Required practicals

• The purpose of this experiment is to investigate the effect of temperature on enzyme activity.
• Increasing temperature increases kinetic energy, which can increase collisions between substrate molecules and active sites on an enzyme.
• Enzymes are biological catalysts that speed up chemical reactions without being used up themselves.
• However, if the temperature becomes too high, it will denature (unfold) the protein structure of the enzyme, reducing its effectiveness.
• At low temperatures, enzymes may not have enough kinetic energy to move around and reach the correct shape for catalysis.
• However, if the temperature becomes too high, it can denature (unfold) the protein structure of the enzyme, reducing its effectiveness or completely stopping the reaction from occurring.
• If the temperature is below or above the optimum, the rate of reaction decreases.
• Temperature affects the rate at which enzymes work by affecting their shape and function.
• As temperature increases, more collisions occur between enzymes and substrates, increasing reaction rates.
• Enzymes have an optimum temperature at which they are most effective.
• This experiment aims to determine the optimum temperature range at which an enzyme works best.
• To do this, we need to measure the rate of reaction under different temperatures using a spectrophotometer.
• The pH affects the activity of enzymes by changing their shape and disrupting hydrogen bonds within the tertiary structure.
• The pH affects the activity of enzymes by changing their shape.
• This experiment investigates how changes in temperature affect the rate at which starch is broken down into maltose by amylase.
• pH changes affect the ionization state of amino acids, which can change the charge distribution across the surface of the enzyme.
• Amylase is an enzyme found in saliva that breaks down starch into smaller sugars like glucose and maltose.
• Each enzyme has an optimal pH range where it works best.
• We also need to ensure that all other variables remain constant throughout the investigation.
• The higher the temperature, the faster the molecules move and collide with each other, increasing the likelihood of successful collisions between reactant molecules and active sites on an enzyme.
• Starch is made up of long chains of glucose molecules joined together with glycosidic bonds.
• Enzymes are proteins that act as biological catalysts, speeding up chemical reactions without being used up themselves.
• At low pH values (acidic), protons bind to amino acids with acid side chains, causing them to become positively charged.
• When the substrate binds with the active site, the enzyme-substrate complex forms, leading to a change in the shape of the enzyme's active site.
• By plotting the results on graph paper, we can see how the rate of reaction changes with temperature.
• A graph will be plotted with temperature on the x-axis and rate of reaction on the y-axis.
• As the temperature continues to increase, the enzyme eventually loses all activity due to complete unfolding of the protein structure.
• Different enzymes work optimally at different pH levels.
• We will use a spectrophotometer to measure the absorbance of the solution at regular intervals.
• A graph will be plotted with temperature on the x-axis and rate of reaction on the y-axis to find the optimum temperature.
• The active site on an enzyme has a specific shape that fits only one type of molecule called a substrate.
• This increases the rate of reaction until a certain point where the increased movement causes the enzyme's shape to change, making it less effective as a catalyst.
• Amylase is an enzyme that breaks down starch into maltose.
• The experiment requires a thermometer, test tubes, stopwatch, bromothymol blue indicator solution, amylase enzyme, starch, iodine solution, and water bath.
• The maximum point on this curve represents the optimum temperature where the highest rate of reaction occurs.
• If the pH is too high or low, it can denature (unfold) the protein structure of the enzyme, making it less active.
• At high pH values (alkaline), protons dissociate from basic amino acids, making them negatively charged.
• Changes in pH can also alter the strength or number of hydrogen bonds between amino acid side chains, affecting the overall stability of the protein.
• Starch is a polymer made up of glucose molecules joined together with glycosidic bonds.
• Enzymes are biological catalysts that speed up chemical reactions without being used up or changed themselves.