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What are the optimum operating conditions for enzymes? - Coggle Diagram
What are the optimum operating conditions for enzymes?
Operating conditions
under which circumstances would something be
performed? - temperature, weather, humidity, etc.
This could change depending on the experiment entirely, and often we choose to find the best conditions that yield accurate and reliable results.
Optimum
The best - most appropriate for the highest-quality results
What defines the optimum operating conditions for a scientific experiment?
For a scientific experiment, there are many ways to define the optimum operating conditions for the best results of the experiment itself.
In the optimum operating conditions for studying the abilities of catalysts and enzymes, one would have to find the environment where they thrive best.
Enzymes
Enzymes are - a biological catalysts which help to speed up the reactions between different organic substrates and the active sites.
What are some different types of enzymes?
Amylase, lipases, proteases
amylase
amylase is an enzyme that helps with the digestion of food inside the human digestive system. It is generally secreted by the pancreas and salival glands, and is present in other tissues at minimal levels.
The primary role of amylases are to break down the glycosidic bonds within starch molecules, transforming complex carbohydrates into simpler sugars.
https://www.ncbi.nlm.nih.gov/books/NBK557738/
Alpha amylase & gamma amylase
Alpha Amylase: Acts as an endoamylase, randomly breaking internal glycosidic bonds, splitting starch into smaller chain molecules.
Gamma Amylase: Acts as an exoamylase, attacking the glycosidic bonds at the non-reducing end, releasing single glucose units.
protease
A protease is an enzyme that catalyses proteolysis, which breaks down proteins into smaller polypeptides and amino acids.
https://www.aatbio.com/resources/faq-frequently-asked-questions/what-are-the-different-types-of-proteases
Elastase - a kind of protease
Elastase is present in pancreatic juice and digests elastin to help digest food.
ezyme breaks down the substrate of elastin, it is visible in an experiment
lipases
Lipases are a family of enzymes also found inside the human digestive system. Their role is to break down tryglycerides into free fatty acids and glycerol. An example of a lipase is a hepatic lipase, which is found in the liver. Other examples include hormone-sensitive lipases, lipoprotein lipase and pancreatic lipase.
https://www.ncbi.nlm.nih.gov/books/NBK537346/
hepatic lipase
hydrolyses triglycerides and phospholipids in circulating lipoproteins
is the enzyme for a lipid substrate, and changes the pH of the solution after speeding up the reaction.
What are factors that affect the activity of these enzymes?
https://bio.libretexts.org/Courses/Prince_Georges_Community_College/PGCC_Microbiology/07%3A_Microbial_Metabolism/7.01%3A_Introduction_to_Metabolism_and_Enzymes/7.1.01%3A_Factors_Affecting_Enzyme_Activity#:~:text=for%20their%20substrate.-,Enzyme%20activity%20is%20affected%20by%20a%20number%20of%20factors%20including,pH%2C%20and%20the%20salt%20concentration
.
Enzyme activity is affected by a number of factors. These include the concentration of the enzyme/substrate, the temperature, pH, and the salt concentration.
The factor that I will be observing in the design section of this D&D task is the one of temperature.
The temperature of the environment when an enzyme is in use will affect it by increasing the rate of reaction due to the temperature increasing the kinetic energy.
However, after reaching the optimum temperature for the enzyme, it will begin to denature, essentially causing the enzyme to be rendered useless.
Each mock experiment: aim, IV, DV, CVs, Limitation
alpha amylase:
aim: examining how the rate of reaction of alpha-amylase and a starch is affected by the temperature of the environment
IV: temperature (10, 20, 30, 40 degrees)
DV: time taken for starch to be digested
CV:
Volume and concentration of starch solution
pH of the mixture
Volume and concentration of amylase solution
equilibration time (makes sure results are stable)
Limitations: Finding materials such as the starch, however it is not too bad considering everything in the experiment is used in a science lab.
The experiment could take a lot of time due to the need to wait the same amount of equilibration time before each trial, and each temperature should have at least three trials.
gamma amylase:
aim: Examining how the gamma-amylase enzyme's rate of reaction with starch changes depending on the temperature.
IV: Temperature (10, 20, 30, 40 degrees)
DV: Time taken for starch to disappear
CV:
pH (using a buffer)
enzyme concentration
starch concentration
volume of solutions
equilibration time (wait time before each trial)
Limitations: Finding and using all materials (not really a limitation in this case)
Takes a lot of time to conduct the experiment due to many trials and wait times
pH BUFFERS
https://courses.lumenlearning.com/suny-dutchess-introbio2/chapter/ph-acids-bases-and-buffers/#:~:text=A%20buffer%20is%20a%20solution,bind%20the%20excess%20hydrogen%20ions
.
a solution of a weak acid and its conjugate base that help to keep pH stable
hepatic lipase:
aim: to find how the temperature affects the activity of hepatic lipase by measuring the time taken for lipid hydrolysis to cause a change in pH.
IV: temperature (10, 20, 30, 40 degrees)
DV: time taken for pH indicator to change colour
CV:
beginning pH (using a buffer to make sure the solutions begin at the same pH)
hepatic lipase concentration
substrate (lipid) concentration
total volume of solutions
equilibration time
Limitations: Finding materials like lipids to use in the experiment (although often there are lab substitutes that work)
Buffers may be part of a selection of unavailable equipment in a school environment
Time constraints (one lesson is not enough to conduct all the experiments, the next lesson could have different conditions or errors causing changes in results)
elastase:
aim: investigating the effect of temperature on the rate of reaction on Elastase (enzyme) by measuring the breakdown of elastin (substrate)
IV: Temperature (10, 20, 30, 40 degrees)
DV: time it takes for the elastin to visibly break down.
CV:
pH (using a buffer)
elastase concentration
elastin concentration
equilibration time
total volume of solutions
Limitations: Some materials might not be able to be found inside of a school lab
The time it takes to experiment with every single temperature with multiple trials will take very long, which may cause issues due to short lesson times.
The measurement of cloudiness is entirely subjective, making the results easily inaccurate
risk factors - in part B design
Could this question be tested?
This question could absolutely be tested - developing the operating conditions as the independent variable instead of the usual change of another variable.
How would we test this question?
We could test this question through the experimentation and usage of different operating conditions on a specific trial, such as the time it takes for an enzyme to activate a certain biological reaction.
To test this question, we would have to set up an experiment involving one of the enzymes researched - amylase, lipase or protease.
After choosing one of these enzymes, we would have to consider the condition that we would be changing as the independent variable.