Enzyme

Potato Bubbles Introduction Our driving question for this lab was “How do changes in temperature and pH levels affect enzyme activity?” Throughout the duration of this lab, we explored enzymes and how environmental factors like pH and temperature affected enzyme activity. Enzymes are proteins that speed up chemical reactions. For this particular experiment, we studied the enzyme catalase, which is found in potatoes. Catalase reacts with hydrogen peroxide to break it down into its water and…

Background Information: Catalase enzymes are inside of nearly every living organism that is exposed to oxygen. Some examples of catalase enzymes are bacteria, plants, and animals. The main job of a catalase enzyme is to catalyze the decomposition of hydrogen peroxide to water and oxygen. When an enzyme is exposed to hydrogen peroxide or certain other chemicals it is prone to react. Catalase enzyme reactions also depend on the temperature they are exposed to. As enzymes are exposed to cool…

Catalysts and Inhibitors work by providing an alternative reaction pathway for the breaking and remaking of bonds in chemical reactions, changing the speed of the reaction. They are neither consumed in the reaction. Rather, they alter the amount of activation energy required. Different reactions require different catalysts, as well as different reactions require different inhibitors. The reaction energy path controls the speed of the reaction. The molecules follow the path of least resistance,…

ABSTRACT To examine the enzyme kinetics of chymotrypsin during the catalysis of the synthetic substrate p-nitrophenyl acetate (NPA). Initially, observe the magnitude of the initial burst with regards to the enzyme concentration. Secondly, the analysis of the steady state deacylation rate with regards to the pH of the reaction mixture. Chymotrypsin catalysis is a process that proceeds with two steps, an initial fast step involving the covalent modification of the enzyme to the substrate and the…

The experiment that the Scientists, listed above, will be performing is about the curdling of milk and how it is affected by pineapple juice, and pineapple enzymes. The Scientists’ problem is whether or not pineapple juice will affect the coagulation (or curdling) of milk. The independent variable in the experiment will be what is added to regular milk (nothing, pineapple juice, or bromelain), the dependent variable will be the speed of the milk curdling. The constant of their experiment will be…

by denaturing the non-recombinant E.Coli proteins. The Second step was much more beneficial to the total purification but the combination of the two steps achieved an even better purification of 4.6 fold. From this assay we can see that the correct enzyme has been successfully purified. Considering the SDS-PAGE results we can confidently say that the purification steps were effective at removing a large proportion of E.Coli proteins. However, not all E.Coli proteins have been removed as shown by…

each time mark, which led to varied enzymatic activity and inconclusive or atypical results. Slight water residue was observed in the test tubes prior to use in the experiment, and may have contributed to the overall lack of enzyme activity (i.e. water may have diluted the enzymes). The iodine solution added to the spot plates just before the amylase-starch solution was added may have also contributed to the inconclusive results as it may have oxidized too quickly and the bond it should have…

1.5. Enzyme-Polysaccharide Interactions Proteins and enzymes have become an integral part of many industrial processes as well as being applied both in cosmetics and in therapeutics. Due to advances in biotechnology and genetic engineering, mass production of protein and enzymes has become feasible. Use of enzymes is environmentally friendly as they catalyse reactions under mild conditions against polluting inorganic catalysts which works in the extremes of pH and temperature. However, this can…

from being damaged by the hydrochloric acid it produced.  Hydrochloric acid (HCl) is a clear, liquid. Which is produced in our stomach when we eat a meal. The major role that it plays in our stomach is to break down food and cause the release of enzymes that further aid in digestion. It is also used as a solider in our body; it protects the body from illness by killing…

In conclusion, various temperature levels do affect the glucose concentration level, of alpha-galactosidase, which is a product of Beano. The higher levels were actually found in the lower temperatures. Temperatures that were at 40, and 50 degrees Celsius had the highest glucose concentration levels at 25 minutes, which was 2.00%, while other temperatures such as 80 and 90 degrees Celsius were at 0.00% at 25 minutes, which is a major difference. However 30 and 70 degrees Celsius had a steady…