The Effect of Different Temperatures on the Function of Enzymes Lab Report
E.M. Co.
February 9th, 2019
Biology 1A
Mr. Aranci
Purpose
The purpose of this experiment is to increase our understanding on the optimal temperatures at which enzymes work. We will see how different temperatures will cause enzymes to work faster or slower. It will also help us test if enzymes are able to perform effectively outside the body. This will help us understand more about our product, the Enzyme Machine, because we will be able to form conclusions that an increased or decreased temperature will cause the tested enzyme to break down the certain food faster, and we can adjust the temperatures within the Enzyme Machine according to the data. This experiment will contribute to our knowledge of the optimal environment the tested enzyme is able to work its best at. We can use this knowledge to imitate that optimal environment for the enzymes in the Enzyme Machine, making the machine to work as effectively as possible.
The possible outcomes of the experiment are that the enzymes will not work effectively at any temperature because they need a very specific environment that depends on more than just temperature. This will help us know that we must focus on and be just as careful to adjust other factors besides temperature, such as the amounts of certain kinds of chemicals in the air. Another possible outcome could be that the enzymes might not work faster or slower at any temperature, but will just work at a steady pace no matter the temperature. This means that we might not need to control the temperature of that specific enzyme because temperature has no effect on the enzyme’s function. Another possible outcome could be that the tested enzyme works the fastest at a very low temperature, meaning that we must make the specific enzyme container have the same temperature. If the tested enzyme works best at a very high temperature, then we must have the enzyme container to have that temperature as well.
Problem Statement
How do different temperatures affect the mass of starch that the enzyme, amylase, breaks down?
Variables
Independent variable: Temperature (Fahrenheit)
Dependent variable: The mass of starch that the amylase breaks down (grams)
Control variables: Amount of amylase, initial amount of starch, time taken for the enzymes to work, time taken to mix the starch and amylase, time taken to allow the room to reach the set temperature, type of starch, unit of measurement of the broken down starch.
Groups
Experimental groups: Amylase working at the temperatures of 80°F, 74°F, 62°F, and 56°F.
Control groups: Amylase working at room temperature (68°F).
Materials List
Procedure
E.M. Co.
February 9th, 2019
Biology 1A
Mr. Aranci
Purpose
The purpose of this experiment is to increase our understanding on the optimal temperatures at which enzymes work. We will see how different temperatures will cause enzymes to work faster or slower. It will also help us test if enzymes are able to perform effectively outside the body. This will help us understand more about our product, the Enzyme Machine, because we will be able to form conclusions that an increased or decreased temperature will cause the tested enzyme to break down the certain food faster, and we can adjust the temperatures within the Enzyme Machine according to the data. This experiment will contribute to our knowledge of the optimal environment the tested enzyme is able to work its best at. We can use this knowledge to imitate that optimal environment for the enzymes in the Enzyme Machine, making the machine to work as effectively as possible.
The possible outcomes of the experiment are that the enzymes will not work effectively at any temperature because they need a very specific environment that depends on more than just temperature. This will help us know that we must focus on and be just as careful to adjust other factors besides temperature, such as the amounts of certain kinds of chemicals in the air. Another possible outcome could be that the enzymes might not work faster or slower at any temperature, but will just work at a steady pace no matter the temperature. This means that we might not need to control the temperature of that specific enzyme because temperature has no effect on the enzyme’s function. Another possible outcome could be that the tested enzyme works the fastest at a very low temperature, meaning that we must make the specific enzyme container have the same temperature. If the tested enzyme works best at a very high temperature, then we must have the enzyme container to have that temperature as well.
Problem Statement
How do different temperatures affect the mass of starch that the enzyme, amylase, breaks down?
Variables
Independent variable: Temperature (Fahrenheit)
Dependent variable: The mass of starch that the amylase breaks down (grams)
Control variables: Amount of amylase, initial amount of starch, time taken for the enzymes to work, time taken to mix the starch and amylase, time taken to allow the room to reach the set temperature, type of starch, unit of measurement of the broken down starch.
Groups
Experimental groups: Amylase working at the temperatures of 80°F, 74°F, 62°F, and 56°F.
Control groups: Amylase working at room temperature (68°F).
Materials List
- SEBstar HTL Liquid High Temperature Amylase 4 oz: $17.99
- Argo Cornstarch Powder Bulk 16 Ounce Resealable - with Argo Measuring Scoop: $10.99
- 2 beakers
- Spoon or scoopula
- Funnel
- 15 pieces of filter paper
- Measuring scale (to measure mass in grams)
- Timer
Procedure
- We will measuring 4 teaspoons to the Argo cornstarch into one of the beakers.
- We will pour in 1 teaspoon of the SEBstar HTL liquid amylase into the same beaker.
- We will use the spoon or scoopula to mix the cornstarch and amylase for 10 seconds using the timer.
- We will go to the testing room and set the temperature to 80°F. Wait for 5 minutes to let the room reach the set temperature.
- We will put the funnel into the second beaker and one piece of filter paper onto the funnel and pour the mixture on top.
- We will immediately set the beaker with the funnel in the middle of the testing room.
- We will close the door and wait for 20 minutes using the timer. We will wash and dry the first beaker while we wait.
- Then, we will enter into the testing room and take out the second beaker with the funnel in it.
- We will set the first used beaker that should be washed and dried onto the scale and press zero to eliminate the weight of the beaker itself.
- We will take out the funnel of the second beaker and pour the broken down starch liquid that fell from the funnel and into the beaker into the first beaker on the scale.
- We will measure the mass of the liquid starch in grams.
- We will throw away the used filter paper and wash both beakers, the funnel, the teaspoon, and the scoopula or spoon.
- We will repeat steps 1-11 two more times. We will repeat steps 1-11 twelve more times, changing the temperature of the testing room every three times, starting with 74°F, then 68°F, then 62°F, then 56°F. All in all, we should have 15 trials, with 3 trials per experimental/control group.