The three-dimensional shape of the enzyme molecule must be complementary to the shape of the substrate. Catalysts are not used up in the reaction, and do not furnish energy for the reaction. The reaction can proceed rapidly without much activation energy. Most of these reactions are essentially reversible, and the direction in which the reaction goes depends on the concentration of the reactants in relation to the concentration of the products. The rate of these reactions is controlled by biological catalysts of which are the enzymes. Catalane is an enzyme found in most cells and helps decompose hydrogen peroxide into oxygen and water.
There is variation of the effects of temperature upon catalane. Catalysts are not used up in the reaction, and do not furnish energy for the reaction. Catalysts merely affect the rate of the reaction by reducing the amount of activation energy required. Catabolic reactions provide raw materials and starting energy for various anabolic activities. Changes in temperature may change the configuration or shape of an enzyme molecule. If this results in altering the “fit” of the enzyme to its substrate, the speed at which the reaction occurs may be slowed or the reaction may not occur at all.
Extremes of high temperatures denature enzymes, which stops their action (Sells, 1999). Therefore, the hypothesis of this experiment is that temperature increases the collision rate and the intensity so as temperature increases, reaction rates also increase until it becomes so high that proteins denature (Presley, et. Al. , 2007). To test this hypothesis, four test tubes filled with ml of a solution of bakers yeast, which are exposed to different temperatures. In the four beakers of water, all with a different degree of temperature, the test tubes are placed.
Then, a mall piece of filter paper soaked in hydrogen peroxide is dropped in the test tubes. The time that it takes from dropping the filter paper into the test tubes until the paper floats at the top is recorded. Methods Four test tubes were filled with 9 ml oaf solution of baker’s yeast. Of the four test tubes, one of them was placed in a beaker filled with water at room temperature, another in a beaker of water at 37 degrees Celsius, one at 65 degrees Celsius, and the last one was placed in a Styrofoam container with ice at O degrees Celsius.
Once the test tubes reached their desired temperature, hey were pulled out of their beakers. Four pieces of filter paper were cut and soaked in a hydrogen peroxide enzyme solution. Once soaked, each of the filter papers was dropped into the test tubes. When the papers reached the bottom of the tubes, they were placed back into the different temperature beakers. The clock was then started to see how long it would take for the filter paper to reach the surface of the tube. The reaction rate (dependent variable) was measured in seconds that it took for the filter paper to reach the top of the test tube.
This was tested twice and then it was averaged out. The independent variable was manipulated by having the temperatures that the test tubes were exposed to different from one another in order to see if the reaction rate of the catalane is increased when temperatures are increased. Results Four test tubes with a yeast enzyme solution were exposed to different temperatures and had a peroxide soaked filter paper dropped in to determine how long it would take for an enzymatic reaction shown in Table 1.
For the test tube immersed in a beaker of water at room temperature was recorded at 36. 9 and 41. 8 seconds and it took an average of 39. 4 seconds for them to reach the top of the test tube. The test tube with the water fixed at a temperature of 37 degrees Celsius, it took 193 and 17. 4 seconds and had an average of 18. 3 seconds. For the tube placed in the container filled with ice at a temperature of 0 degrees Celsius, the results were found to take more than ten minutes therefore a ;60 seconds was recorded for each testing and for the average reaction rate.