What predictions would you make about the enzyme activity if you were to continue to change each of the factors in Parts A – E? The predictions that would be concluded about the enzyme activity if it were to continue and change each of the factors in Parts A – E, would be that enzyme activity will decrease due to the optimal temperature, pH, concentrations, and metal salt concentration not being obtained. How does changing the concentration of enzyme affect the rate of decomposition of H2O2?…
The hypothesis was proven wrong by the timing and values of the graph. I believe this was caused by the enzyme having to break apart a heightened amount of substrates in the mixed test tubes. This caused the initial data to yield a quicker reaction (on the basest of browning in color) compared to the altered data. The independent variable of this experiment was time, while the dependent variable was the color as the reaction is completely dependent on the duration of time. There were numerous potentially sources of error during this experiment.…
INTRODUCTION: The objective of this lab is to measure the activity of an enzyme and the effects of environment conditions on enzyme activity. Enzymes are catalysts; agents that speed up chemical reactions by lowering the activation energy required. This means that a catalyst helps reactions occur at a greater speed and lower temperature.…
The difference between the two graphs is the speed of the reaction. The temperatures of the two tests were very similar throughout the experiment. when doing this experiment one should have a paper towel ready to wipe the side of the test tube to be able to read the temperature. Conclusion: This experiment tested the difference between a untreated and treated catalase enzyme.…
Introduction: Enzymes are biological molecules that act as a catalyst to significantly speed up the rate of the chemical reactions that take place within cells without being used up in the process. According to the website, www.ducksters.com, “enzymes are special types of proteins. Like all proteins, enzymes are made from strings of amino acids. The function of the enzyme is determined by the sequence of amino acids, types of amino acids, and the shape of the string.” Along with this we need to know about a peroxidase; “A peroxidase is one of a number of enzymes that act as catalysts to allow a variety of biological processes to take place.…
Two temperatures of turnip extract were tested: 0°C and 100°C. Three trials were run at each temperature to obtain an average and lessen the effect of error in individual trials. For the 0°C trials, turnip extract with an unknown concentration of turnip peroxidase was obtained and kept on ice for the duration. A control mixture was prepared in a test tube which contained 1.0 mL turnip extract, 8.9 mL buffer pH 6.8, and 0.1 mL guaiacol .…
Horseradish peroxidase (found in the roots of horseradish) is a member of a large family of enzymes known as peroxidases; hemoproteins that can catalyze one-electron oxidation of a substrate in the presence of peroxide. It is largely an alpha-helical protein which binds heme as a redox cofactor. The “heme nitrovinyl” group is specifically where nitrite modification of the heme macrocyle occurs in HRP, in the presence or absence of hydrogen peroxide. It’s regioselective at the 4-vinyl group leading to the formation of the heme 4-nitrovinyl moiety. This work investigated the structural properties of the adducts formed upon the reaction of ferric HRP with nitrite by resonance Raman spectroscopy.…
In this experiment three different environmental conditions that effect the rate of enzymes were tested: concentration, temperature, and pH levels; to try and find the absorbance rate of all three factors of enzymes. Each one being measured by a spectrophotometer every twenty seconds for 120 seconds. Eleven test tubes were numbered from one to eleven as well as eleven cuvettes. Each cuvette received one drop of guaiacol, three drops of hydrogen peroxide, and 2.8 mL of pH 7 buffer. Each test tube received different contents to measure the enzyme activity.…
In this experiment, the effect of environmental conditions on enzyme functions was tested. The materials needed for the experiment was an amylase enzyme to lower the activation energy of the reactions, starch solutions of pH 3,4,5,6,7,and 8, these provided different concentrations to project various environmental conditions. In addition, Iodine solution, and a spectrophotometer were needed. Each cuvette contained a specific pH concentration.…
Discussion: The specific purpose for this study was to see how enzyme activity would change as there was a change in temperature and pH. Both temperature and pH were hypothesized to have an affect on enzyme activity. Each had an optimal temperature. At this point, the rate of enzyme activity would stop increasing and begin to decrease. For temperature, it was hypothesized that the optimal temperature would be 48°C.…
In this experiment the effects of the peroxidase enzyme will be observed. Peroxidase is an enzyme that is largely contained in turnips, horseradish roots, and potatoes. This enzyme rids cells of peroxide forming water and oxygen. Peroxidase also aids in the oxidation of guaiacol into tetraguaiacol. The peroxidase (turnip extract) and substrate guaiacol will be mixed and the reaction rates will be monitored under the different conditions.…
However, details are considerably important on how the enzyme will react or become throughout the…
When catechol is in excess and substrate is increased, the rate of reaction increases to a maximum limit due to the inability of the enzyme to work higher than its normal rate of reaction. 3. When the catechol is the substrate in excess and the enzyme increased, the rate of reaction increases exponentially due to the increasing amount of enzymes able to catabolize more…
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 control was the first row for both amylases. At 0 min. neither one had synthesized anything so this served as the starting point. The independent variable was the temperature; this is what was being changed. The dependent variable was the amylase activity; this is what (should have) changed because of the temperature.…