Effect of Temperature on Enzyme Catalase Activity in a Potato

Effect of Temperature on Enzyme Catalase Activity in potato Aim:

To investigate the effect of temperature (10, 37, 60). Celsius on enzyme catalase activity in potato using 2% of hydrogen peroxide (H202) as the substrate measuring the height (cm) of oxygen gas (bubbles) and calculating the volume of oxygen bubbles produced (cm3).

Introduction: Enzymes are biological catalysts that speed up metabolic reactions without being affected. They lower the activation energy needed to start a reaction.

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Enzymes are affected by several factors including PH, Substrate concentration; Temperature & other factors.

Each enzyme has an optimum temperature at which its activity is the highest, below this optimum temp, the kinetic energy of molecules decreases, therefore the collisions between the active site of the enzyme and substrate decreases, as a result, the enzyme activity will decrease, so decreasing the rate of the reaction If the temp. Exceeds the optimum temp. The kinetic energy between molecules increases therefore collisions increase leading to the change in the tertiary structure of the enzyme and in this case active site is lost and the enzymes will be denatured so the reaction will slow down &stops. Catalase is an enzyme, found basically in all living cells. It breaks down hydrogen peroxide (a waste product) into water and oxygen.

2HO 2H2O+O2

As predicted, the enzyme catalase activity would be the highest at 37c? (Optimum temp. )if increased to 60c? then the enzyme would be denatured and if decreased to 10c? (very low temp. ) then the reaction would be slow. Variables: Dependent: Height of oxygen bubbles (cm) using a ruler. Independent: Temperature (10c, 37c, 60c) using three different water baths each adjusted to a specific temp.

Controlled:

1. A number of potato cubes: 3 cubes of potatoes were used in each trial at each different temp. If changed, whether decrease or increase, then the number of enzymes (active site) available would change, therefore affecting the rate of the reaction.
2. Size of potato cubes with dimensions 1cmx1cmx1. 5cm. This is controlled by cutting all potato cubes with the same dimensions using a ruler & a cutter. If changed, then this would affect the rate of enzyme activity, therefore affecting the results.
3. The volume of hydrogen peroxide: 15cm3 of hydrogen peroxide was measured using a graduated cylinder for each trial at different temp.  Each enzyme has an optimum temp. at which the rate of enzyme activity is the highest. Above the optimum temp, the kinetic energy of molecules increases, therefore, the collisions between the active site and the substrate increase, and as a result, the enzyme would lose its 3D structure and active site and the enzyme would be denatured.

This is shown in the graph, as the volume of oxygen bubbles cm3 decreased from 23. 84cm3 to 10. 11cm3 at 60c. Below the optimum temp the kinetic energy of molecules decreases, therefore the collisions decrease and the enzyme would slow down and the rate of energy decreases as it’s shown in table (2) the volume of oxygen bubble decrease from 37c  to 10c. According to our results in a table (2) and graph, the optimum temp was 37c? at which the rate of enzyme catalase activity was the highest as the highest volume of oxygen bubbles was produced 23. 84cm3. The results obtained matched the hypothesis which stated that 37c ? is the optimum temp for enzyme catalase to break hydrogen peroxide which is a toxic product into water & oxygen.

Evaluation & Improvements:

1. Size of potato cubes. Potato cubes were cut into cubes of dimensions 1cmx1cmx1. 5cm using a ruler and a blade which was a source of error since all cubes vary slightly in size which means the concentration of catalase enzyme is different. A potato cutter that cut the potato into equal sizes.
2. Height of oxygen bubbles measured by a ruler. This was an inaccurate method. The volume could be measured instead in height using gas Syringe which will give more accurate results
3. The volume of detergent. 2 drops of detergent were measured using a dropper. A pipette can be used which will give more accurate results.

Reference

1. (Jones, 2009).
2. "Introduction to Enzymes. " Factors Affecting Enzyme Activity (). N. p. , n. d. Web. 16 Nov. 2012.
3. "Effect of Temperature on Enzyme Activity. " Effect of Temperature on Enzyme Activity. N. p. , n. d. Web. 16 Nov. 2012.

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