Introduction The bean beetle also known as the Callosobruchus maculatus, is an agricultural pest insect from Africa and Asia. That can be found throughout the tropical and subtropical regions. The lifecycle of a bean beetles is quite short an adult been beetle lays their eggs on the external surface of a bean. The larva hatches from the egg burrows from the egg through the seed coat and into the bean endosperm without moving outside the protection of the egg.
A food holder was gathered. Hazelnuts were mounted onto the food holder to allow the Hazelnuts to burn with out damaging the holder. A temperature probe was connected to the computer to begin data collection. The computer was then connected to the “01 Energy in Food from the Biology with Vernier” from LoggerPro to begin data collection.
Upon examining the structures of sugars it was hypothesised that glucose would produce CO2 faster, because of its structure. Sucrose would produce the highest amount of CO2, because it’s structure was a bit more complex, being a disaccharide (two sugars) made up of glucose and fructose, but not the faster as it may take more energy and time to break down the sugar. It was expected that lactose would produce almost no carbon dioxide as the disaccharide was complex and it was assumed that there were no enzymes in the yeast that could break down galactose. The results supported the hypothesis as the sucrose produced the most amount of CO2, the glucose produced the most CO2 in the first 2 minutes and the lactose produced 873 less bubbles than the other sugars on average.
How Does Cellulase Effect Applesauce By Tommy Fetta Ellie Morelli-Wolfe, Hannah Couture, Jared Gorborino Period 3 Mrs. Coppolino Friday, December 23, 2016 II. Introduction The purpose of this experiment was to see if adding an enzyme to applesauce would produce more apple juice than just adding water. From prior knowledge, an enzyme would breakdown the applesauce more than water would because enzymes increase the rate of reaction. This has an effect on the applesauce because he cell is able to build things and take things apart quickly and efficiently.
The instructor began our experiment by creating a catecholase enzyme solution using a chilled potato. He did this by removing the skin of the potato, this was necessary because the catecholase is contained under the skin. Another, reason is because if the skin is left on then the reading of the spectrophotometer would be inaccurate since the skin is brown as well as the benzoquinone. The potato was kept chilled so that the enzymes were not denatured. Next, the instructor chopped the potato and placed the pieces in a chilled blender along with 500 milliliters of chilled, distilled water.
The hypothesis stated that if sucrose was added to the yeast, then the greatest amount of CO2 would be produced because sucrose contains glucose as one of its individual sugar units, which is the primary food source for eukaryotic cells undergoing aerobic cellular respiration. This hypothesis was supported by data from the group and class averages. According to the group data, sucrose had the greatest respiration rate at 35.94 ppm/s, then agave at 20.22 ppm/s, honey at 13.69 ppm/s, and the lowest respiration rate water, at 3.63 ppm/s. The class data was as follows: sucrose with 13.66 ppm/s, Honey with 11.24 ppm/s, agave with 11.09 ppm/s, and finally water with the lowest respiration rate again at 3.03 ppm/s. The group’s data for sucrose was
Title: The Effect of Temperature on Pectinase Enzyme Activity and Juice Production from Applesauce. Introduction: This experiment is going to test the effectiveness of the Pectinase enzyme in different temperatures, to see which produces the most juice from the applesauce. Applesauce is made up of crushed apples and apples are made up of cells. Cell walls contain pectin, and pectinase breaks down pectin.
2. a) The main form of sugar found in the blood is blood glucose. When there are high amounts of sugar in the blood, glucose-1-phosphate is converted into glycogen as a store of carbohydrates through glycogen synthase. Glycogen synthase is an enzyme that converts glucose into glycogen in an energetically favorable reaction.
Ryan, Drew, Jackson IBC (E) Ms. Vatcher February 6, 2023 Yeast Fermentation Lab Report Abstract: In this lab, we used a CO2 probe to measure the amount of fermentation occurring in yeast at different temperatures. We wanted to see if the temperature would affect the rates of cellular respiration. To collect our data, we heated water to different temperatures, placed our yeast inside a container with the CO2 probe, and then submerged the container in the water.
The kinetics of the enzyme concentrations can be clearly seen in the last figure, figure 3, the dilutions steep slopes correlate to how concentrated the solutions were and how fast reactions took place. Lastly, the activity per weight of the potato was found by converting mmol/min/mL to
Introduction: Experiments of the past have confirmed enzyme activity is a significant determinate in the activity of the α-casein with β-casein (Xiaoyu, Yongkang, and Zheng 2012). It’s already been shown before that there are specific enzymes such as Psychromonas ingrahamii that have higher specific activity at lower temperatures. In a separate experiment, it was verified that there was a clear correlation between ortho-Nitrophenyl-β-galactoside (ONPG) concentration and the activity of enzyme beta-galactosidase (β-gal). Higher concentrations of ONPG yielded higher absorbance read by a photospectrometer at 421nm. Since Exercise 1 was conducted under standard atmospheric conditions of a standard classroom setting, further experimentation was profitable to determine whether or not temperature had a significant impact on enzyme activity or not.
Enzymes are a type of catalyst that speed up reactions in the body. It allows the digestive system to speed up reactions that would otherwise have taken much longer and taken up more energy to execute, that could lead to a decrease of energy. Enzymes also break down poisonous chemicals made by the reactions of cells. It does so by separating toxins into harmless substances, a characteristic that makes enzymes vital for living organisms. For example, hydrogen peroxide (2H2O2) is a toxic byproduct of cellular respiration, but it is broken down by the enzymes into 2H20 and O2, two harmless substances, water and oxygen.
The first test that gave us an indication that catharant hus ovalis (species Z), is most closely related to Catharanthus roseus (Rosy periwinkle) is test 5 (Test for enzyme M). We found that both species Z and rosy periwinkle have enzyme m present which suggests that share similar enzymes, which helps prove that species Z can produce the same alkaloids. Enzymes are used to increase reaction and help with digestion/ synthesis. Enzyme m, which is present in periwinkle, is used to synthesize the alkaloids of interest. We tested the 3 other species to see if this enzyme was present to help bring us to our conclusion of which is most similar to rosy periwinkle.
The aims of this practical are to examine the effects of various substances on the activity of glycogen phosphorylase by the principles of allosteric control of the enzyme and reversible phosphorylation. These principles aim to reverse the effect glycogen phosphorylase has on the conversion of glycogen to glucose-1-phosphate, i.e. causing glycogen and glucose-1-phosphate to bind and release a phosphate. The amount of phosphate formed in this experiment is measured by the principles of a spectrometry reading at 660nm. [https://www.ncbi.nlm.nih.gov/books/NBK22354/]] Introduction: Glycogen is used in animals as a form of glucose that can be kept in storage in cells until there is a diminished amount of glucose in the body, which then glycogen
Summary - Scientists have been able to create very amazing things by using simple materials and substances. A recent experiment conducted by researchers at the University of Minnesota have set the bar, in which they were able to produce an “artificial enzyme in a test tube by using the rules of natural selection.” This artificially created enzyme does retain a basic structure, however, the way the researchers made the enzyme is truly unique. Instead of creating the enzyme in a lab, the scientists created it using the same evolution process which enzymes undergo in nature. Similar to the process of evolution, the scientists created the enzyme by combining a large amount of proteins together, which served as the foundation of their experiment.
