Catechol Oxidase Lab Report

Introduction: Enzymes have a huge effect on the human body and other organisms. Enzymes are catalysts that are used to accelerate the reaction process by lowering the activation energy. For this experiment the catechol oxidase was extracted from potatoes. The enzyme is called catechol oxidase because the oxygen is reacting to catechol. Catechol oxidase causes the browning of the fruits and vegetables because the compound is toxic to the bacteria. The purpose of this experiment is to conduct and test the effects of catechol oxidase with varying temperatures. Based on many scientific journals, changes on different enzymes are affected by temperature (Pao-Huei et al. 2016). These concluded that the reaction of catechol oxidase is accelerated …show more content…
The prediction for this experiment was: when the temperature hits 80 degrees Celsius, the catechol will be at its optimal absorbance. The alternate hypothesis tested for this following experiment was that there is a significant relationship between catechol and pH. In contrast, the null hypothesis states that there is no significant relationship between catechol and oxidase and pH. This hypothesis will be supported if the rate of catechol oxidase does not increase. The hypothesis was tested by observing the reaction time of catechol oxidase at four different …show more content…
At room temperature, the highest rate of absorbance of catechol oxidase. occurred As from Molliter concludes, the potato’s absorbency for catechol oxidases was forty degrees celsius was the optimal temperature (Molitor 2016). The data that is displayed by Figure 1.1 shows absorbance rates for the four temperatures. There was a constant peak rate at around 11 mins for all test tubes. The data concludes that eighty degrees was the optimal temperature for the enzyme catechol oxidase; the peak value was between 3.2-3.3 nanometers. The lowest reaction rate was at temperature zero degrees celsius, the peak absorbance around 0.2-0.3