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Components affecting Catalase's ability to break down Hydrogen Peroxide
Components affecting Catalase's ability to break down Hydrogen Peroxide
Factors
Controlled
Temperature
The temperature must be kept at room temperature with no possible fluctuations enabled. (e.g. no aircon)
This is so that the temperature does not cause denaturing or otherwise increases/decreases the performance of the enzyme catalase in breaking down Hydrogen Peroxide.
pH level
In the test, specific pH levels must be selected, in order to directly manipulate the Dependent Variable. This will allow any changed to the Dependent Variable to be linked to the Independent Variable, namely, the change in pH levels.
This has to be controlled so that the test can be as valid as possible and limit the amount of random errors present in the data. It also allows stronger conclusions to be drawn from the gathered data.
The pH level will affect the reaction rate, as the enzyme will behave differently when exposed to different pH levels. So therefore the reaction rate is a controlled factor although the specifics of what the result on the reaction rate will be is unknown.
Concentration of substrates
There must be a constant concentration level so that different concentration levels will not affect the DV's in any way, such as effecting the rate of reaction or denaturing the enzyme catalase.
Presence of inhibitors
If inhibitors are present in the test then they will slow down the enzyme (catalase) needed for the reaction, affecting the speed the reaction will take place. This is undesirable as the presence of inhibitors is not the chosen Independent Variable, so the presence of inhibitors should be restricted.
The inhibitors are relevant to this experiment because we are measuring rates of reactions.There could be competitive inhibitors which bind to the reaction site because they are complimentary and stop the reaction. And there are non competitive which bind to the enzyme and change the shape of the active site. Presence of both of these inhibitors will slow the rate of reaction and skew the results of experiment.
Resolution
All data must be measured using the same specific unit and tool
This is so that the data cannot be misinterpreted due to different resolutions being used.
Uncontrolled
Ratio of the product
The ratio of water (H2O) to oxygen (O2) in our product is unknown, and therefore cannot be controlled in this experiment.
Presence of random errors
It is impossible to ensure that no random errors will occur during the investigation. The test can be repeated to try to create an average less affected by random errors but they cannot be removed entirely.
Products / Reactants
Products
Water (H2O)
Oxygen (O2)
Reactants
Catalase
Hydrogen Peroxide (H2O2)
Concepts
Denaturing
Denaturing is when an enzyme reaches a temperature/pH level where it cannot function anymore, causing reaction rates to steadily decrease. Denaturing can come from the temperature being either exceeding or falling far below the optimum temperature, and either exceeding or falling below the optimum pH level.
Enzymes
Enzymes help speed up reactions by reducing the amount of activation energy needed to complete a reaction. Enzymes have an Optimum Temperature/pH level where they perform reaction the quickest.
Optimal Temperature
The optimal temperature/pH level is the temperature/pH level where the enzyme is most productive, producing the most reactions in the fastest time. If the Optimum temperature is passed it can cause denaturing.
There is also an optimum pH level, et cetera, with the same effect on enzymes as the optimum temperature
Independent/Dependent Variable
In this experiment, the Independent Variable (the variable that the experimenter manipulates to affect the Dependent Variable) is the pH levels of the solution. The dependent variable (the variable that changes in relation to the changes made to the Independent Variable) is the time taken for the enzyme to complete the reaction.
Safety / Ethical Concerns
Wear safety equipment (goggles & lab coat)
Be aware of glass- know what to do if a glass smashes
Be aware of acidic liquids- know what to do if the liquid comes in contact with a person.
Hypothesis
If the pH level grows closer to the optimum pH level, then the amount of oxygen produced in two minutes will increase.