Erik Erikson's theory of psychosocial development outlines eight stages that individuals go through as they develop and mature. The first stage, trust versus mistrust, occurs during the first year of life and is characterized by the development of trust or mistrust in others.
During this stage, infants are dependent on their caregivers for basic needs such as food, warmth, and comfort. If these needs are consistently met in a reliable and predictable manner, the infant will develop a sense of trust in their environment and the people around them. On the other hand, if their needs are not consistently met, or if they are subjected to neglect or abuse, the infant may develop a sense of mistrust and insecurity in their environment and the people around them.
The development of trust versus mistrust is important because it lays the foundation for future relationships and emotional development. Trust allows individuals to feel safe and secure in their relationships, and to be open to new experiences and challenges. Mistrust, on the other hand, can lead to feelings of insecurity, anxiety, and an inability to form close relationships with others.
It is important for caregivers to be attentive and responsive to the needs of infants in order to foster a sense of trust. This can involve providing a consistent and predictable routine, responding to the infant's cries and needs in a timely manner, and being emotionally attuned and supportive.
Erikson's theory of psychosocial development suggests that the development of trust versus mistrust in the first year of life has a lasting impact on an individual's emotional development and relationships. By providing a secure and supportive environment for infants, caregivers can help lay the foundation for a lifetime of trust and healthy relationships.
Effects of Temperature on the Action of Amylase on Starch
Each of the pipettes was labeled with the corresponding temperature for each of the time interval. This is because the higher temperature causes the enzyme molecules to vibrate more, leading to an increase in the frequency of collisions between the enzyme and substrate molecules. Controlled Variables temperature, amount of substrate sucrose present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1. Figure 5: Graph 1: Data points represent the average of 6 trials performed at 0°C. Amylase, as previously mentioned, is the specific enzyme that organisms like bacteria and fungi use to break down starch into its simpler form: the disaccharide maltose.
Investigate the effect of temperature on amylase activity
The experiment was stopped for each well when there was no color change within the first 10 minutes. It means that the molecules can move faster and have a greater chance to collide and react. Set the first temperature limit at 40oC and stand all the six test tubes into the water bath. As the temperature increase, the rate of reaction also increased. However, if the reaction temperature is too high, enzyme may become denatured. After carefully carrying out each experiment using the same amount of iodine for each test 1 drop , the team observed that the least amount of starch was present at 55 degrees Celsius at all times, for both bacterial and fungal amylase because the experiment turned light yellow at this temperature, meaning that starch was broken down. The temperature optimum for the activity of α-amylase was thermostable enzyme and the thermostabilities are affected by many factors such as the presence of calcium, substrate and the other stabilizers.
The Effect of Temperature on Amylase Activity
Research Question How does a range of different reaction temperature 0°C, room temperature during the experiment, 40°C, 60°C, 80°C effect on the rate of reaction between amylase and starch? When the temperature is too low it decreases movement, therefore preventing contact between substrates and enzymes. Therefore, if starch is added to amylase, a portion would accumulate at the bottom of the tube as a result of its high density and weight hence resulting in less starch binding with the amylase molecules. Enzymes are proteins that help catalyze chemical reactions. The Very high temperature will result to the denaturing of the majority of the enzymes hence thwarting substrate binding. Do not fill all the well, start with 20 and add more as needed. The activities of these two enzymes were studies comparatively over a period of 10 minutes and at temperatures of 0, 40, 60 and 95°C.
