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Copy of Practical #_ 10 Enzymes

The document outlines an experiment investigating the effect of temperature on the enzyme catalase using Irish potato and hydrogen peroxide. Results showed that room temperature potato produced the most foam, indicating optimal enzyme activity, while boiled potato showed minimal activity due to denaturation. The experiment highlights the sensitivity of enzymes to temperature changes and suggests limitations in the methodology regarding hydrogen peroxide concentration.

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JJ Chess
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2 views

Copy of Practical #_ 10 Enzymes

The document outlines an experiment investigating the effect of temperature on the enzyme catalase using Irish potato and hydrogen peroxide. Results showed that room temperature potato produced the most foam, indicating optimal enzyme activity, while boiled potato showed minimal activity due to denaturation. The experiment highlights the sensitivity of enzymes to temperature changes and suggests limitations in the methodology regarding hydrogen peroxide concentration.

Uploaded by

JJ Chess
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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JOSHNEL POWELL

PRACTICAL #: 10

DATE:

SKILL(S) ASSESSED: AI and MM

TITLE: ENZYMES

AIM:​ To investigate the effect of temperature on the action of the enzyme catalase

APPARATUS & MATERIALS: cork borer, dropper, test tube holder, scalpel, white tile, Test
tube, hydrogen peroxide, Irish potato
BACKGROUND INFORMATION:

A substrate is the specific molecule upon which an enzyme acts. An enzyme is a biological
catalyst, usually a protein, that speeds up chemical reactions without being consumed in the
process. Enzymes work by binding to their substrate at the active site, forming an
enzyme-substrate complex, and converting it into products. Several factors affect enzyme
activity. Temperature influences the speed of molecular movement; too high or too low
temperatures can denature enzymes. pH affects the enzyme's shape and charge, influencing its
ability to bind to substrates. Substrate concentration can impact the rate of reaction; more
substrate usually increases activity until the enzyme becomes saturated. Enzyme concentration
also affects the reaction rate. Inhibitors can slow down or block enzyme activity.
METHOD:
1.​ A large cork borer was used to cut three cylinders from a large Irish potato.​

2.​ Three petri dishes were labeled A, B, and C.​

3.​ One potato strip was placed into each petri dish.​

4.​ Strip A was boiled, and strip B was frozen for approximately 30 minutes.​

5.​ Strip C was placed on a white tile and cut into at least 10 smaller pieces.​

6.​ The cut pieces were transferred to a test tube, and two milliliters of hydrogen peroxide
were added. The test tube was then covered with a hand.​

7.​ After bubbling stopped, the height of the foam produced was measured using a ruler.​

8.​ Steps 5 to 7 were repeated for strips A and B.​

9.​ Results were recorded in a table.

RESULTS:

TREATMENT HEIGHT OF FOAM (CM) OBSERVATION

Frozen potato 3 Foam formed faster than


boiled potato but slower
than room temperature
ones.
Boiled potato 0.1 Foam took awhile to form
and there was very little
Room temperature potato 5.7 Foam formed quickly and
rose far
DISCUSSION:

Catalase is an enzyme in living organisms that breaks down hydrogen peroxide into water and

oxygen, preventing cellular damage. In this experiment, foam height indicated the amount of

oxygen produced. The room temperature potato produced the most foam (5.7 cm), showing the

highest catalase activity, as enzymes function best at optimal temperatures around body

temperature. The frozen potato produced less foam (3 cm), indicating reduced activity, likely due

to slowed molecular motion. The boiled potato showed minimal foam (0.1 cm), suggesting that

high heat denatured the enzyme, destroying its active site. These results were consistent with

expectations. The findings reflect how extreme temperatures, especially heat, can significantly

affect enzyme function, just as in human bodies where enzymes work best near 37°C.

LIMITATIONS: The experiment only tested one concentration of hydrogen peroxide, which

may not show the full range of enzyme activity.

SOURCE OF ERROR: Inaccurate measurement of hydrogen peroxide or inconsistent strip

sizes could have affected the foam height and overall results.

CONCLUSION: The experiment demonstrated that catalase breaks down hydrogen peroxide

into oxygen and water. Boiling reduced enzyme activity due to denaturation, while freezing

slowed the reaction but did not completely inhibit it. This supports the idea that enzymes are

sensitive to temperature changes.


MARK SCHEME: ANALYSIS AND INTERPRETATION

CRITERIA Marks Total


1
What is the role of Catalase in Living organisms?
What was produced after the catalase reacted with the hydrogen peroxide? 1

What effect are the different pre-treatments expected to have on enzymes 2


present?

Why is that so? 2


How do your results relate to the normal range of body temperature in 2
humans?
Limitations related to experiment clearly explained 2

Total 10

MEASUREMENT AND MANIPULATION

CRITERIA Marks Tot


Hydrogen peroxide measured correctly with measuring 2
cylinder
Safe and accurate use of the scalpel 2
Accurate measurement of the foam height with ruler 2
Test tubes held properly with holder to put into and 2
remove from water bath
Correct use of stopwatch; start and stop timer 2
Total 10

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