j Abstract Enzyme inhibition is important because it helps cure sickness by injecting the correct inhabitant. PTU was experimented to discover what type of inhibitor it is to Catechol Oxidase (Potato Extract) by seeing if there is a color change when the two interact. Results show that PTU was not a competitive inhibitor, saying that it did not bind to the Potato Extract (Catechol Oxidase. Introduction Enzyme inhibition is important in life because many medications contain enzyme inhibitors, some being competitive inhibitors and other noncompetitive. Competitive meaning it would bind to the active site therefore blocking it decreasing enzyme activity, noncompetitive being that it would just simply bind elsewhere and or change the shape of the enzyme causing no feedback.
At a stimulation frequency of 15 Hz how many stimuli were there per second? There are 15 pulses (stimuli) per second. Results Table 4: Measurement of Threshold Stimulus Force (gf)(Motor neuron 1) 100 mV 0 Voltage (mV) 300 mV 0 200 mV 0 400 mV 0.080 500 mV 0.080 Effect of Stimulation Value on Twitch Contraction Force 1. What is the threshold stimulus? 400mV 2.
Hypothesis My hypothesis is that the volume of carbon dioxide released from the yeast will be high when it is respiring with glucose and fructose, but with lactose, as it is a disaccharide and the yeast does not contain the enzyme lactase, which is needed to break lactose down. Method 1. For each repeat, the 3 boiling tubes were set up in a test tube rack, each containing 4cm3 of 30% yeast solution and 4cm3 of the 15% sugars: glucose, fructose and lactose. 2. 5 drops of Janus Green solution was then added to the substrate, in order to indicate when the substrate would begin anaerobic respiration.
Aim: To investigate the effects of changing in PH on the activity of enzyme (trypsin). Hypothesis: Alternative hypothesis: As the PH level goes up, the enzyme activity of trypsin will speed up. The following graph is the prediction supporting my hypothesis. Introduction: Biology background (with theories) What are enzymes? Enzymes act as biological catalysts; they make chemical reactions to work quicker and remains unchanged when the reaction finishes.
Steven Michael Stepien TB143 Week 2 6/25/2011 HISTORY OF INTEL CPUs USED IN PCs That was the year Intel created the 8086, a 3-micron chip chugging along at 4.77MHz, while later versions would run at up to 10MHz. The 8086 had just 29,000 transistors, which was still nearly four times as many as the 8085 released in 1976, and was Intel's first 16-bit microprocessor and responsible for kicking off the 16-bit era (note that the 8086 wasn't the first 16-bit chip). Backwards compatibility with software written for the 8008, 8080, and 8085, and the ability to address 1MB of memory natively made the 8086 a near instant success. Intel entertained the computing world with the 80286 in 1982, a 1.5-micron part with a mind-boggling 134,000 transistors and 16MB of addressable memory. The first 286 pedaled along at 6MHz and, like the original 8086, would later double in speed.
1 mark AND Extreme pH denatures the enzyme, altering the shape of the active site and preventing the enzyme and substrate forming a complex, thereby decreasing the rate of the reactions. This is seen in a decrease in the amount of oxygen being produced. 1 mark c. This pH will need to be read from the graph 1 mark AND Optimum pH 1 mark Question 2 a. Any 2 of the following The volume the pH solution The volume of peroxide The surface area of the liver cube The same size test tube 1 mark b. The pH 1 mark c. Treatment group refers to all groups which are being manipulated or varied during an experiment.
All types of saliva (G1, G2 and G3) were able to promote hardness recovery of enamel erosion lesion and no difference was found among them (G1xG2, p=1,000; G1xG3, p=0.117; G2xG3, p= 0.135). Deionized water (G4) did not promote hardness recovery. Table 2 shows the data of the protective effect of the different types of saliva against erosion. The effect of the deionized water (G4) resulted in higher percentage of hardness loss than all saliva (G1, G2 and G3) (P=0.0001). Artificial saliva with mucin (G1) and human saliva/in situ (G3) promoted the lowest percentage of hardness loss, without statistically differences between them (P=
And at ninety five degrees Celsius, all of the starch was present. From these results it is concluded that the test tubes in the zero and forty degrees Celsius, the amylase enzymes were properly functioning in a slower rate. The amylase in the sixty degree Celsius water baths were functioning in their optimal conditions since there was no starch present. It is concluded that the amylases in the ninety five degrees Celsius were denatured since starch was present throughout the whole experiment. Introduction Enzymes are the biological catalysts that regulate reactions in cells