temperature effects on enzymes

Topics: Enzyme, Chemistry, Protein, Experiment / Pages: 2 (302 words) / Published: Oct 8th, 2014
Jannel Chavez
Period 1, Bio Acc.
Mrs. Petrov
October 1, 2014
Tyrosinase Enzyme Lab Question
What are enzymes and how can we cause changes in enzyme function?
The objective of this experiment is to observe if changes in temperature will cause a disruption in enzyme function.
If we add and boil enzyme in L-Dopa, then the color will become darker because the temperature will denature some of the enzymes.
Independent: Temperature
Dependent: Color change
Control: Time, Room temperature
We were assigned different jobs to perform the experiment
Janelee had two jobs because we were a group of 3 people.
Jobs Mixer Timer Recorder Reader
Trial 1 (control) Janelee Jannel Karessa Janelee
Trial 2 (experimental) Janelee Jannel Karessa Janelee
After we put the Tyrosinase enzyme in boiling water and added the L-Dopa, we immediately noticed that it took a much longer time to change color than the control group. The experimental group only got to DOPA-chrome level of 2.0, meaning an I in the color chart, while the control group got all the way to 3.0, which will be a J in the color chart. The experimental group didn’t even get to the lower levels of the color chart.
The purpose of an enzyme is to speed up a cell’s chemical reactions by reducing the need of activation energy. Most of all enzymes are proteins. Its three-dimensional structure is what determines the protein’s function. This means that if the structure of the protein is disrupted then so is the function. This disruption is called denaturation. Temperature and changes in pH can cause denaturation in enzymes. Above a certain temperature, activity begins to decline because the enzyme begins to denature. The graph shows that there was a certain decline when put in boiling water.

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