In this experiment the effects of the peroxidase enzyme will be observed. Peroxidase is an enzyme that is largely contained in turnips, horseradish roots, and potatoes. This enzyme rids cells of peroxide forming water and oxygen. Peroxidase also aids in the oxidation of guaiacol into tetraguaiacol. The peroxidase (turnip extract) and substrate guaiacol will be mixed and the reaction rates will be monitored under the different conditions. Aspectrophotometer will be used to measure the amount of brown color (tetraguaiacol) in the solution, showing how far the reaction has progressed. The concentration of the enzyme is changed but buffer is added to keep the total volume constant. A blank tube is used to calibrate spectrophotometer. Tubes containing
