The Effect That Temperature Has on Enzyme Activity
Collected enough results to be able to spot a pattern and match them to my prediction. If there was more time available, more temperatures could be used, which would give a greater degree of accuracy as well as ensuring that the enzymes worked in the same way up until the temperature which they are destroyed at. Other ways in which the experiment can be improved are:
Decreasing the time between each reading: This way the progression of the breaking down of the starch would be more clear and the time in which it took the reaction to finish would become more precise.
Increasing the amount of temperatures that the solution of starch and amylase were tested at:
This would allow the experiment to become more accurate and also the optimum temperature would become more accurate as well as the temperature at which the enzymes are destroyed.
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