Learner declaration:
I certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that false
declaration is a form of malpractice.
Learner signature:
Date: 2.10.2023
The effect of temperature on enzyme activity (Biology)
Consent and confidentiality: none needed
Rational:
I aim to investigate the effect of temperature on enzymes. The reason I chose this topic was because enzymes are involved in almost everything,
but we mainly think of enzymes relating to the digestive system hence, why I decided enzymes but what was I going to pair it with? I eventually
decided pairing enzymes with temperature and the effect temperature has on enzymes. I intend to find out the optimum temperature on
enzymes and why the optimum is that specific temperature. My theory I want to investigate is that the optimum temperature is 37°C for my
specific enzymes I choose (amylase and starch). My objective is to obtain results that closely mirror similar human environments the enzymes
operate in.
Current / background knowledge:
Enzymes are protein molecules; this means they are made of amino acids, and they are present in a variety of ways such as:
- Digestive enzymes e.g., amylase, protease, and lipase
- Metabolism
- Immune system e.g., lysozymes
- And many more.
They are involved all around the body. Enzymes are biological catalysts. Catalysts are substances that speed up chemical reactions and can still
be reused afterwards rather than being wasted.
For example:
, - Digestive enzymes e.g., amylase, protease, and lipase
- Metabolic enzymes
- Enzymes speed up the breaking of the food molecules so our body can absorb them quicker.
There are environments which enzymes thrive in such as:
Temperature: This is important because we can speed up enzyme activity by finding the optimum temperature. The optimum means finding the
right value for the enzyme to do as much work as it can and not denature. Denature is when the environment is not suitable for the enzyme and
it "changes shape" but colloquially, the tertiary structure of the protein changes.
pH: Enzymes also have an optimal pH range in which they work best. Most enzymes have an optimal pH in the neutral to slightly acidic range,
but this can vary depending on the enzyme's specific function and the environment it is naturally found in.
Salt concentration: High salt concentrations can disrupt the hydrogen bonds and ionic interactions that maintain the enzyme's structure,
affecting its activity.
Lock and Key theory:
This theory explains that the active site (Lock), which is on the surface of an enzyme, meets with the substrate (Key) e.g., the molecule. A
product is then created after the Lock and Key fit into each other successfully. However, this will not succeed if the enzyme is denatured.
Human evolution regarding digestive enzymes:
Due to cold, or hot, extreme environments, humans have evolved to keep a constant temperature of around 37°C. The enzymes have also
adapted to this temperature and best work at that temperature.
, Timeline:
I certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that false
declaration is a form of malpractice.
Learner signature:
Date: 2.10.2023
The effect of temperature on enzyme activity (Biology)
Consent and confidentiality: none needed
Rational:
I aim to investigate the effect of temperature on enzymes. The reason I chose this topic was because enzymes are involved in almost everything,
but we mainly think of enzymes relating to the digestive system hence, why I decided enzymes but what was I going to pair it with? I eventually
decided pairing enzymes with temperature and the effect temperature has on enzymes. I intend to find out the optimum temperature on
enzymes and why the optimum is that specific temperature. My theory I want to investigate is that the optimum temperature is 37°C for my
specific enzymes I choose (amylase and starch). My objective is to obtain results that closely mirror similar human environments the enzymes
operate in.
Current / background knowledge:
Enzymes are protein molecules; this means they are made of amino acids, and they are present in a variety of ways such as:
- Digestive enzymes e.g., amylase, protease, and lipase
- Metabolism
- Immune system e.g., lysozymes
- And many more.
They are involved all around the body. Enzymes are biological catalysts. Catalysts are substances that speed up chemical reactions and can still
be reused afterwards rather than being wasted.
For example:
, - Digestive enzymes e.g., amylase, protease, and lipase
- Metabolic enzymes
- Enzymes speed up the breaking of the food molecules so our body can absorb them quicker.
There are environments which enzymes thrive in such as:
Temperature: This is important because we can speed up enzyme activity by finding the optimum temperature. The optimum means finding the
right value for the enzyme to do as much work as it can and not denature. Denature is when the environment is not suitable for the enzyme and
it "changes shape" but colloquially, the tertiary structure of the protein changes.
pH: Enzymes also have an optimal pH range in which they work best. Most enzymes have an optimal pH in the neutral to slightly acidic range,
but this can vary depending on the enzyme's specific function and the environment it is naturally found in.
Salt concentration: High salt concentrations can disrupt the hydrogen bonds and ionic interactions that maintain the enzyme's structure,
affecting its activity.
Lock and Key theory:
This theory explains that the active site (Lock), which is on the surface of an enzyme, meets with the substrate (Key) e.g., the molecule. A
product is then created after the Lock and Key fit into each other successfully. However, this will not succeed if the enzyme is denatured.
Human evolution regarding digestive enzymes:
Due to cold, or hot, extreme environments, humans have evolved to keep a constant temperature of around 37°C. The enzymes have also
adapted to this temperature and best work at that temperature.
, Timeline:
