Essay Nacl Affects on Enzymatic Reaction

1438 Words May 7th, 2011 6 Pages
The Effects that 1%, 4%, and 16% Sodium Chloride (NaCl) Concentration Had on the Rate of Reaction of Catecholase Enzymes in a Potato (Solanum tuberosum).

Enzymes are a key component of a cell. They make chemical reactions happen faster because they lower the activation energy to make the chemical reaction occur. Most of the time, it is best if enzymes produce as efficiently as possible, but in some cases it is better if they do not, when dealing with potatoes (Solanum tuberosum). If the catecholase enzyme of the potato is hindered, it is less likely to brown when it is cooked. To see how efficient sodium chloride is at slowing down these enzymes, the experiment measured the rate of reaction when the enzymes were exposed
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The potato slices that were soaked in the NaCl solutions had less browning than the ones soaked in pure water. The results clearly show that salt solutions can slow or stop the catecholase enzymes production. Since enzymes are proteins at a secondary structure, they will have hydrogen bonds and salt is a charged ion; hydrogen bonds will break because of the high ion concentration (Briggs and others 2010). To find out what reaction the salt will create, potato extract will be mixed with various NaCl solutions; testing what happens to the enzymes in twenty second intervals for two minutes. Through this enzyme experiment, the data will show that if catecholase enzymes are exposed to salt for less than a minute, the salt will slow down the chemical reaction by at least 20%. When the enzymes are exposed for over two minutes, the salt will denature the enzymes rendering them incapable of productivity.
Materials and Methods
During the experiment, the following was used: 4 test tubes, 12mL of potato extract, 15mL of catechol, 5mL distilled water, three different concentrations of sodium chloride (1%, 4%, 16%) 5mL each, six 5mL pipettes (one for each solution), pi-pumps, a spectronic 20D+ spectrophotometer (Briggs and others 2010), and a 3G iPhone (used for a timer). The experiment began by 4 test tubes being filled with 3mLs of potato extract. The first test tube was filled with 5mL of distilled water and was used as the

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