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Yeast Catalysis’ Result Towards Different Temperatures

ABSTRACT:
The student/students will be able to design and perform an experiment that will have a dependent variable, fixed variable, multiple trials, know how to differentiate between qualitative and quantitative data, and set up data tables and charts. They will also be able to plot the data and establish relationships, perform statistical analysis, and make changes to experimental techniques.
KEY WORDS:
Enzyme, Yeast, Catalase, Experiments, Statistical Analysis, Temperature

INTRODUCTION:
The activity of enzymes is strongly affected by changes in PH and temperature. The more warmer the temperature is the more better the enzyme will work, but if the temperature is raised above forty-five the enzyme will be destroyed (Shrine). However, one must also realize in that high temperatures can cause thermal denaturation, change in the tertiary structure of an enzyme, and freezing may also damage an enzyme as well as heat. (Taggart) PH affects enzyme activity because if the solution is too acidic or too basic the catalase is inactive and no longer will function as an enzyme.
Most living things produce enzymes. This enzyme is produced to decompose hydrogen peroxide into water and oxygen gas (Hewitson). Hydrogen peroxide is toxic to living organisms, which is why you put it on wounds to kill germs. Baker’s yeast also produces a certain catalase enzyme. You will use the bread yeast to perform a number of experiments teaching you the basics of experimental design and statistical analysis for learning the effect of temperature on a yeast catalase enzyme.
MATERIALS/METHODS:
The first thing that my group and I did was we decided on what temperatures we would like to use for testing this experiment, we were told to use the temperatures of 0, 22, 40, and 70 degrees based on the variables of having a room, hot, and cold temperature. Using the hole...