Design: 1. The effect of temperature on the rate of reaction of an enzyme (amylase). 2. Research Question: a. How does temperature affect the rate of reaction of amylase? 3. Hypothesis a. As the temperature increases, the rate of reaction of amylase also increases. After it reaches the optimum temperature, the rate of reaction will start to decrease until all the enzymes are denatured. 4. Background a. Amylase is found in the saliva (mouth) of humans. It helps to digest food particles in our mouth by catalyzing the starch in food particles, into sugars. b. In this experiment, we ware trying to find how temperature affects the rate of reaction of amylase catalyzing starch into sugar. An increase in temperature will often increase the rate of …show more content…
You must first check if all the equipment and materials are present and ready to use. Including a lab coat and safety goggles, which you must wear before beginning with the experiment. b. You may use this table to record your data, or create another table similar to this i. Test tube Time taken to change color/sec Color change 1 2 3 4 5 c. Separate the test tubes into 2 groups (there should be 2 groups of 5 now) d. Label 5 test tubes A1-A5 (A for amylase solution) e. Label the other 5 test tubes S1-S5 (S for starch solution) f. Place all the test tubes in a test tube rack g. Label one beaker “cold water” and fill it with cold water from the water dispenser h. Label another beaker “normal water” and fill it with the normal water from the dispenser i. Label another beaker “ warm water and fill it with hot water from the water dispenser j. Label another beaker “ very warm water and fill it with hot water from the water dispenser, then place it on magnetic stirrer (hot plate stirrer) while measuring its temperature k. Label another beaker “ hot water and fill it with hot water from the water dispenser, then place it on magnetic stirrer (hot plate stirrer) while measuring its …show more content…
You must first test the pH level of the amylase and starch solution using pH test strips, so that the experiment may be fair m. Then measure 3cm3 of amylase solution using the measuring cylinder, the pour it into the test tubes labeled A1-A5 n. Do the same for the starch solution but pour into the test tubes labeled S1-S5 o. Put test tubes A1 and S1 into the beaker labeled “cold water” p. Put test tubes A2 and S2 into the beaker labeled “normal water” q. Put test tubes A3 and S3 into the beaker labeled “warm water” r. Put test tubes A4 and S4 into the beaker labeled “very warm water” s. Put test tubes A5 and S5 into the beaker labeled “hot water” t. Mix the amylase solution with the starch solution when both are at the same temperature in each beakers (pour the amylase solution into the starch solution) u. Quickly add 3 drops of iodine solution into all 5 mixed amylase and starch solutions, while starting the stopwatch for each (should be 5 separate
Next, about 10 mL of both solutions, Red 40 and Blue 1, were added to a small beaker. The concentration of the stock solution were recorded, 52.1 ppm for Red 40 and 16.6 ppm for Blue 1. Then, using the volumetric pipette, 5 mL of each solution was transferred into a 10 mL volumetric flask, labelled either R1 or B1. Deionized water was added into the flask using a pipette until the solution level reached a line which indicated 10 mL. A cap for the flask was inserted and the flask was invented a few times to completely mix the solution. Then, the volumetric pipette was rinsed with fresh deionized water and
When the substance reacted with the solution it turned from its initial color yellow/brown to its final color lilac/violet. The experiment went by easily flowing nicely, although one or two things went wrong, none had any effect on the experiment. It is very important to know what foods are composed of because, knowing what is inside our food is essential for our health. We need to be aware of what things we are consuming and what we should be consuming for our bodies to function properly.
Step 2: Mix both test tubes , shake gently and time the reaction. Step 3: The same step as procedure 1, and step 3 which is to record the observed color step 4: use the palette/color chart to help you identify the observations you make. Safety precautions: Pull your hair back Safety eye goggles Closed toe
Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.
The best conditions are cold temperature, high concentration and a high pH.The conditions would be different for different enzymes because all proteins are different. 6. How would you design an experiment to show how much faster H2O2 decomposes in the presence of an enzyme then it does without the enzyme? Use the same system and just add it with water and compare both of them. 7.
5. Explain why denatured sucrase was used as a control. Denatured sucrase was used as a control because it was inactive compared to the active sucrase. Using it slowed
Pat McGurrin October 24, 2015 Period #1 Honors Biology Mr. Dinunzio Murder and Meal Lab Analysis Procedure: 1.) Gather all materials: Safety goggles, 250ml beaker, water, hot-plate, test-tubes, paper bag tear, stomach contents, pipette, Biruet solution, Benedict’s solution, and Iodine solution. 2.) Put on safety glasses.
LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.22.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3. Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.
Enzymes speed up chemical reactions enabling more products to be formed within a shorter span of time. Enzymes are fragile and easily disrupted by heat or other mild treatment. Studying the effect of temperature and substrate concentration on enzyme concentration allows better understanding of optimum conditions which enzymes can function. An example of an enzyme catalyzed reaction is enzymatic hydrolysis of an artificial substrate, o-Nitrophenylgalactoside (ONPG) used in place of lactose. Upon hydrolysis by B-galactosidase, a yellow colored compound o-Nitrophenol (ONP) is formed.
Introduction: Enzymes are biological catalysts that increase the rate of a reaction without being chemically changed. Enzymes are globular proteins that contain an active site. A specific substrate binds to the active site of the enzyme chemically and structurally (4). Enzymes also increase the rate of a reaction by decreasing the activation energy for that reaction which is the minimum energy required for the reaction to take place (3). Multiple factors affect the activity of an enzyme (1).
Enzymes are proteins that catalyze chemical reaction, and they work best at their optimal conditions (optimum pH, temperature etc.) but when the environment is not close to the optimum conditions, the enzymes denature and do not function anymore1. An excellent example would of the effect of temperature on yeast fermentation would be that the bacterial cells if exposed to very high temperature (above the optimal) would no longer function since their enzymes are denatured. The yeast would produce the most Carbon dioxide in the optimal temperature (45 °C ±1/°C) and other temperatures below the optimal temperature would not produce sufficient Carbon dioxide and any temperature above will produce too much that it will lead to the sinking of the bread and death of yeast because its enzymes have been denatured, therefore the reaction will stop. The bread will certainly sink if is not exposed to the right temperature the yeast will not ferment
1. 150 ml of boiled water was poured into each of the three beakers labeled A, B, C. 2. Five tea bags were soaked for the time given by the manufacturer (two minutes) , in beaker A (Control). The teabags were immediately removed after the time elapsed. 3.
Dependent The time taken for the bluish -black color to fade away (color of Iodine solution mix with starch solution ). The rate of enzyme reaction Minutes (min) Table 1.1 – Table shows the controlled variables in the experiment variables Units Measures of controlled variables.
Catalase and Temperature Introduction Background: Enzymes are catalysts which help reactions inside of organisms such as cells. Many different types of enzymes are used to catalyze different types of reactions. Enzymes are able to catalyze reactions that normally wouldn’t be possible under the specific circumstances in the cell such as the pressure or temperature of the cell. The way an enzyme works is it binds with the active site of a substrate and creates an enzyme substrate complex. The enzyme then breaks apart the bonds in a substrate and then leaves unchanged after the reaction.
Catalase Enzyme Lab: Research Question: What is the impact of the temperature (of a potato) on the rate of reaction (measured by the amount of O2 bubbles formed)? Background Information: Enzymes are proteins that aid certain chemical processes that take place. When a chemical reaction takes place, a certain amount of energy is need for it to occur. When an enzyme is present, the amount of energy needed for a chemical process to occur is reduced.