Introduction Enzymes are specialized proteins that act as catalysts. Enzymes are a key part of many biological processes because they are capable of lowering the activation energy of a chemical reaction. By lowering the activation energy enzymes are able to speed up reactions allowing for multiple chemical processes to occur at a faster rate in many living organisms. Enzymes work by binding to specific molecules called substrates. The enzyme observed in this experiment was amylase and its corresponding substrate was starch, by binding together amylase was able to break down starch into maltose. The question of interest of this experiment was whether or not temperature would affect the rate of enzymatic activity, this was observed by measuring the amount of starch that was digested by amylase at varying temperatures.
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Experimental Design
Tube# 1.(Neg. Control) 2 3 4.(Pos. Control)
Temperature 24° C 24° C 4° C 24° C
Starch (mL) 0 1 1 1
Amylase(mL) 1 1 1 0
Buffer (mL) 2 1 1 2
Total (mL) 3 3 3 3
Table 1 displays the experimental design used for testing the effect of temperature on the rate of enzyme activity.
Results
The data collected from the class, despite showing some variance in the measured value of starch digested, was overall quite consistent. The average values for tube 2 which was at 4°C and tube 3 at 24°C were 0.03 mg/mL and 0.24 mg/mL respectively. The corresponding standard deviation values for tube 2 and 3 were found to be 0.037 and 0.063 respectively. Finally the standard error for tube 2 was 0.012 and the standard error for tube 3 was 0.021. Following the second experiment that determined the concentration of starch digested, a t-test was performed with the data collected. The results of the test were found to be: α equaled 0.05 > p-range, degrees of freedom equaled 16, the t-value was equal to 8.68, and the p value range was 0.05 > p-range
Table 2. Class Data for Starch Digested (mg/mL)
Tube # Tube 2 Tube 3
Temperature 4 °C 24 °C
Group 1 0.04
Experimental Design
Tube# 1.(Neg. Control) 2 3 4.(Pos. Control)
Temperature 24° C 24° C 4° C 24° C
Starch (mL) 0 1 1 1
Amylase(mL) 1 1 1 0
Buffer (mL) 2 1 1 2
Total (mL) 3 3 3 3
Table 1 displays the experimental design used for testing the effect of temperature on the rate of enzyme activity.
Results
The data collected from the class, despite showing some variance in the measured value of starch digested, was overall quite consistent. The average values for tube 2 which was at 4°C and tube 3 at 24°C were 0.03 mg/mL and 0.24 mg/mL respectively. The corresponding standard deviation values for tube 2 and 3 were found to be 0.037 and 0.063 respectively. Finally the standard error for tube 2 was 0.012 and the standard error for tube 3 was 0.021. Following the second experiment that determined the concentration of starch digested, a t-test was performed with the data collected. The results of the test were found to be: α equaled 0.05 > p-range, degrees of freedom equaled 16, the t-value was equal to 8.68, and the p value range was 0.05 > p-range
Table 2. Class Data for Starch Digested (mg/mL)
Tube # Tube 2 Tube 3
Temperature 4 °C 24 °C
Group 1 0.04