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Enzyme Design Lab
361 Words2 Pages
Recommended: Lab report: enzyme lab
Our hypothesis was that the amount of enzyme affect how fast or slow the substrate is broken down. And by the data we have collected in both trials we know that the amount of enzymes does affect how fast is substrate is broken down. This also means that the less enzymes. The longer it takes for the substrate to be broken down. Test Tube One only had 0.5 milliliters of lactase, while Test Tube Four had 5 milliliters of glucose. Test Tube One for both trials had a 1 /10 of glucose, while Test Tube Four had 1/2 glucose. So you can see a correlation with the amount of enzymes.
We took note that for Test Tube Four
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Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Substrate Concentration on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.
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Next was the second trial slide from the 10 grams and found two moving microorganisms. Lastly I found zero moving microorganism in the third 10 grams slide. I then moved on to the 1 gram trial slides and found zero moving microorganisms, however I did find six moving microorganisms on the second trial slide for the 1 gram sample. For the last trial for 1 gram I found three moving microorganisms. I moved onto the 0.1 gram sample and found four moving microorganisms in the first trial, zero microorganisms in the second trial, and two in the third 0.1 gram trial.
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It was hypothesized that the optimal pH for the enzyme was pH 7 while the 1.0 ml peroxidase would have the best reaction rate. At the end of the experiment the results prove the hypothesis to be incorrect. INTRODUCTION Enzymes are proteins that allow a reaction to speed up. These proteins are made up of monomers known as amino acids.
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c. My results also matched my prediction regarding the amount of carbohydrates left after fermentation in the flasks. Based on my predictions, there should be more carbohydrates left in the experimental after fermentation since there was less alcohol produced. The lower percentage of alcohol suggests that there was less reactions that occurred, therefore causing less alcohol
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Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of
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By using a spectrophotometer to measure absorbance at 420 nm, the rate of enzyme activity after all reactions have come to a stop can be
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After record your data and determine the absolute rate of the enzyme-catalyzed reaction. Based on the data and observations the hypothesis was accepted. It was accepted because when pH were changed to a variety of levels the transmittance began to get higher reaction rates. The increased absorbance means greater amount of product and a higher reaction rate will be produced.
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The competitive inhibitor that was added was lactose. We predicted this because competitive inhibitors block and bind to the active site so it will slow down the binding of the desired substrate. An alternative hypothesis that came up was that the reaction of substrate would stay consistent as if no inhibitor was added. The enzyme could reject the inhibitor if it does not fit in the active site, causing the substrate to bind as it normally would. Our results showed that with the addition of lactose, the reaction did slow down a considerably
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A Demonstration of Chemotaxis Between Flies and Various Substances (Sugar vs Bacteria) Abstract: The purpose of this lab based on the Drosophila melanogaster (the common fruit fly) reactions. Since the fly has been studied and observed for many years, and known for its unique chemotactic attractions to different stimuli, it was an ideal organism for the study being conducted. In the experiment the purpose was to be able to figure out whether the flies would be more attracted to sugar or bacteria.
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By observing figure 3, the more enzyme that is available, the faster the reaction rate is. The optimal enzyme concentration was chosen based on the R2 values from figure 2. The highest observable rate also had the best R2 number, which was closest to one. This enzyme concentration was used in part 2.
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5 water bath were set up each to10 °C. (5 were used do the experiment faster) 5 cm3 of starch solution were added into the 5 test tubes that were labeled test tubes. Then 5 cm3 of amylase enzyme was added into the other 5 test tubes that were labeled. Put one of the starch solution test tube (preferably the one labeled 1) and one of the test tube containing amylase into the water bath (10 °C).
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