Experimental Design
Tube# 1.(Neg. Control) 2 3 4.(Pos. Control)
Temperature 24° C 24° C 4° C 24° C
Starch (mL) 0 1 1 1
Amylase(mL) 1 1 1 0
Buffer (mL) 2 1 1 2
Total (mL) 3 3 3 3
Table 1 displays the experimental design used for testing the effect of temperature on the rate of enzyme activity.
Results
The data collected from the class, despite showing some variance in the measured value of starch digested, was overall quite consistent. The average values for tube 2 which was at 4°C and tube 3 at 24°C were 0.03 mg/mL and 0.24 mg/mL respectively. The corresponding standard deviation values for tube 2 and 3 were found to be 0.037 and 0.063 respectively. Finally the standard error for tube 2 was 0.012 and the standard error for tube 3 was 0.021. Following the second experiment that determined the concentration of starch digested, a t-test was performed with the data collected. The results of the test were found to be: α equaled 0.05 > p-range, degrees of freedom equaled 16, the t-value was equal to 8.68, and the p value range was 0.05 > p-range
Table 2. Class Data for Starch Digested (mg/mL)
Tube # Tube 2 Tube 3
Temperature 4 °C 24 °C
Group 1 0.04