Figure 4a shows data on REACTION RATE vs. the effects of enzyme inhibition experiment. The enzyme did not work with the inhibitor. 5) DISSCUSION Our hypothesis was that while trying to determine the optimum temperature for peroxidase the enzyme was going to denature or that the enzyme activity was going to increase at 60°C. Based on our results we concluded that it was a moderate inhibitor because as the temperature increased the reaction rate (absorbance) also increased instead of decreasing. For the effect of the pH on the peroxidase we did think that the pH5 was going to have the greatest amount of absorbance because it reacted well and it had the most enzyme.
Laura Mccain Lab 5: Osmosis with Hypertonic, Isotonic and Hypotonic tonicity Purpose: The purpose of this lab is to familiarize you with osmosis and, specifically, what happens to cells when they are exposed to solutions of differing tonicities. Hypothesis: Hypotonic Solution: the cell has a higher concentration in it than in the area surrounding it. Water moves into the cell to equal out concentration. Isotonic Solution: The cell has a equal proportion of concentration with the area surrounding. Water continually flows in and out to keep concentration even.
Changing the pH toward the optimal pH will [ increase | decrease | not change ] the rate of reaction. Introducing a competitive inhibitor will [ increase | decrease | not change ] the rate of reaction. 4. Place a check mark next to the things that are expected to INCREASE the rate of an enzymatic reaction ___X____ Add more enzyme ___X____ Add more substrate ___X____ Adjust pH to optimal level _______ Add a non-competitive inhibitor _______ freezing 5. What characteristics do all enzymes share?
Controlled Variables. temperature; pH; sucrase + sucrose incubation time 4. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. The amount of product produced is an indicator of sucrase activity. This is an indicatore because sucrase is an enzyme found in the small intestine that catalyzes the splitting of the disaccharide sucrose into the monosaccharides glucos and fructose.
While the non-standard is just what is made in a lab well that is at least what I once thought. Though through the studies of this class I have come to find out different I found the truth. Standardized herbs or extract is the main component of an herb that gives it’s healing property and then is enhanced to make it more potent. While this is great and all it does delivery a stronger dose faster than a non-standardized herb. There is also the possibility that by choosing standard over non-standard your might be missing out on another factor that make the herbs main component work even better.
2. Explain why denatured sucrase was used as a control. to determine if a true effect was made on the active sucrase by ph, temperature and sucrose or if affect would be seen on both denaturated and active sucrase 3. Alkaline DNS denatures sucrase. Explain why it is important to denature the enzyme.
The dependant variable of this experiment will be the rate of reaction of the enzyme catecholase with its substrate catechol. The independent variable of this experiment is the various pH levels that the catecholase and catechol are exposed
II. Introduction Part 1: The Effects of Concentration on Enzyme Activity In this experiment, the effects of concentration on enzyme activity were determined by using a spectrophotometer to observe absorbance changes taking place in samples containing a pH 5 buffer, guaiacol, hydrogen peroxide, and different volumes of potato extract. Hypotheses Ho: The amount of enzyme added does not influence the rate of reaction. Ha: The amount of enzyme added does influence the rate of reaction. Part 2: The Effects of Temperature on Enzyme Activity In this experiment, the effects of temperature on peroxidase activity were determined by using a spectrophotometer to observe absorbance changes taking place in temperature treated samples containing potato extract, guaiacol, hydrogen peroxide, and pH 5 buffer.
The pH optimum? How would you classify the phosphatase activity found in your extract? The temperature optimum of the enzyme extract was 55°C. The pH optimum was 5. The enzyme can be classified as an acid phosphatase.
One progress on TLC called high performance TLC (HPTLC; Sherma and Jain, 2000).HPTLC makes use of gel qualities that are finer, so that thinner plates and smaller. This allows faster separation times and better separation efficiency. HPTLC has improved reduced resolution and detection limits, so that the to walk two dimensions. To phospholipids visible on the TLC plates are used detection reagents. spots corresponding phospholipids may be carbonized by the addition of phosphomolybdic acid, sulfuric acid or copper sulfate in phosphoric acid, and then heating of the sample.