Enzymes are proteins that are used to speed up these reactions without being consumed by them. The activity of these enzymes can be altered by changing their environments, such as enzyme specificity (speed only a reaction that contains their substrate), increasing and decreasing temperature, concentration level, or adjusting the pH level. Catalase is a catalyst that digests potent hydrogen peroxide and converts it into H2O and O. It is due to this hydrogen peroxide digesting ability that we used catalase in this experiment. To record the role that environment plays in the reaction of an enzyme, we exposed the enzyme to various changes in temperature, concentration, and pH.
Record the results. 4) Potato and Peroxide- a small piece of potato and 2 ml of hydrogen peroxide. Record the rate of reaction. 5) Manganese dioxide and Peroxide- a pinch (tip of wood splint) of manganese dioxide to hydrogen peroxide. Record rate of reaction.
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.
In the experiment, the rate of enzyme activity under various conditions such as different enzyme concentrations, pH values, and temperatures will be measured. It is possible to measure the pressure of oxygen formed in the test tube with the stopper on as the hydrogen peroxide is destroyed. After the start of the reaction, there is no product, and the pressure is the same as the atmospheric pressure. After a short time oxygen accumulates at a constant rate (Masterman, David, and Kelly Redding). Design Question: How do different concentrations of enzyme affect the rate of yeast peroxidase activity?
Find the volume of 2.40 mol of gas whose temperature is 50.0 °C and whose pressure is 202 kPa. 6. How many moles of gas are contained in a 50.0 L cylinder at a pressure of 10100 kPa and a temperature of 35.0 °C? 7. Determine the number of grams of carbon dioxide in a 450.6 mL tank at 1.80 atm and minus 50.5 °C.
The peroxide value (PV) test, which is one of the most common tests used to evaluate the extent of lipid oxidation, is based on measuring peroxides. Objective: To measure the PV or a number of food samples, and to evaluate the meaning of the results. Reagents: Acetic acid (glacial) Chloroform (CCl4) 15% Potassium iodide (KI) 0.01 N (0.01M) sodium thiosulfate (Na2S2O3) Starch indicator 0.5 % concentrated hydrochloric acid HCl 0.01 N (0.00167M) potassium dichromate K2Cr2O7 (fix.) Procedure Determination of the titre of the sodium thiosulfate solution Measure off 10 ml of 0.01N K2Cr2O7 solution to a 200 ml conical flask. Add 0.5 ml concentrated HCl and 1.0 ml 15% KI solution.
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.
* 100% key lime * 50% key lime * 25% key lime 3. This is the formula to produce different key lime concentrations. * M1V1 = M2V2 Preparing of Kirby-Bauer test Materials and apparatus * Broth cultures of P. anvenginosa, E coli, S. aurens and B. spizizenii * Sterile cotton swab * Forceps * Bunsen burner * Whatman filter paper (small piece after punch) * Key lime discs * Parafilm Procedure 1. Swirl the contents of the broth culture of P. anvenginosa until it is equally murky throughout. 2.
The system was heated for 4-5 hr under vacuum at 200°C and then cooled down to the temperature (50°C) where we want to perform the adsorption study. Small doses of test gases consecutively introduced to the system and gradually increased up to 50 Torr until an equilibrium pressure was reached. Then the obtained differential heats of the test gases adsorption were recorded as a function of its coverage. Further, the manifold degassed under vacuum for almost 30 minutes; adsorption was conducted in the same manner. Finally, the number and strength of active surface are obtained from the difference between the adsorbed gases from the first and second