There are few vegetables and fruits that turns to the color brown if their surface is exposed to oxygen. Once the veggies or fruits been exposed to oxygen, then the browning begins to appear, and electrons and hydrogen will be removed. This happens because of an enzyme called catechol oxidase. The enzyme will act on its substrate catechol to form a yellow compound which then reacts with the oxygen in the air and change into benzoquinone. The more concentration of the enzyme, the more browning appears. Catechol oxidase is found in cell cytoplasm, their function in plants are to "help protect damaged plants bacterial and fungal disease." The objective of this experiment is to test the presences of catechol oxidase in various fruits and vegetables. Our group hypothesis states that, If catechol oxidase is present in the selected extracts, the null hypothesis is that catechol oxidase is not present in the selected extracts. Next, the prediction would be, if catechol oxidase doesn't differ with other enzyme sources, then the rates will …show more content…
Fill each cuvettes with its respective solution. Turn on the spectrophotometer, so it can warm up then calibrate it to 0% absorbance. Put the corresponding extract blank and set the spectrophotometer to 100% transmittance, then calibrate it to 540 nm. Once catechol is added in the cuvettes, make sure the solution is mixed. Place carrot cuvette in the spectrophotometer and record the resulting transmittance. Record the amount of absorbance by converting transmittance every 5 minutes for a total of 20 minutes. Repeat all of these steps for the cantaloupe, banana, replacing the blank each time to recalibrate the spectrophotometer. After recording all the percent transmittance value, the data was then converted into absorbance value by using the absorbance conversion table. The information was placed on a plotted graph
The cuvette was placed in the spectrophotometer with the arrows, on both the cuvette and the SpectroVis, facing the same side. After the recording, the cuvette was removed from the SpectroVis and the content was poured back into the original volumetric flask. The absorbance as well as the maximum wavelength of each solution was recorded in Table 3 and
Compare the result to the chart on the back of the urinary pH test strips bottle, and record data. Clean the stirring rod with water before moving on to the next test tube. Repeat this process for each increment (2 mL, 3mL, 4mL) Figure #1: Picture of bean solution mixed Figure #2: Picture of materials needed for the with alpha galactosidase experiment Safety considerations: Be careful with the beakers, glass stirring rod, and test tubes, as they could break easily and can cause cuts in the skin. DCP: A scatter plot will be used to display how the amount of alpha galactosidase (measured in mL) in the bean solution affects the glucose concentration (measured in mg/dL) and error bars to show the standard deviation.
During this experiment, mitochondria were isolated from 20.2 grams of cauliflower using extraction buffer, filtration through Miracloth, and centrifusion. Twelve samples containing various volumes of mitochondrial suspension, assay buffer, DCIP, sodium azide, and citric acid cycle intermediates were prepared to be read by a spectrophotometer. The inclusion of the dye DCIP allowed for the absorbance of the reactions between the mitochondrial suspension and the TCA cycle intermediates succinate, malonate, and oxalate to be measured, as DCIP turns from blue to colorless as the activity of succinate dehydrogenase increases. Experimental Findings Increasing the number of mitochondria in the reaction did increase the reduction of DCIP relative to the amount of mitochondrial suspension present.
We put one under a bucket (minimum light jar). We put the other jar under the Fluorescent light (maximum light jar). We put the last jar on the window sill (Regular light jar). Then we took samples from all of the jars. Lastly we multiplied it by the scaling factor 2700.
A spectrometer is a specialized instrument that is used to quantify and measure the reflectance and transmittance properties of a sample material.2 Every food dye used in the food industry is approved by the FDA and must follow a set of individual regulations.1 These regulations make each food dye identifiable through specific characteristics that a spectrometer has the ability to detect. The machine works by exposing a sample to a polychromatic light source.2 Whichever light is reflected will then be broken apart into various sections, within the visible spectrum that runs from red to violet.
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
The acids found in grapes are tartaric, malic and low level of citric, ascorbic and acetic. These are called ‘organic acids’ because they contain carbon atoms. Many other organic acids, including amino acids, are also found in juice and wines, but tartaric and malic acid account for over 90% of the total acids present. During the early period of berry growth, concentration of both acids increases in the fruit. With the onset of ripening, as the sugar accumulates in the fruit, the acid concentration decreases.
Methods of Data Collection Measuring the independent variable: The pH (the independent variable) is being tested on the turnip peroxidase to observe the reaction rates. 5 levels of pH are required for these series of reactions so pH buffers of 3, 5, 7, 9, and 11 are to be placed in each of the waters that will be put into the cuvettes for the experiment. Measuring the dependent variable: A colorimeter must be used in order to calculate the reaction rate/absorbance level of the turnip peroxidase when the different pH levels affect it. The colorimeter can be used to measure the transfer of heat to or from an object.
We then took the potato cores out of the empty beaker and dabbed them lightly with paper towel to get any excess solution off. We did this quickly and following it we then took the mass of all four potato cores again and recorded
Abstract: Peroxidase is an enzyme that is found in turnips that reacts with hydrogen peroxide. When guaiacol is introduced the reaction turns brown allowing the reaction to be measured through a spectrometer. In this lab the concentration of the enzyme is investigated producing the result that when the concentration is increased so does the rate of the reaction. When boiled in this experiment, the enzymes rate of reaction increases. The rate of reaction in enzymes is dependent on the concentration and temperature.
In conclusion, the data from the experiment supports my hypothesis that catalase will function the most efficiently at a neutral pH of 7. As the pH of the solutions decreased, so did the amount of hydrogen peroxide consumed. Furthermore, after calculating the reaction rates, it is shown that the reaction rate in the solution with a pH of 7 (.5 mm/sec) was higher than any other solution. By looking at the graph above, you can see that as the pH of the solution rose to a pH of 7, catalase became more efficient and was able to better carry out its function. These results help support the idea that as a solution becomes more acidic than the optimum pH of an enzyme, the enzymes present in the solution will denature, and in turn will not be
There are various membranes and all have a variation of functions. The tonoplast in beets, contains a water-soluble red pigment called betacyanin, this pigment is what gives the beetroots is distinctive purpleish red color. The betacyanin is soluble in water and insoluble in lipids. This means that the pigment is contained in the vacuole of the cell while it is healthy.
The 3 concentrations of enzymes were 0.5 ml, 1.0 ml, and 2.0 ml of turnip extract, while the substrate consisted of 0.1ml, 0.2 ml, and 0.4 ml of hydrogen peroxide. In a separate tube, the control was made up of turnip extract and guaiacol, known as the color reagent. This was recorded the absorbance every 20 seconds for 3 minutes.
The absorbance level @ 520 nm obtained from the spectrometer indicates the amount of urea obtained via measuring the absorbance of the light through the supernatant coloration, which was provided by the
The experiment shall use several concentrations of sucrose solution and a substance known as Methylene blue. A piece of potato/ carrot shall be placed in a boiling tube and the solution shall be poured into it. This tube shall have Methylene blue added into it. After incubation some of this solution shall be taken out with a pipette and inserted into a separate boiling tube containing the same sucrose solution however this solution shall be known as the pre-incubated solution. The drop shall be watched so as to see if the density of the water and concentration of sucrose has increased or not, displaying the water