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Example research essay topic: Rate Of Reaction Carbon Dioxide - 1,229 words

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... onward sources, from a textbook, encyclopedia, and preliminary work that I have done in class. I have shown my results on a bar chart and a line graph. On the line graph, I have drawn a curve of best-fit. There were no anomalous results. From my results, and my graph, I have found out that as the temperature of the enzymes (yeast in this case) is increased, the rate of reaction speeds up.

However, when the temperature reached a certain point, (about 40 degrees Celsius), the enzymes became denatured, and the rate of reaction slowed down, eventually reaching zero, as I mentioned in my prediction. I have drawn three construction lines on my graph, the first shows the temperature increasing steadily, and the reaction rate increasing steadily. The temperature is about 22 &# 61553; C, and the amount of carbon dioxide released is about 6. 4 cm 3. The second construction line is the fastest reaction rate in the investigation. The temperature is about 40 &# 61553; C, and about 14. 6 cm 3 of carbon dioxide has been released.

The third construction line shows the temperature decreasing steadily, and the reaction rate decreasing rapidly, as the line is very steep. The temperature is 50 &# 61553; C, and about 7. 4 cm 3 of carbon dioxide has been given off. I can explain my results, using earlier scientific knowledge. after the temperature has reached about degrees, the enzymes became denatured, therefore the reaction rate decreased, eventually reaching zero.

Enzymes function most efficiently within a physiological temperature range. Since enzymes are protein molecules, high temperatures can destroy them. An example of such destruction, called protein denaturation, is the curdling of milk when it is boiled. Increasing temperature has two effects on an enzyme. First, the velocity of the reaction increases somewhat, because the rate of chemical reactions tends to increase with temperature; second, the enzyme is increasingly denatured.

Increasing temperature thus increases the metabolic rate only within a limited range. If the temperature becomes too high, enzyme denaturation destroys life. Low temperatures also change the shapes of enzymes. With enzymes that are cold sensitive, the change causes loss of activity. Both excessive cold and heat are therefore damaging to enzymes. The degree of acidity or basicity of a solution, which is expressed as pH, also affects enzymes.

As the acidity of a solution changes, e. g. the pH is altered -- a point of optimum acidity occurs, at which the enzyme acts most efficiently. Although this pH optimum varies with temperature and is influenced by other constituents of the solution containing the enzyme, it is a characteristic property of enzymes. Because enzymes are sensitive to changes in acidity, most living systems are highly buffered; e. g.

they have mechanisms that enable them to maintain a constant acidity. This acidity level, or pH, is about 7 in most organisms. Some bacteria function under moderately acidic or basic conditions; and the digestive enzyme pepsin acts in the acid milieu of the stomach. There is no known organism that can survive in either a very acidic or a very basic environment. Most chemical reaction happen faster when the temperature is high. At higher temperatures molecules move around faster, this makes it easier for them to react together.

Usually, a rise of 10 degrees Celsius will double the rate of a chemical reactor. Most of the chemical reactions happening inside a living organism are controlled or catalyst by enzymes. Enzymes are proteins that are BIOLOGICAL CATALYSTS. A catalyst is something that changes the rate of a chemical reaction without itself undergoing any change. Enzymes have an active site. This is a special shape, in which a specific molecule can fit, e.

g. starch fits into the active site of amylase. This is called the lock and key theory. A lock is a special shape and only a key of the required shape can fit and open the lock. The enzyme is the lock and the substrate is the key.

In my investigation, the substrate was the glucose, the key. The lock was the enzyme. The collision theory is used to predict the rates of chemical reactions, particularly for gases. The collision theory is based on the assumption that for a reaction to occur it is necessary for the reacting species (atoms or molecules) to come together or collide with one another. Not all collisions, however, bring about chemical change.

A collision will be effective in producing chemical change only if the species brought together possess a certain minimum value of internal energy, equal to the activation energy of the reaction. Furthermore, the colliding species must be oriented in a manner favourable to the necessary rearrangement of atoms and electrons. Thus, according to the collision theory, the rate at which a chemical reaction proceeds is equal to the frequency of effective collisions. Because atomic or molecular frequencies of collisions can be calculated with some degree of accuracy only for gases (by application of the kinetic theory), the application of the collision theory is limited to gas-phase reactions. So, by heating up the molecules more, it makes particles collide more often in a certain time, and makes it more likely that collisions result in a reaction. Because there are more effective collisions, temperature has a large effect on rates of reaction.

If you raise the temperature by 10 &# 61553; C, you roughly double the rate of many reactions. I think that there are some improvements that I could make to the way that I did my method. I would try to manage my time better. I would also make sure that the yeast solution was measured out with better accuracy. I do not think that I should have repeated any more readings, I think that three is enough to give a good level of accuracy.

If I were to repeat my results again, I think that I would get around the same results, I believe that they were reliable. I would not change the equipment in any way if I were to repeat the investigation. My results were over a good range, which ensured that the results were more accurate, and a clearer picture could be obtained than if the range was very small. If the range was very small, for example, the enzymes would not have become denatured, and the full extent of the investigation would not have been realised. As the last reading shows no carbon dioxide given off, I believe that my range was good, just right for the experiment.

There are no results that do not fit in with the general pattern of readings, they all follow. My results are good enough to draw a firm conclusion, because they show the temperature increasing, therefore the reaction rate increasing, then they show the enzymes reaching their OPTIMUM TEMPERATURE, (the highest temperature that they can reach before becoming denatured). They then show what happens after the enzyme has become denatured, the temperature still increases, but the reaction rate decreases, eventually to nothing. To extend my investigation, I could investigate the other factors affecting the rate of fermentation of yeast. I could also use another substrate and see what occurs. There is a pattern in my results, as I have earlier explained, but it only occurs over the range of values that I have used, because the enzymes become denatured.

Bibliography: chemistry


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