SCIENCE LAB REPORT

Enzymes Activity

Elena Piovesan
09.04.20XX
TH
9 GRADE SCIENCE
BACKGROUND INFORMATION

Enzymes are essential proteins that help speed up all biochemical reactions in our
bodies, they are used for digestion, liver function, detoxification, muscle building and
more. The main enzyme types are: amylase, maltase, lactase, lipase, sucrase, and
proteases.

One or more polypeptide amino acid chains make up a large protein enzyme molecule.
The unique protein folding patterns, that are essential for enzyme specificity, are
controlled by the amino acid sequence. The structure of a protein may lose its integrity
and lose its ability to function as an enzyme if the enzyme is subjected to modifications,
such as changes in temperature or pH. Sometimes, but not always denaturation can be
undone.

"Active sites" are found in every enzyme. This area has a distinctive form from the
others. A substrate is the substance which an enzyme uses to function. The substrate has
a unique form as well. For an enzyme to work, the substrate and the enzyme must
connect.

When the human core temperature is normal, or around 37°, enzymes function best.
Enzyme reactions increase as temperature increases. Yet, the enzyme stops working if
the temperature rises too much. Because of this, a high temperature might damage
biological processes and denature the enzyme's process. To test this theory, we used yeast
which is an enzyme and when in high temperatures it has the same reaction as described
before.

HYPOTHESIS

Knowing that when enzymes are in extremely high temperatures it causes them to
denature, we predicted that the reaction of the medium temperatures (30° - 50°) would
have been the temperatures with the most reaction, due to the fact that the average body
temperature is 37° and that is the temperature that enzymes react to best.

The temperatures that would have obtained much less of a reaction would have been the
remaining temperatures (10°, 70°, 90°) because of them being paranormal temperatures
which enzymes are not used to.

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VARIABLES

Independent: The temperature of the water

Dependent: The ml of the tube lowering

Control: The amount hydrogen peroxide and amount of yeast

MATERIALS

1. 5 (0.1 g) of yeast
2. 5 test tubes
3. Measuring cylinder
4. Bowl
5. Stand
6. Clamp
7. Tube with stopper
8. Computer to measure data
9. Hydrogen peroxide
10. Water bath

PROCEDURE
1. Attach the clamp on the stand
2. Add water to the bowl
3. Add water to the measuring cylinder and place upside down in the bowl with the
water
4. Attach the measuring cylinder to the clamp
5. Place the end of the tube inside the end of the measuring cylinder
6. Measure 1x:
a) Put 5 ml of 10° hydrogen peroxide into the test tube
b) Add 0.1 g of yeast
c) Put the stopper on the test tube, measure the final remaining ml for 30 secs
7. Measure 1x:
a) Put 5 ml of 30° hydrogen peroxide into the test tube
b) Add 0.1 g of yeast

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 c) Put the stopper on the test tube, measure the final remaining ml for 30 secs
8. Measure 1x:
a) Put 5 ml of 50° hydrogen peroxide into the test tube
b) Add 0.1 g of yeast
c) Put the stopper on the test tube, measure the final remaining ml for 30 secs
9. Measure 1x:
a) Put 5 ml of 70° hydrogen peroxide into the test tube
b) Add 0.1 g of yeast
c) Put the stopper on the test tube, measure the final remaining ml for 30 secs
10. Measure 1s:
a) Put 5 ml of 90° hydrogen peroxide into the test tube
b) Add 0.1 g of yeast
c) Put the stopper on the test tube, measure the final remaining ml for 30 secs

RAW DATA

DEGREES -> 10° 30° 50° 70° 90°

Initial ml 50 ml 50 ml 50 ml 50 ml 50 ml

Final ml 45 ml 40 ml 14 ml 48 ml 50 ml

Amount of
5 ml 10 ml 36 ml 2 ml 0 ml
ml lost

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PROCESSED DATA

ANALYZING DATA

The results were quite predicted in the end, because, like we hypothesized, the higher
temperatures wouldn't have had any particular reaction: the 70° and 90° had close to no
reaction because the measuring cylinder lost only 2 ml and 0 ml, while the optimal
temperatures (30° and 50°) had the most effective reaction due to the fact that the
measuring cylinder lost 10 ml and 36 ml.

The result for 10° was quite expected because, it is not an extreme temperature nor it is a
normal temperature for enzymes to affect and work properly, the fact that the amount of
ml lost was 5 and that was expected.

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CONCLUSION

In conclusion, we are pretty satisfied with our prediction and experiment in general,
because the prediction was fairly accurate and the processed data as well was successful.

The experiment was executed precisely and correctly, maintaining the temperature
always constant to the degree it was supposed to be in for each part of the experiment
that we needed to test the yeast in.

REFERENCES

“Enzymes: What Are Enzymes, Pancreas, Digestion & Liver Function.” Cleveland
Clinic,
https://my.clevelandclinic.org/health/articles/21532-enzymes#:~:text=Enzymes%20a
re%20 proteins%20that%20 help,check%20for%20injuries%20and%20 diseases.

“Enzyme.” Encyclopædia Britannica, Encyclopædia Britannica, Inc.,

https://www.britannica.com/science/enzyme.