As the temperature rose, the
time of completion of the reaction had lowered and lowered. This demonstrates
that more molecules had been colliding with each other and therefore reacting
faster. Once the temperature passed the optimum, the time of completion of the
reaction increased again. This is due to the enzyme’s
3-D shape changing, and therefore not fitting the substrate well anymore. Due
to this knowledge, the results were pretty expected and the temperature has
caused all the variation in results. Online results were generally very similar
to ours, meaning that out experiment was quite accurate.
A control experiment must
be performed to make sure that any results obtained from the experiment have
been affected by the independent variable and not some other extraneous
variable. It also ensures that the experiment would have high validity. In this
case, the trypsin will be absent to ensure that the trypsin is actually making
an effect in the experiment. Once the trypsin is removed from the experiment,
nothing happens to the powdered milk. This shows that the trypsin was catalyst
and triggered the reaction. .
A few problems were faced
in the constructing of this experiment. One problem faced was that temperatures
were not constantly set at the level they should’ve stayed at. Obviously, over
time, the temperature would drop and therefore not accurately testing a single
temperature as it would slowly change. To improve the experiment, the
temperature should have been watched more carefully to keep constant.
The timing may have been inaccurate.The colour change is subjective. This means
that each person will decide differently when they see a colour change and so
everyone would have noted a different time.
AND DISCUSSION: The control showed no change in colour at any temperature. In
the graph below, we plotted the relative reaction rate (1/time taken to see a
colour change) against the temperature. As the temperature increased, the time
for a colour change to be seen was less (1/t was bigger). At a certain point,
the relative reaction rate started decreasing. This was the optimum temperature
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