pH levels can have an effect on the shape of the protein molecule and when the shape of the enzyme is changed, the ability to catalyze the reaction is taken away. This experiment tests the pH levels effect on the reaction rate of the catalase. Another variable in reaction rates is temperature. As temperature increases, reaction rates increase as well, but eventually the energy is too great which breaks down the enzyme structures. The experiment used to identify the effects of temperature on reaction rates is the measurement of foam produced in the reaction of catalase and hydrogen peroxide (Franzen).
Properties of Enzymes: Peroxidase, A Case Study Objectives Name the class of macromolecules to which peroxidase belongs and the monomers that make it up. Name the substrates and products of the peroxidase catalyzed reaction. Explain the role of guaiacol in this experiment. Define enzyme, activation energy, active site, pH, and denaturation. Distinguish between oxidation/reduction, activation energy/catalysis, substrate/product, and hydrogen peroxide/peroxidase.
DETERMINING THE PROPERTIES OF AN ENZYME I. Abstract Enzymes are responsible for the speed at which chemical reactions they are involved in take place. This experiment determines the effects that concentration, temperature, pH, and boiling have on an enzyme’s ability to perform its work. It is hypothesized that none of these variables will have any effect on the activity of enzymes and these hypotheses are tested using dye-coupled reactions to determine the rate at which peroxidase converts H2O2 into water (H2O) and oxygen (O2). Each hypothesis is subsequently rejected as data suggests that concentration, temperature, pH, and boiling all have an effect on enzyme activity. II.
ISOPENTYL ACETATE SYNTHESIS Post-Lab Submitted by Vivian M. Chan Teaching Fellow: Long Nguyen Calculations and Conclusion: In this lab, isopentyl acetate was synthesized by combining isopentyl alcohol and acetic acid. In this reaction, molecules were joined through the intermolecular elimination of water. A method of liquid extraction was used to wash the product with water, Sodium Bicarbonate and Sodium Chloride. Simple Distillation was used to retrieve a more pure product. The final crude product yield was 0.91g and the pure product yield was 0.36g.
BIO 132 Digestive Physiology PRELAB questions What is the purpose of this laboratory? These experiments will examine the effects of enzymes, variable ph and temperature on ingested starch, fats, and proteins in the digestive system What are the products of digesting: Starch? Glucose Fats? Fatty acids and Glycerol Proteins? Amino Acids What is an enzyme and how does it work?
In this lab, we examined how three of those factors, temperature, PH and salt concentration affected the enzyme function. High temperature disrupts the binding of substrate and enzyme. Low temperature decreases the collision between enzymes since the molecules moves slower. PH and salt concentration disrupts the 3- dimensional shape. In this lab, the affects of these factors on the liver enzyme, catalase was examined.
Make sure that none of the tubes have been contaminated with acetone (which gives a positive DNP test) in the cleaning process. 3. Put 10 drops of DNP reagent into each of the four test tubes. **Safety alert**The DNP reagent should be handled carefully and kept off skin and clothing. If contact occurs, wash the contacted area immediately with cool water.
A spectrophotometer was used to annotate the change in color resulting from that oxidation, which directly correlates to the amount of hydrogen peroxide converted. It has been noted that in these experiments, temperature was a more important factor than acidity. This is because the reactions were found to be most effective at temperatures between 23° to 40° Celsius, and at pH between 5 and 9. Therefore, these effects suggest that peroxidase is at its peak level of performance when it is at or a little above room temperature, and when it is at a water-like pH level. The effects of temperature and of pH were tested in this experiment.
Another control consisted of 5cm³-distilled water in fifth test tube and 5cm³ casein in a final test tube. All of these were also placed into the water bath. Black card was placed behind the test tubes to help spot the clearing of the solution. The enzyme and substrate were mixed, a stopwatch started immediately, and the time for the suspension to clear noted. This was repeated for the controls, and the whole experiment repeated for different temperatures, ranging from 25°C - 65°C.
For mixture #6, the composition also remained the same but the temperature of the mixture was lowered to 100C and the reaction time (309s) was noted. I realized that that in the presence of a catalyst, the reaction occurred at a faster rate and when the temperature was decreased, the reaction rate was doubled. The concentration of the ions in the compounds was also calculated for every mixture with the dilution formula (C1V1=C2V2) and the reaction rate was also calculated by comparing a ratio of the concentration of blue starch complex (S2032-) and reaction time. The rate constant was also calculated for mixtures #1 - #4. The order of the different reactions was calculated by substituting known values for rate and concentration into the rate law giving rise to