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Effect of temperature ph and concentration on enzyme activity
The effects of ph, temperature, enzyme concentration and substrate concentration on enzyme activity
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The effect of pH on the speed of enzyme interaction with substrate chemicals Hypothesis: About pH: If the pH level is less than 5, then the speed of the enzyme reaction will be slower. About temperature: If the temperature stays the same, then the speed of the enzyme reaction will not be completely affected. Background information: The function of enzymes is to speed up the biochemical reaction by lowering the activation energy, they do this by colliding with the substrate.
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. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
Abstract In this experiment it was examined whether the enzyme peroxidase will work fastest in a pH of 8.0. We placed the enzyme peroxidase in a reaction with guaiacol and hydrogen peroxide in four different pH solutions. Then recorded the absorbencies for each reaction until all substrates were used up, and calculated the initial reaction velocities for each. We found that the reaction in a pH 7.0 solution had the highest initial reaction velocity.
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.
Introduction: Enzymes are needed for survival in any living system and they control cellular reactions. Enzymes speed up chemical reactions by lowering the energy needed for molecules to begin reacting with each other. They do this by forming an enzyme-substrate complex that reduces energy that is required for a specific reaction to occur. Enzymes determine their functions by their shape and structure. Enzymes are made of amino acids, it 's made of anywhere from a hundred to a million amino acids, each they are bonded to other chemical bonds.
ST Report In the experiment, the problem was the contaminants that were affecting the quality of the water samples. To fix this issue, three scientists had to determine the contaminants that were present in the samples. One sample was from the school sink and the second sample was from an unknown source. The scientists conducted many tests to figure out what pollutants were present in the water.
How Does the Type of Enzyme Affect How Much Apple Juice is Extracted From Applesauce Question: How does the type of enzyme affect how much apple juice is extracted from applesauce? Hypothesis: If seven drops of pectinase, cellulase, and a mixture of both are stirred ten times into 100 mL of applesauce and left for 5 minutes, then pectinase will catalyze the apple juice the fastest. IV: Type of enzyme (pectinase, cellulase, mixture of both) DV: Amount of applesauce extracted as measured in mL after 5 minutes Materials Needed: 1.400 Grams of applesauce 2.Pectinase
Introduction The purpose of this experiment was to determine the presence of the peroxidase enzyme and determine its function in relation to plant cells. This enzyme is significant because peroxidase protects plant cells from invading microorganisms and toxic chemicals. In order to find the presence of this enzyme, this required the group to prepare a sample of a vegetable that would be transferred to a sheet of tissue. After transferring the plant cells to the sheet and adding a series of substances to the cells, a purple staining on the tissue would detect the presence of the peroxidase enzyme.
Enzymes are biological catalysts that speed up the various chemical reactions that happen inside our cells. For the enzymes to function well, they need to be in an environment with a specific set of conditions, other than that it will lead to the denaturation of the enzyme or will render it completely inactive. There are a lot of factors that impact enzyme activities, but in this experiment we examined the effects of 4 different factors which are temperature, pH level, addition of the inhibitor and enzyme concentration. We supervise the enzyme peroxidase by observing the oxidation of the dye Guaiacol which produces water and a tetraguaiacol which has a brown color. We placed the enzymes in different temperature and changed its concentrations.
The lab performed was to test how different types of chemicals would affect rocks of similar sizes to measure the amount of mass lost due to weathering. The chemicals used for this experiment were solutions such as 50% vinegar, 10% vinegar, soda water, and regular tap water, which were used as a control. Using these samples, this experiment was conducted to showcase how different chemicals weather soil and minerals, along with how this weathering affects the topography of our environment. In order to understand the effects of chemical weathering in this experiment, it should be known that it occurs when a chemical substance such as acetic acid is introduced into an environment, causing the accelerated deterioration of soil and minerals found within the layers of the earth.
These factors include, temperature and pH. Lower temperature like freezing lower enzyme activity. That is why food is preserved in a fridge for a longer period. Cold temperature does not denature enzymes, cold temperatures do not provide the activation energy needed for reaction to occur, even when an enzyme is present. Higher temperature makes enzymes to denature and so changes its shape and makes it perform a different function. Extremely high temperature like boiling (100 degrees Celsius) decrease enzyme activity.
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.
Applesauce lab report Sarah Azmal, Tillman Mcfadden Problem: A Connecticut company is in the business of making and selling apple juice therefore they need us to see which enzymes is the better choice for them, which enzymes produces more apple juice and the cost effectiveness. Hypothesis: If the enzyme, Pectinase, is added to applesauce, then more juice will be extracted than if Cellulase were added because Pectin holds the cell wall together and if it is separated apart from each other, then more juice would be able to flow out.
Continuing, in the tests conducted, the higher the temperature the faster the reactions happened. Next, its time to move on to the societal benefits for this experiment. Investigating the effect of enzymes based on temperature could help us further understand body processes, because enzymes are a big part of body functions and reactions. Continuing my last statement, we could also improve our knowledge on how medicines affect the body and how we can make them more
In this lab, a series of methodologies were used to determine amylase concentration and gene copy number in order to determine if enzyme production, gene copies and gene evolution were associated (Tracey 2018). Using the equation generated from lab 3, individuals were able to calculate their unique amylase concentrations. However, the calibration curves and equations were unique to each student, rather than a universal equation for each student to use. Each student’s performance of generating the calibration curve is unique to themselves, but could include flaws as well, with some students having higher correlations compared to their peers. The correlation of the calibration curve generated by me had a strong correlation, however not all students
