Activity of Enzymes within a Potato
Independent Variable: Temperature Dependent Variable: Visible amount of Fizz Constant: Size of Potato being used
Introduction We have studied information about chemical reactions and how a catalyst is used to speed up reactions. We have learned that enzymes (proteins) in eukaryotic cells work as a catalyst to make this possible. Each enzyme in a eukaryotic cells has specific molecules it binds to, as they have a specific frame work. This specific frame work of the enzyme is known as the active site, designed to fit very specific substrates (molecules). This creates the enzyme-substrate complex where the chemical reaction takes place. The substrates will either have an anabolic reaction …show more content…
The portions were then cut with a knife into 4-1cm pieces and taken back to our station. Each test tube was then labeled A,B,C,D and then again along the side of each test tube, measuring 6cm high. The test tubes were then placed into a test tube rack for visibility of all tubes along with keeping them safe during transport. We then filled each test tube with 6cm of water, shown by the mark made earlier on the test tube. One test tube and one piece potato was taken by each individual in the group. Each individual then stood by the separate sites of various temperatures set up around the room. One location obtained a bowl of ice roughly around 4˚C. A second location with two heating blocks set roughly at 40˚C/80˚C. Along with the fourth location being the test tube rack at room temperature, roughly 25˚C. The pieces of potatoes were then submerged in test tubes filled with H20 by each individual, at the same time. Each test tubes was then placed into the different temperatures. Test tube A was placed in 4˚C, tube B in 25˚C, tube C at 40˚C, and tube D in 80˚C. A stop watch was set for 15 minutes, so that temperature could be measured with a thermometer at each location. This was done to insure that the most accurate temperatures were recorded of each potato. Three additional test tubes were then marked 6cm high, then filled with hydrogen peroxide to …show more content…
We seen very little fizzing rate at 4˚C, but a tremendous amount of fizzing at 40˚C. The fizzing rate of each test tube helped us draw our conclusions. We were able to identify what temperatures the catalase enzyme activity reached its maximum. We’ve learned that enzyme activity is much slower in colder temperatures and reacts best when certain temperatures are reached. In this case, the catalase enzyme has optimum activity roughly between 25 and 40 degrees celsius. The potato cell was unfortunately denatured at 80˚C, this is because the enzymes had already been destroyed before it entered the H2O2. We are able to come to this conclusion, as there was absolutely no fizzing in the test tube at 80˚C. The potato was basically cooked at this
Independent Variable: Temperature Dependent Variable: Visible amount of Fizz Constant: Size of Potato being used
Introduction We have studied information about chemical reactions and how a catalyst is used to speed up reactions. We have learned that enzymes (proteins) in eukaryotic cells work as a catalyst to make this possible. Each enzyme in a eukaryotic cells has specific molecules it binds to, as they have a specific frame work. This specific frame work of the enzyme is known as the active site, designed to fit very specific substrates (molecules). This creates the enzyme-substrate complex where the chemical reaction takes place. The substrates will either have an anabolic reaction …show more content…
The portions were then cut with a knife into 4-1cm pieces and taken back to our station. Each test tube was then labeled A,B,C,D and then again along the side of each test tube, measuring 6cm high. The test tubes were then placed into a test tube rack for visibility of all tubes along with keeping them safe during transport. We then filled each test tube with 6cm of water, shown by the mark made earlier on the test tube. One test tube and one piece potato was taken by each individual in the group. Each individual then stood by the separate sites of various temperatures set up around the room. One location obtained a bowl of ice roughly around 4˚C. A second location with two heating blocks set roughly at 40˚C/80˚C. Along with the fourth location being the test tube rack at room temperature, roughly 25˚C. The pieces of potatoes were then submerged in test tubes filled with H20 by each individual, at the same time. Each test tubes was then placed into the different temperatures. Test tube A was placed in 4˚C, tube B in 25˚C, tube C at 40˚C, and tube D in 80˚C. A stop watch was set for 15 minutes, so that temperature could be measured with a thermometer at each location. This was done to insure that the most accurate temperatures were recorded of each potato. Three additional test tubes were then marked 6cm high, then filled with hydrogen peroxide to …show more content…
We seen very little fizzing rate at 4˚C, but a tremendous amount of fizzing at 40˚C. The fizzing rate of each test tube helped us draw our conclusions. We were able to identify what temperatures the catalase enzyme activity reached its maximum. We’ve learned that enzyme activity is much slower in colder temperatures and reacts best when certain temperatures are reached. In this case, the catalase enzyme has optimum activity roughly between 25 and 40 degrees celsius. The potato cell was unfortunately denatured at 80˚C, this is because the enzymes had already been destroyed before it entered the H2O2. We are able to come to this conclusion, as there was absolutely no fizzing in the test tube at 80˚C. The potato was basically cooked at this