The experimental solutions were analyzed spectrophotometrically to collect the data. The absorbance of these solutions was recording. However, the collected data should not be greater than the given absorbance of p-nitrophenol standard (1.310). If the absorbance of experimental solutions was higher than the standard one, that solution had to be diluted to get the lower number. The maximum time to dilute solution in this experiment was 2.
According to the Beer-Lambert Law, the absorbance changes correspond to the concentration. It expresses the relationship between the light absorbance and concentration. As the absorbance increases, the concentration also increases. The equation of the baseline is also the Beer-Lambert equation. The coordinate …show more content…
It is the foundation, so it can compare to the changing one. In the baseline experiment, the time to place the mixture into the stop solution was very important. When the reaction occurs, p-nitrophenol kept producing and the color turned to yellow. Graph 2 shows the relationship between the concentration of p-nitrophenol increase when the reaction took longer. The strong relationship is expressed by a straight line with a positive slope (y = 0.0398x). Regarding to the first hypothesis, it is supported by the result. The concentration of p-nitrophenol will increase when more time for reaction to …show more content…
Graph 3-B shows that the reaction rate increases until the optimal temperature. The peak of the curve symbolizes as the optimal temperature of the enzyme. In this case, optimum temperature is 25 oC and the highest rate is 0.112 (mM/min). After that, it goes down nearly to zero. If the temperature is greater than 25 oC, the the enzyme activity is reduced. It seems to lose their function when the initial velocity goes down to 0.003 (mM/min). At 0 oC, enzyme was inhibited at 0.049 (mM/min), but the activity level increased gradually as the temperature increased. This does not mean the enzyme activity is proportional to the temperature. Regarding to the second hypothesis, it is rejected because the enzyme works well at the optimal temperature and it will lose its function when the temperature is too low or too high. The optimal temperatures are varying among different enzymes. According to the article Purification and characterization of a major secretory cellobiase, Cba2, from Cellulomonas biazotea, optimal temperature for Cellobiase is 70oC (Lau & Wong, 2012). However, most enzymes have the best activity in the temperature between 40 – 50 oC. The application of effect temperature on enzyme activity is used to preserve the food. The temperature of refrigerator is normally at 4 oC. At this point, the chemical activity between substances will slow down because the low temperature inhibits the function of enzyme.
According to the Beer-Lambert Law, the absorbance changes correspond to the concentration. It expresses the relationship between the light absorbance and concentration. As the absorbance increases, the concentration also increases. The equation of the baseline is also the Beer-Lambert equation. The coordinate …show more content…
It is the foundation, so it can compare to the changing one. In the baseline experiment, the time to place the mixture into the stop solution was very important. When the reaction occurs, p-nitrophenol kept producing and the color turned to yellow. Graph 2 shows the relationship between the concentration of p-nitrophenol increase when the reaction took longer. The strong relationship is expressed by a straight line with a positive slope (y = 0.0398x). Regarding to the first hypothesis, it is supported by the result. The concentration of p-nitrophenol will increase when more time for reaction to …show more content…
Graph 3-B shows that the reaction rate increases until the optimal temperature. The peak of the curve symbolizes as the optimal temperature of the enzyme. In this case, optimum temperature is 25 oC and the highest rate is 0.112 (mM/min). After that, it goes down nearly to zero. If the temperature is greater than 25 oC, the the enzyme activity is reduced. It seems to lose their function when the initial velocity goes down to 0.003 (mM/min). At 0 oC, enzyme was inhibited at 0.049 (mM/min), but the activity level increased gradually as the temperature increased. This does not mean the enzyme activity is proportional to the temperature. Regarding to the second hypothesis, it is rejected because the enzyme works well at the optimal temperature and it will lose its function when the temperature is too low or too high. The optimal temperatures are varying among different enzymes. According to the article Purification and characterization of a major secretory cellobiase, Cba2, from Cellulomonas biazotea, optimal temperature for Cellobiase is 70oC (Lau & Wong, 2012). However, most enzymes have the best activity in the temperature between 40 – 50 oC. The application of effect temperature on enzyme activity is used to preserve the food. The temperature of refrigerator is normally at 4 oC. At this point, the chemical activity between substances will slow down because the low temperature inhibits the function of enzyme.