1.)During the lab and based on recorded observations it can be deduced that the enzyme catalase found in potatoes only reacted to hydrogen peroxide.
This is do to the fact that before 10 ml of hydrogen peroxide was added to each test tube residing 3 potato samples and the designated liquid, no reaction was observed. Thus demonstrating the catalase's inability to react to vinegar, soda, water, detergent, and Na OH. Furthermore, shortly after the hydrogen peroxide was added to the liquids of diverse ph levels, a rapid and prominent throng of bubbles began to appear, which demonstrates the mediate reaction the hydrogen peroxide had on catalase.
2.)The change in an enzyme's structure or shape, is commonly due to extremely high or abnormal temperatures and unsuitable ph levels. Furthermore, one example of an enzymes shape changing is when they become denatured or in other words non functional. This occurs due to high temperature exposure, that hinder and deforms the enzyme's shape, resulting in complete loss of function and mobility.
3.) when human blood comes into contact with hydrogen peroxide, it rapidly begins to bubble, this is do to hydrogen peroxide converting into oxygen gas and water when in contact with the enzyme catalase(in blood ). Furthermore, if a cut was exposed to hydrogen peroxide the skin surrounding the scrape would not react …show more content…
Furthermore this reaction is called enzymatic browning, that typically occurs optimally at warm temperatures and at pH levels between 5.0 and 7.0. However if lemon juice with a high acidic ph level were to make contact with these phenolase enzymes, their ability to function or under go enzymatic browning would cease to exist. This similarly occurred in the hydrogen peroxide and vinegar reaction, due to vinegars highly acidic ph level and 0 reaction to hydrogen peroxide, which is exactly like the lemon juice and apple
This is do to the fact that before 10 ml of hydrogen peroxide was added to each test tube residing 3 potato samples and the designated liquid, no reaction was observed. Thus demonstrating the catalase's inability to react to vinegar, soda, water, detergent, and Na OH. Furthermore, shortly after the hydrogen peroxide was added to the liquids of diverse ph levels, a rapid and prominent throng of bubbles began to appear, which demonstrates the mediate reaction the hydrogen peroxide had on catalase.
2.)The change in an enzyme's structure or shape, is commonly due to extremely high or abnormal temperatures and unsuitable ph levels. Furthermore, one example of an enzymes shape changing is when they become denatured or in other words non functional. This occurs due to high temperature exposure, that hinder and deforms the enzyme's shape, resulting in complete loss of function and mobility.
3.) when human blood comes into contact with hydrogen peroxide, it rapidly begins to bubble, this is do to hydrogen peroxide converting into oxygen gas and water when in contact with the enzyme catalase(in blood ). Furthermore, if a cut was exposed to hydrogen peroxide the skin surrounding the scrape would not react …show more content…
Furthermore this reaction is called enzymatic browning, that typically occurs optimally at warm temperatures and at pH levels between 5.0 and 7.0. However if lemon juice with a high acidic ph level were to make contact with these phenolase enzymes, their ability to function or under go enzymatic browning would cease to exist. This similarly occurred in the hydrogen peroxide and vinegar reaction, due to vinegars highly acidic ph level and 0 reaction to hydrogen peroxide, which is exactly like the lemon juice and apple