catalyse enzymes are found in potato, they break down hydrogen peroxide and water in to oxygen. Catalyse enzymes work best in body temperature because they are well suited to that temperature. Catalyse enzymes can be affected by temperature, concentration level but it is mostly affected by temperature. The structure of an enzyme is that the food is a substrate and the enzyme has an active site. The substrate fits in to the active site to produce a molecule of enzyme.
Effect of Enzyme Activity on Temperature Aim: The aim of this experiment is to investigate how effectively the enzyme amylase breaks down starch at different temperatures Research Question: How does the increase in temperature affect the time taken for amylase to breakdown 2ml of starch? Purpose: Background Information: Enzymes are biological catalysts that comprise the largest and most highly specialized class of protein molecules. Enzymes act as catalysts to increase the rates of chemical reactions. A fundamental property of enzymes is their specificity. Various enzymes have unique shape and chemical composition that creates a site, called and active site.
Carbon in the form of graphite is used in this study to convert the signals to sound (Matsuhashi et al., 1998). This study was conducted to make the culturing of bacteria easy and fast. It also enhance the growth-production of certain bacteria. Statement of the Problem This research study was conducted to determine the effects of physical sound to the growth-production of bacteria. Some added objectives are: 1.
The reason for this is because; this allows the substrate to bind to the active site, which is known as the ‘lock and key model’. The substrate is the key and active site is the lock. No other key will fit into the lock. There are many factors that affect the rate of enzyme activity in the liver, namely, Ph level, and substrate concentration. I chose to do an experiment on ‘How temperature can affect the rate of enzyme activity in the liver?’ Temperature affects the “speeds of the molecules, the activation energy of the catalytic reaction and the thermal stability of the enzyme and substrate.” (2) At different levels of temperature the affects on the enzyme in the liver varies.
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.
These proteins are highly specific regarding what they do and under what conditions they do it in. Like a lock and key, the enzyme and substrate must fit correctly in order for the enzyme to work properly. The reaction we are investigating is the breakdown of hydrogen peroxide catalysed by the enzyme catalase. Five trials will be run at pH levels 4,7 and 10 From prior knowledge, I know that pH is a measure of the concentrations of hydrogen ions in a solution. The higher the hydrogen ion concentration, the lower the pH.
Cholesterol helps to form the bilayer membrane that surrounds each cell within the body. (Cooper, 2000) Cholesterol is made by the liver and acquired through diet, and consists of a waxy like substance. The body uses cholesterol in the production of some hormones, bile, Vitamin D and is found within cells and blood. Cholesterol is also used in the production of myelin sheaths, which are essential in the covering of the nerves. HDL’s (high density lipoprotein) is considered to be “good” cholesterol and assists in carrying LDL’s (low density lipoprotein) to the liver to be processed and exported out of the body.
Procedure is to be repeated using temperature of 0o, 60o, and 80o C. Introduction Enzymes are single-chain or multiple chain proteins that act as biological catalysts with the inherent ability to promote specific chemical reactions in vivo, as well as in vitro. Like all catalysts enzymes work by lowering the activation energy required for the reaction to occur, this is achieved because enzymes facilitate the formation of the transition state from substrate to product. Enzymes have three distinctive characteristics: 1. High specificity The ability to select and thus promote a particular chemical reaction on a single or small number of structurally related molecules is a key aspect of enzyme mechanics. Invertase is the enzyme which catalyses the hydrolysis of the disaccharide sucrose, into the monomers of glucose and fructose; due to the high specificity of enzymes one would not expect invertase to catalyze the
"The reports have broadly concluded that genetically modified plants are not only safe but in many respects friendlier to the environment than non-engineered crops grown via continental farming methods." (Mestel 2) GMO's are safe but they should be labeled, people have the right to know the ingredients in their food. However, genetically modified foods could have a number of health risks. I feel that genetically modified foods are safe to eat. These modifications allow farmers to frow crops with easier weed control and fewer pest-killing chemicals.
Genetically modified foods are foods that have been engineered in the laboratory. They are improved in many ways. In the first part of my speech I will talk about the genetic modification technology in food and agriculture, locating improvements. In the second part I will include a debate about food safety, consumer attitudes and other concerns. Newspapers frequently carry stories about genetically modified food.