Enzymes
Two major factors influence how effective an enzyme is by promoting the rate of reaction. Each enzyme has a specific temperature that allows it to perform the most work. If an enzyme is placed in an environment under its optimal functioning temperature, the speed of the reaction will slow. Reason being, the molecules of the reactants reduce in energy from the low temperature, less movement means less reactions with the enzymes. At higher temperatures, molecules within an enzyme increase in rate. The hydrogen atoms within the protein bonds disconnect, causing the protein to lose its shape. Thus it ability to intake substrates.
Ph plays an important role in the enzyme rate of production due to it’s ability to alter electric charges. If Ph is too high or too …show more content…
Because of the enzymes reacting less frequently with substrate molecules at 22°C, larger molecules of Casein will still be present. As a result, the absorbance will be higher from light passing between the molecules. Continuing on, Temperature 22°C will have more absorbance than 32°C because we are moving closer to the enzymes optimal working temperature. For our upcoming experiment, the Trypsin will work best at 37°C as stated above. At 37°C, the level of absorbance will be the lowest because the enzymes will be working at the best rate to break down Casein. For that reason, the broken down substrate will dilute the solution, not allowing light to pass through. At 42°C, the absorbance will increase slightly. Enzymes at 42°C are still closely maintaining its structure, but minimal changes to the active sight, make it more difficult for the substrate to connect. At 52°C, all bonds within the enzyme will be altered or broke, eliminating any possibility of reactions. Substrates will not be broken down at 52°C, so it should have the highest absorbance
Two major factors influence how effective an enzyme is by promoting the rate of reaction. Each enzyme has a specific temperature that allows it to perform the most work. If an enzyme is placed in an environment under its optimal functioning temperature, the speed of the reaction will slow. Reason being, the molecules of the reactants reduce in energy from the low temperature, less movement means less reactions with the enzymes. At higher temperatures, molecules within an enzyme increase in rate. The hydrogen atoms within the protein bonds disconnect, causing the protein to lose its shape. Thus it ability to intake substrates.
Ph plays an important role in the enzyme rate of production due to it’s ability to alter electric charges. If Ph is too high or too …show more content…
Because of the enzymes reacting less frequently with substrate molecules at 22°C, larger molecules of Casein will still be present. As a result, the absorbance will be higher from light passing between the molecules. Continuing on, Temperature 22°C will have more absorbance than 32°C because we are moving closer to the enzymes optimal working temperature. For our upcoming experiment, the Trypsin will work best at 37°C as stated above. At 37°C, the level of absorbance will be the lowest because the enzymes will be working at the best rate to break down Casein. For that reason, the broken down substrate will dilute the solution, not allowing light to pass through. At 42°C, the absorbance will increase slightly. Enzymes at 42°C are still closely maintaining its structure, but minimal changes to the active sight, make it more difficult for the substrate to connect. At 52°C, all bonds within the enzyme will be altered or broke, eliminating any possibility of reactions. Substrates will not be broken down at 52°C, so it should have the highest absorbance