2. Cut up several small pieces of raw potato and place them in the hydrogen peroxide.…
As adding hydrogen peroxide to the test tube containing a few pieces of manganese metal, gas bubbles rose from the solution slowly at first and vigorously over time. This reaction continued for a long time and solution turned into brown opaque color.…
Depending on the concentration of the catalase which the disk is soaked in, it will have a direct correlation on the rate of hydrogen peroxide being broken down into oxygen gas.…
4. Different concentrations of hydrogen peroxide solution were added to each test tube using a pipette. (5mL of 6%, 3% and 1.5%)…
The prediction for the effects of temperature on the enzyme activity was that the reaction’s rate would increase as the temperature increased, until they go over the optimum temperature where the enzymes denature and the reaction’s rate quickly drops to zero. At 5 degree C the rate is 0.00059mole PNP/min. This then increases to 0.01031mmoles PNP/min at a temperature of 50 degree C. The rate then drops drastically to -0.00215moles PNP/min. This point is where the enzymes have been denatured and have no activity, shown as the last point on the fig 8 and 9, do not fit on the graph. The optimum temperature was about 47 degree C. The core body temperature is only about 37 degree C and thus these enzymes are operating below their optimum temperature.…
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2.) When you cut a potato and leave it out for too long they also will turn brown. Let’s say that you want to make mashed potatoes. When you make mashed potatoes, you have to peel the potatoes and then boil them. The heat slows down the breaking down process as well. When you see brown in mashed potatoes it is…
|Hot Water |Hot water splashing or spilling on |Safety glasses and aprons were worn |…
a. Temperature affects the rate at which substrate and enzyme molecules collide. If the temperature is greater than the optimal the activation site denatures which makes binding more difficult. Lower temps make it so that the enzymes and substrates attach at a slower rate, diminishing product formation.…
Brinkman, FG & Sminia, T. 1977. Histochemical location of catalase in Peroxisomes and of Peroxidase in Cell walls and Golgi Bodies of Cells in Differentiating Potato Tuber Tissue. Zeitschrift für Pflanzenphysiologie. Accessed 10/12/15. Available from: http://www.sciencedirect.com/science/article/pii/S0044328X77802316…
Appearance of potato and hydrogen peroxide combination: Lots of white, foamy bubbles around the potato slices.…
Enzymes are proteins that are involved in all the chemical processes in living things. As they are made of proteins they are affected by pH and temperature. Enzymes are catalysts; they speed up chemical reactions without being changed themselves. Digestive enzymes speed up the breakdown of large food molecules into smaller ones so that the blood can absorb them. Enzymes turn a large starch molecule into thousands of tiny glucose molecules. Enzymes end in 'ase'. There are thousands of enzymes in our body but each enzyme is only specialised to do one thing, for example carbohydraise enzymes digest carbohydrates, protease enzymes digest protein.…
Hydrogen Peroxide is a widely used chemical that has many different uses, many different safety hazards, and different dangerous hazards. “Hydrogen…
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Enzymes are a protein serving as a catalyst, a chemical agent that changes the rate of the reaction without being consumed by the reaction. Enzymes are proteins made up of long chains of amino acids. These form complex shapes. The enzymes are individuals, like the different players on a ball team, they have different specific structures and jobs. As one ball player may be very tall and one short, the specific different shape of the active site on an enzyme is unique and prepares it to mix with a certain substrate. Without enzymes, the process of metabolism would be hopelessly slow. The reactant an enzyme acts on is referred to the enzyme 's substrate. The enzyme will combine with or to its substrate. While the two are joined, the substrate is converted to its product by catalytic action of the enzyme. There is an active site of the enzyme molecule which is a restricted region that actually attaches to the substrate. Usually the active site is formed by only a few of the enzyme 's amino acids, the rest is just the framework that reinforces the active site. In an enzymatic reaction, the substrate enters the active site then is held in place by weak bonds. Now the enzyme does its work and first changes shape so it can hold onto the substrate. Next the substrate is changed to its product, the product is released and the enzymes active site is ready and waiting for another molecule of substrate.…