Effect of Temperature on Enzyme Catalase Activity in a Potato

Impact of Temperature ( C ? ) on Enzyme Catalase Activity in potato Aim: To examine the Effect of temperature (10, 37, 60) Celsius (C ? ) on compound catalase action in potato utilizing 2% of hydrogen peroxide (H202) as the substrate estimating the stature (cm) of oxygen gas (bubbles) and ascertaining the volume of oxygen bubbles delivered (cm3) Introduction: Enzymes are natural impetuses that accelerate metabolic responses without being influenced. They bring down the initiation vitality expected to begin a response. Chemicals are influenced by a few components including PH, Substrate focus; Temperature and other factors.Each catalyst has an ideal temperature at which its action is the most noteworthy, underneath this ideal temp, the dynamic vitality of atoms decline , along these lines the crashes between the dynamic site of the compound and substrate diminishes , therefore the protein action will diminish , so diminishing the pace of the response If the temp. Surpasses the ideal t emp. The dynamic vitality between atoms increment hence crashes increment prompting the adjustment in the tertiary structure of the catalyst and for this situation dynamic site is lost and the chemicals will be denatured so the response will back off &stops.Catalase is a protein, discovered fundamentally in every single living cell. It separates hydrogen peroxide (squander item) into water and oxygen. 2H? O? 2H2O+O2 As anticipated, the chemical catalase action would be the most elevated at 37c ? (Ideal temp. )whenever expanded to 60c ? at that point the chemical would be denatured and whenever diminished to 10c ? (extremely low temp. ) then the response would be moderate. Factors: Dependent: Height of oxygen bubbles (cm) utilizing a ruler. Free: Temperature (10c ? , 37c ? , 60c ? ) utilizing three diverse water showers each changed in accordance with a particular temp . Controlled: 1.Number of potato solid shapes: 3 3D squares of potatoes were utilized in every preliminary at ea ch extraordinary temp. Whenever changed, regardless of whether reduction or increment, at that point the quantity of proteins (dynamic site) accessible would change, accordingly influencing the pace of the response. 2. Size of potato 3D shapes with measurements 1cmx1cmx1. 5cm . This is constrained by cutting all potato shapes with same measurements utilizing a ruler and a shaper. Whenever changed, at that point this would influence the pace of compound action, thusly influencing the outcomes. 3. Volume of hydrogen peroxide: 15cm3 of hydrogen peroxide was estimated utilizing graduated chamber for every preliminary at various temp.If changed then the pace of chemical movement would change, along these lines results won’t be precise. 4. Centralization of hydrogen peroxide: 2% of hydrogen peroxide was utilized through all preliminaries this is set up by adding 20cm3 of H2o2 to 1000cm3 of water. Whenever transformed it would influence the pace of compound action since substrate fi xation is one of the variables that influence chemical action. 5. Volume of fluid cleanser: 2drops of fluid cleanser were added to each test tube all through the test. Whenever changed, at that point this will influence the tallness of oxygen bubbles estimated cm3 along these lines the outcomes won’t be precise. . Time: time was recorded for 2 minutes; whenever changed this will influence the outcomes. Materials: * 27 3D shapes of potato each with measurements 1cmx1cmx1. 5cm. * 15cm3 of 2% hydrogen peroxide for every preliminary. * 9 test tubes * Water acclimated to (60c ? ,37c ? &10c ? including ice) * 2drops of fluid cleanser in each test tube * Cutter * Ruler * 100cm3 graduated chamber * Stopwatch * 1000cm3 volumetric carafe * 50cm3 measuring glass Procedure: 1. Utilize the shaper, and ruler to cut 27 solid shapes of potato with measurements 1cmx1cmx1. 