutter * Ruler * 100cm3 graduated cylinder * Stop arrest * 1000cm3 volumetric flask * 50cm3 beaker Procedure 1. Use the cutter, and ruler to cut 27 cubes of potato with dimensions 1cmx1cmx1. 5cm 2. Adjust the water bath temp sensation at 60c ? , the other one at 37c ? amp last one at 10c ? adding ice. 3. Place 3 potato cubes in each of the three test tubes placed at 10c ?. 4. Leave the test tubes at 10c ? for 10min. 5. number 2 drops of detergent for each test tube. 6. Measure 15cm3 of 2% hydrogen peroxide for each test tube using graduated cylinder. 7. tack 15cm3 of 2% H2o2 to each test tube, and immediately start the stop watch recording time for 2 min. 8. After 2 min exactly, use the ruler to measure the height of oxygen bubbles (cm). 9. Repeat steps 3 to 8 at a different temp (60c ? ,70c ? ). 10. Record all data in an organized table. Processing and Presenting Data Table (1) Shows the height of oxygen bubbles produced (cm) at different temp. (C ? ) TemperatureC ? 0. 05 Height of oxygen bubbles produced after 2 minutes (cm) Trial 1 Trial 2 Trial 3 10. 00 2. 00 6. 00 2. 00 37. 00 3. 00 4. 50 1. 50 60. 00 3. 00 2. 00 2. 00 Table (2) Shows mean height in (cm) for oxygen bubbles 0. 05 and volume of oxygen bubbles (cm3)0. 05 at different temp (C ? ) Temperature C ? 0. 05 blind drunk height (cm) for oxygen bubbles 0. 05 Volume of mean height of oxygen bubbles cm3 0. 05 10. 0 3. 33 16. 34 37. 00 4. 86 23. 84 60. 00 2. 06 10. 11 * Sample calculations 10c ? 1. supp ose height of oxygen bubbles in cm. T1+T2+T33= 2+6+23= 3. 33cm 2. Volume of oxygen bubbles cm3 Volume of cylinder ? r2xh 3. 14x (1. 25)2&2153. 33=16. 34cm3 Discussion As shown in table (2) as temperature increased from 10c ? to 37c ? , the mean height in cm of oxygen bubbles increased from 3. 33cm to 4. 86cm. Aa temperature increase from 37c ? to 60c ? the mean height cm of oxygen bubbles decreased from 4. 86cm to 2. 06cm. Reffering to the table (2) and graph , as temp. ncreased from 10c ? to 37c ? the volume of oxygen bubbles (cm3) increased from 16. 34cm3 to 23. 84cm3. As temp increased from 37c ? to 60c ? the volume of oxygen bubbles produced (cm3) decreased from 23. 84cm3 to 10. 11cm3. Each enzyme has an optimum temp. at which the rate of enzyme activity is the highest. Above the optimum temp the kinetic energy of molecules increases therefore the collisions between the active site and the substrate increase and as a result the enzyme would lose its 3D structure and active site and the enzyme would be denatured.This is shown in the graph, as the volume of oxygen bubbles cm3 decreased from 23. 84cm3 to 10. 11cm3 at 60c ?. Below the optimum temp the kinetic energy of molecules decreases ,therefore the collisions decrease and the enzyme would slow down and the rate of energy decreases as its shown in table (2) the volume of oxygen bubble decrease from 37c ? to 10c ?. fit to our results in table (2) and graph, the optimum temp was 37c ? at which rate of enzyme catalase activity was the highest as the highest volume of oxygen bubbles was produced 23. 84cm3.The results obtained matched the hypothesis which stated that 37c ? is the optimum temp for enzyme catalase to break hydrogen peroxide which is a toxic product into water & oxygen. Evaluation & Improvements 1. Size of potato cubes . Potato cubes were cut into cubes of dimensions 1cmx1cmx1. 5cm using a ruler and a blade which was a etymon of error since all cubes vary slightly in size which message th e concentration of catalase enzyme is different. A potato cutter that cut the potato into comprise sizes . 2. Height of oxygen bubbles measured by a ruler. This was inaccurate method.Volume could be measured instead in height using gas syringe which will give more accurate results 3. Volume of detergent. 2 drops of detergent were measured using a dropper. A pipette can be used which will give more accurate results. Done BY JIHAN AL-BUKHARI 9A &8212&8212&8212&8212&8212&8212&8212&8212&8212&8212&8212&8212&8212&8212 1 . (Jones, 2009) 2 . Introduction to Enzymes. Factors Affecting Enzyme Activity (). N. p. , n. d. Web. 16 Nov. 2012. . 3 . Effect of Temperature on Enzyme Activity. Effect of Temperature on Enzyme Activity. N. p. , n. d. Web. 16 Nov. 2012. .