Unit 6A
Investigating the Effect of Temperature on Enzyme Activity
Aim and purpose P1
The purpose of this project is to explore how varying temperatures influence the speed
of enzyme activity, with a specific emphasis on catalase, an enzyme presents in cells
that decomposes hydrogen peroxide into water and oxygen. This experiment will aid in
understanding the ideal conditions for enzyme activity and how temperature affects
biochemical processes.
Investigate the connection between temperature and enzyme function. Determine the
temperature range where catalase operates with the highest efficiency. Acquire
understanding of how variations in temperature can affect biological systems and
processes. Conduct a hands-on demonstration of the principles of enzyme kinetics in
practical science.
Background P1 P2
Starch is broken down by amylase into smaller molecules, which eventually produce
maltose, it is then broken down by maltase into two glucose molecules. The protein
known as amylase is an enzyme used in the breakdown of carbohydrates in your body.
Amylase is produced by your mouth's salivary glands and the pancreas.
Temperature affects enzyme activity because, in many chemical reactions, an
enzyme-catalyzed reaction's rate rises with temperature. High temperatures, however,
cause the enzyme to become denatured and cease to work, so the rate drops once
more.
In 1938 `Influence of Temperature on the Amylases of Cold- And Warm-Blooded
Animals` was tested. A certain amount of work has been carried out on the interesting
problem of the temperature relations of the enzymes of poikilothermous animals, but no
,general agreement was reached as to whether they are possibly better adapted to act at
lower temperatures than the corresponding enzymes of the birds and mammals.
SMITH, C.L. (1938). Influence Of Temperature On The Amylases Of Cold- And Warm-Blooded
Animals. Journal of Experimental Biology, 15(1), pp.10–17.
doi:https://doi.org/10.1242/jeb.15.1.10.
"Oya & Harada (1926) found that the amylase from the caecae of Seriola had a similar
optimum temperature to mammalian amylase, and they also showed that the
temperature coefficient is greater below 20° C. than at higher temperatures. Chesley
(1934) discussed the significance of determinations of the optimum temperature of
enzyme activity, and he tabulated the conclusions reached by various workers using this
method. He showed that, unless the experimental conditions are rigidly controlled, the
optimum temperature is a meaningless term, as it is rapidly susceptible to variations in
pH, ionic concentration, digestion period and the enzyme-substrate ratios. Chesley
showed the effect of the digestion period on the optimum temperature by determining
the activity at different intervals. He found that menhaden amylase after 10 min.
digestion at 45° C. had an optimum at 40° C., while after 25 min. the optimum had fallen
to 35° C. The enzyme substrate ratio causes even greater changes in the optimal point,
and Ernstrom (1922) showed that it is also affected by changes in the electrolytic
content of the digest.”
There are different types of amylases. The pancreas produces the enzyme pancreatic
amylase, which is then released into the small intestine to aid in the further breakdown
of starch. Additionally, it functions optimally at body temperature, however it can tolerate
somewhat higher temperatures than salivary amylase.Salivary Amylase, also known as
ptyalin, is an enzyme that is present in human saliva and starts the breakdown of starch
in the mouth. It is designed to work well at about 37°C (98.6°F), which is the average
body temperature.Microbial Amylase: A variety of microorganisms, including fungus and
bacteria, produce amylase. These enzymes are utilised in higher-temperature industrial
operations like brewing and the manufacture of biofuel since they are frequently more
heat-tolerant than human amylase.
My hypothesis for my experiment will be that the higher the temperature of the solution,
is the higher the amylase activity. If the temperature gets too high i think the amylase
activity will significantly drop as that means it denatures the enzymes.
Amylase at different temperatures experiment
, This text from the article confirms when the first discovery of temperature influencing
enzymes was.
The study often includes measuring the rate of hydrolysis at various temperatures to
determine the optimum temperature. As well as observing the effects of extreme
temperatures that could lead to denaturation. The study also often involves controlled
experiments where the variables are manipulated to see how they influence enzyme
kinetics and stability.
Field work related to the study of amylase
Field work related to amylase would involve collecting samples from different
environments where amylase is, like digestive systems of organisms (which includes
mammals and plants). Amylase can also be found in soil. Researchers can analyse how
environmental factors like temperature and pH can affect the activity of amylase. An
example of this would be conducting the experiment in natural settings, to view actual
world enzyme behavior. This can provide valuable data on the ecological roles of
amylase and its uses in industries like food processing and biotechnology (a field of
study that aims to enhance people's quality of life by fusing biology and technology. It
creates goods with goals by using living cells or any of its constituent parts).
Laboratory based work on amylase at different temperatures
Laborataory-based work on amylase at different temperatures would involve setting up
an experiment to measure the enzymes' activity across the range of temperatures. This
would include setting up a starch solution, adding a specific concentration of amylase,
maintaining the reaction mixtures at different temperatures. Then taking samples of
each and measuring the amount of reducing sugars produced.
My hypothesis
As the temperature rises, amylase will hydrolyse starch more quickly, reaching its
optimal temperature at which enzyme activity is at its peak. Amylase will start to
denature at higher temperatures, which will slow down the pace of reaction.
