the enzymes and ruining the experiment. After the enzymes have been denatured, they can no longer react.
             It will also be important not to agitate the solution at all, because this would cause collisions between particles, speeding up the reaction time and making the test unfair.
             While doing an experiment such as this, it is vital to be safe at all times. You should stand up at all times, making sure that stools are firmly under desks. When the Bunsen burner is not being used, make sure that the orange 'safety flame' is on. Use a heatproof mat and safety gauze.
             When I change the chosen variable (temperature), I predict that the reaction rate will increase. However, after the temperature has reached about degrees, the enzymes will be denatured, therefore the reaction rate will decrease, 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 tempera...