Aim
The aim of this experiment is to discover how different number of pH levels react towards the enzyme catalase, found in beef liver, and will be discovered by the number of oxygen bubbles through the degradation of hydrogen peroxide.
Hypothesis
The higher the pH level, the more production of oxygen bubbles in the solution.
Variables
Could affect activity of catalase
- Temperature of reactant vessel
- Concentration of Hydrogen Peroxide/Catalase
- pH level of Hydrogen Peroxide
- Competitive/Non inhibitors/obstacle
Independent
Level of pH in solution
Dependent
Amount of Oxygen Bubbles produced
Constant
Size of liver: one variable that was kept constant was the similar sizes of the liver containing approximately …show more content…
Proteins are a type of macromolecule and have four structures, primary, secondary, tertiary and quaternary. A primary structure of a protein is made up of monomers of amino acids, and is a simple sequence of amino acids joined together by polypeptide bonds. The secondary structure of proteins, is a sequence of amino acids with the polypeptide bonds interacting with one another. The tertiary structure, involves both interactions between amino acid bonds and polypeptide links, the combination of that resulting in amino acid subgroups. The quaternary structure describes when different peptide bonds interact with each other forming a three dimensional shape. Proteins, in the form of enzymes affect this experiment by colliding with substrates to form an enzyme-substrate …show more content…
This occurs by enzymes and substrates colliding to form products that can be released. The active site of an enzyme is complementary to the substrate, slotting in perfectly. As enzymes are specific to which substrate can be bound towards it, any changes for the enzyme such as the concentration of the substrate or enzyme, the pH level or the temperature can cause the enzymes active site to be affected and changed or cause the enzyme to become denatured. The concentration can affect the enzyme or substrate reaction by either increasing the rate of reaction or plateauing the reactions. Temperature can affect the enzyme by operating only in a strict temperature range. If the range exceeds 50*m the protein could become distorted and may prevent the active site from joining with the substrate. This demonstrates that different types of enzymes work best at their optimum levels for pH and
The aim of this experiment is to discover how different number of pH levels react towards the enzyme catalase, found in beef liver, and will be discovered by the number of oxygen bubbles through the degradation of hydrogen peroxide.
Hypothesis
The higher the pH level, the more production of oxygen bubbles in the solution.
Variables
Could affect activity of catalase
- Temperature of reactant vessel
- Concentration of Hydrogen Peroxide/Catalase
- pH level of Hydrogen Peroxide
- Competitive/Non inhibitors/obstacle
Independent
Level of pH in solution
Dependent
Amount of Oxygen Bubbles produced
Constant
Size of liver: one variable that was kept constant was the similar sizes of the liver containing approximately …show more content…
Proteins are a type of macromolecule and have four structures, primary, secondary, tertiary and quaternary. A primary structure of a protein is made up of monomers of amino acids, and is a simple sequence of amino acids joined together by polypeptide bonds. The secondary structure of proteins, is a sequence of amino acids with the polypeptide bonds interacting with one another. The tertiary structure, involves both interactions between amino acid bonds and polypeptide links, the combination of that resulting in amino acid subgroups. The quaternary structure describes when different peptide bonds interact with each other forming a three dimensional shape. Proteins, in the form of enzymes affect this experiment by colliding with substrates to form an enzyme-substrate …show more content…
This occurs by enzymes and substrates colliding to form products that can be released. The active site of an enzyme is complementary to the substrate, slotting in perfectly. As enzymes are specific to which substrate can be bound towards it, any changes for the enzyme such as the concentration of the substrate or enzyme, the pH level or the temperature can cause the enzymes active site to be affected and changed or cause the enzyme to become denatured. The concentration can affect the enzyme or substrate reaction by either increasing the rate of reaction or plateauing the reactions. Temperature can affect the enzyme by operating only in a strict temperature range. If the range exceeds 50*m the protein could become distorted and may prevent the active site from joining with the substrate. This demonstrates that different types of enzymes work best at their optimum levels for pH and