I will now be choosing three articles/ sources of information to review that have
relevance to my project and hypothesis. M1
Article 1:
The first source of information that I have chosen to help with this experiment is from
the article α-Amylase inactivation by temperature during starch hydrolysis. The author is
Investigating the Effect of Temperature on Enzyme Activity
Aim and purpose P1
The purpose of this project is to explore how varying temperatures influence the speed
of enzyme activity, with a specific emphasis on catalase, an enzyme presents in cells
that decomposes hydrogen peroxide into water and oxygen. This experiment will aid in
understanding the ideal conditions for enzyme activity and how temperature affects
biochemical processes.
Investigate the connection between temperature and enzyme function. Determine the
temperature range where catalase operates with the highest efficiency. Acquire
understanding of how variations in temperature can affect biological systems and
processes. Conduct a hands-on demonstration of the principles of enzyme kinetics in
practical science.
Background P1 P2
Starch is broken down by amylase into smaller molecules, which eventually produce
maltose, it is then broken down by maltase into two glucose molecules. The protein
known as amylase is an enzyme used in the breakdown of carbohydrates in your body.
Amylase is produced by your mouth's salivary glands and the pancreas.
Temperature affects enzyme activity because, in many chemical reactions, an
enzyme-catalyzed reaction's rate rises with temperature. High temperatures, however,
cause the enzyme to become denatured and cease to work, so the rate drops once
more.
In 1938 `Influence of Temperature on the Amylases of Cold- And Warm-Blooded
Animals` was tested. A certain amount of work has been carried out on the interesting
problem of the temperature relations of the enzymes of poikilothermous animals, but no
,general agreement was reached as to whether they are possibly better adapted to act at
lower temperatures than the corresponding enzymes of the birds and mammals.
SMITH, C.L. (1938). Influence Of Temperature On The Amylases Of Cold- And Warm-Blooded
Animals. Journal of Experimental Biology, 15(1), pp.10–17.
doi:https://doi.org/10.1242/jeb.15.1.10.
"Oya & Harada (1926) found that the amylase from the caecae of Seriola had a similar
optimum temperature to mammalian amylase, and they also showed that the
temperature coefficient is greater below 20° C. than at higher temperatures. Chesley
(1934) discussed the significance of determinations of the optimum temperature of
enzyme activity, and he tabulated the conclusions reached by various workers using this
method. He showed that, unless the experimental conditions are rigidly controlled, the
optimum temperature is a meaningless term, as it is rapidly susceptible to variations in
pH, ionic concentration, digestion period and the enzyme-substrate ratios. Chesley
showed the effect of the digestion period on the optimum temperature by determining
the activity at different intervals. He found that menhaden amylase after 10 min.
digestion at 45° C. had an optimum at 40° C., while after 25 min. the optimum had fallen
to 35° C. The enzyme substrate ratio causes even greater changes in the optimal point,
and Ernstrom (1922) showed that it is also affected by changes in the electrolytic
content of the digest.”
There are different types of amylases. The pancreas produces the enzyme pancreatic
amylase, which is then released into the small intestine to aid in the further breakdown
of starch. Additionally, it functions optimally at body temperature, however it can tolerate
somewhat higher temperatures than salivary amylase.Salivary Amylase, also known as
ptyalin, is an enzyme that is present in human saliva and starts the breakdown of starch
in the mouth. It is designed to work well at about 37°C (98.6°F), which is the average
body temperature.Microbial Amylase: A variety of microorganisms, including fungus and
bacteria, produce amylase. These enzymes are utilised in higher-temperature industrial
operations like brewing and the manufacture of biofuel since they are frequently more
heat-tolerant than human amylase.
My hypothesis for my experiment will be that the higher the temperature of the solution,
is the higher the amylase activity. If the temperature gets too high i think the amylase
activity will significantly drop as that means it denatures the enzymes.
Amylase at different temperatures experiment
, This text from the article confirms when the first discovery of temperature influencing
enzymes was.
The study often includes measuring the rate of hydrolysis at various temperatures to
determine the optimum temperature. As well as observing the effects of extreme
temperatures that could lead to denaturation. The study also often involves controlled
experiments where the variables are manipulated to see how they influence enzyme
kinetics and stability.
Field work related to the study of amylase
Field work related to amylase would involve collecting samples from different
environments where amylase is, like digestive systems of organisms (which includes
mammals and plants). Amylase can also be found in soil. Researchers can analyse how
environmental factors like temperature and pH can affect the activity of amylase. An
example of this would be conducting the experiment in natural settings, to view actual
world enzyme behavior. This can provide valuable data on the ecological roles of
amylase and its uses in industries like food processing and biotechnology (a field of
study that aims to enhance people's quality of life by fusing biology and technology. It
creates goods with goals by using living cells or any of its constituent parts).
Laboratory based work on amylase at different temperatures
Laborataory-based work on amylase at different temperatures would involve setting up
an experiment to measure the enzymes' activity across the range of temperatures. This
would include setting up a starch solution, adding a specific concentration of amylase,
maintaining the reaction mixtures at different temperatures. Then taking samples of
each and measuring the amount of reducing sugars produced.
My hypothesis
As the temperature rises, amylase will hydrolyse starch more quickly, reaching its
optimal temperature at which enzyme activity is at its peak. Amylase will start to
denature at higher temperatures, which will slow down the pace of reaction.
I will now be choosing three articles/ sources of information to review that have
relevance to my project and hypothesis. M1
Article 1:
The first source of information that I have chosen to help with this experiment is from
the article α-Amylase inactivation by temperature during starch hydrolysis. The author is
