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Heat denaturation of an named enzyme: Name of enzyme: Amylase (i) Describe how the enzyme was treated in the test investigation and in the control - Leaving Cert Biology - Question b - 2021
Question b
Heat denaturation of an named enzyme: Name of enzyme: Amylase (i) Describe how the enzyme was treated in the test investigation and in the control. Test: Boiled (... show full transcript
Worked Solution & Example Answer:Heat denaturation of an named enzyme: Name of enzyme: Amylase (i) Describe how the enzyme was treated in the test investigation and in the control - Leaving Cert Biology - Question b - 2021
Step 1
(i) Describe how the enzyme was treated in the test investigation and in the control.
Answer
In the test investigation, the enzyme Amylase was boiled or heated to a temperature exceeding 60°C, which causes denaturation and inactivates the enzyme. In contrast, the control sample remained unheated, meaning that the Amylase was not boiled or heated strongly, allowing it to retain its functional structure.
Step 2
(ii) Compare the results:
Answer
The results observed in the test investigation showed no activity of the Amylase enzyme, with no foam or bubbles and the absence of blue-black coloration, indicating that the enzyme was denatured. In the control, there was a high level of activity, characterized by the production of foam or bubbles, and a strong blue-black coloration, confirming the enzyme's activity.
Step 3
(iii) How did you measure the rate of enzyme activity?
Answer
The rate of enzyme activity can be measured by observing the change in height or volume of foam (or bubbles) produced during the reaction. Alternatively, one could measure the time taken for the disappearance of a visual indicator, such as the blue-black color that indicates the presence of starch in the solution.
Step 4
(iv) Label the axes below and draw a curve to show how the rate of enzyme activity varies with temperature.
Answer
For the graph:
- X-axis: Temperature (°C)
- Y-axis: Rate of enzyme activity (indicated by height of foam or rate of disappearance of blue-black color).
The curve should rise to an optimal temperature (around 37°C for Amylase), then fall sharply as temperatures exceed the denaturation threshold.