5cm 2. Change the water shower temp one at 60c ? , the other one at 37c ? amp; last one at 10c ? including ice. 3. Spo t 3 potato 3D squares in every one of the three test tubes put at 10c ?. 4. Leave the test tubes at 10c ? for 10min. 5. Include 2 drops of cleanser for each test tube. 6. Measure 15cm3 of 2% hydrogen peroxide for each test tube utilizing graduated chamber. 7. Add 15cm3 of 2% H2o2 to each test tube, and quickly start the stop watch recording time for 2 min. 8. After 2 min precisely, utilize the ruler to quantify the stature of oxygen bubbles (cm). 9. Rehash stages 3 to 8 at an alternate temp (60c ? ,70c ? ). 10. Record all information in a sorted out table. Handling and Presenting Data: Table (1): Shows the tallness of oxygen bubbles created (cm) at various temp. (C ? ) TemperatureC ?  ± 0. 05| Height of oxygen bubbles delivered following 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 stature in (cm) for oxygen bubbles  ± 0. 05 and volume of oxygen bubbles (cm3)â ±0. 05 at various temp (C ? ) Temperature C ?  ± 0. 05| Mean tallness (cm) for oxygen bubbles  ± 0. 05| Volume of mean tallness 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 computations 10c ? 1. Mean stature of oxygen rises in cm. T1+T2+T33= 2+6+23= 3. 33cm 2. Volume of oxygen bubbles cm3 Volume of chamber: ? r2xh 3. 14x (1. 25)2ãâ€"3. 33=16. 34cm3 Discussion: As appeared in table (2) as temperature expanded from 10c ? to 37c ? , the mean tallness in cm of oxygen bubbles expanded from 3. 33cm to 4. 86cm. Aa temperature increment from 37c ? to 60c ? the mean tallness cm of oxygen bubbles diminished from 4. 86cm to 2. 06cm. Reffering to the table (2) and chart , as temp. ncreased from 10c ? to 37c ? the volume of oxygen bubbles (cm3) expanded from 16. 34cm3 to 23. 84cm3. As temp expanded from 37c ? to 60c ? the volume of oxygen bubbles delivered (cm3) diminished from 23. 84cm3 to 10. 11cm3. Every protein has an ideal temp. at whi ch the pace of catalyst action is the most elevated. Over the ideal temp the dynamic vitality of particles increments in this manner the crashes between the dynamic site and the substrate increment and thus the catalyst would lose its 3D structure and dynamic site and the protein would be denatured.This is appeared in the diagram, as the volume of oxygen bubbles cm3 diminished from 23. 84cm3 to 10. 11cm3 at 60c ?. Underneath the ideal temp the motor vitality of particles diminishes ,along these lines the crashes decline and the chemical would back off and the pace of vitality diminishes as it’s appeared in table (2) the volume of oxygen bubble decline from 37c ? to 10c ?. As indicated by our outcomes in table (2) and chart, the ideal temp was 37c ? at which pace of compound catalase action was the most noteworthy as the most elevated volume of oxygen bubbles was created 23. 84cm3.The outcomes acquired coordinated the theory which expressed that 37c ? is the ideal temp for com pound catalase to break hydrogen peroxide which is a harmful item into water and oxygen. Assessment and Improvements: 1. Size of potato 3D shapes . Potato shapes were cut into solid shapes of measurements 1cmx1cmx1. 5cm utilizing a ruler and a sharp edge which was a wellspring of blunder since all solid shapes fluctuate somewhat in size which implies the centralization of catalase catalyst is unique. A potato shaper that cut the potato into equivalent sizes . 2. Tallness of oxygen bubbles estimated by a ruler. This was off base method.Volume could be estimated rather in tallness utilizing gas Syringe which will give increasingly exact outcomes 3. Volume of cleanser. 2 drops of cleanser were estimated utilizing a dropper. A pipette can be utilized which will give increasingly exact outcomes. Done BY: JIHAN AL-BUKHARI 9A â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ [ 1 ]. [ (Jones, 2009) ] [ 2 ]. â€Å"Introduction to Enzymes. †Ã‚ Factors Affectin g Enzyme Activity (). N. p. , n. d. Web. 16 Nov. 2012. . [ 3 ]. â€Å"Effect of Temperature on Enzyme Activity. †Ã‚ Effect of Temperature on Enzyme Activity. N. p. , n. d. Web. 16 Nov. 2012. .