Enzyme Activity Lab Report
Title: Enzyme Activity Lab
Purpose: To measure the rate of enzyme activity from a tissue abstract and experiment with different factors, such as the enzyme solution and the substrate with different hydrogen peroxide percentages and temperature, that affect enzyme activity.
Hypothesis: 1) If the disk is placed into each beaker with 100 units/ml of enzyme solution, then the time for the disk to float will be 30 seconds. 2) If the temperature of the solution is at 5 degrees Celsius, then there will be less enzymes binding to the active site, and if temperature is at 37 degrees Celsius, then the reaction rate of the enzymes will be 3 times the previous temperature’s reaction rate. 3) If the disk placed into each beaker of the …show more content…
substrate, then the time for the disk to float will take longer, like 1-2 minutes.
Discussion/Analysis: 1) How does enzyme activity vary with enzyme concentration?
The rate of enzyme activity increases as the enzyme concentration increases.
At 10 units/mL, the rate of enzyme activity was .012 1/sec, and at 100 units/mL, the rate of enzyme activity was .055 1/sec. 2) How is the rate of enzyme affected by increasing of substrate?
The rate of enzyme is increased as the substrate concentration is increasing. At .1% of Hydrogen Peroxide, the rate is .004 1/sec, and at .5% of Hydrogen Peroxide, the rate is .015 1/sec. 3) What do you think would happen if you increased the substrate concentration in this experiment?
If the substrate concentration is increased, the rate of enzyme activity would increase as well. As show in the tables and graphs, the rate is increasing as the substrate concentration is increasing. 4) How does changing the substrate concentration compare to changing the enzyme concentration in this experiment?
Changing the substrate concentration has a greater difference than changing the enzyme concentration. For example, in the substrate concentration at .01% Hydrogen Peroxide, the rate is at .004 1/sec and at 2.0% Hydrogen Peroxide, the rate is at .070 1/sec. In the enzyme concentration at 10 units/mL, the rate is at .012 1/sec, and at 100 units/mL, the rate is at .055
1/sec. 5) What are the two kinds of inhibitors and how do they act to prevent enzyme interactions?
One kind of inhibitor is a non-specific inhibitor, which changes the chemical or physical state of the enzyme eventually resulting to denaturing the enzyme. The second type is the specific inhibitor, which exerts their efforts on only one enzyme. 6) From the temperature date, what can you conclude about how temperature affects enzyme action? How would you explain these results?
The different temperatures vary among the rates of enzyme activity. At 10 degrees C, the rate is .048 1/sec. But at 37 degrees C, the rate decreases to .032 1/sec. If it starts at 5 degrees C, the rate will increase until it hits 37 degrees C, then the rate will go back down because the enzyme becomes denatured. 7) pH is another factor that can affect enzyme activity. What do you think is the optimal pH for this enzyme and why?
The optimal pH for this enzyme would be around 5-6, because potatoes are slightly basic, and for the enzyme to work to break down the components, they have to be slightly acidic.
Purpose: To measure the rate of enzyme activity from a tissue abstract and experiment with different factors, such as the enzyme solution and the substrate with different hydrogen peroxide percentages and temperature, that affect enzyme activity.
Hypothesis: 1) If the disk is placed into each beaker with 100 units/ml of enzyme solution, then the time for the disk to float will be 30 seconds. 2) If the temperature of the solution is at 5 degrees Celsius, then there will be less enzymes binding to the active site, and if temperature is at 37 degrees Celsius, then the reaction rate of the enzymes will be 3 times the previous temperature’s reaction rate. 3) If the disk placed into each beaker of the …show more content…
substrate, then the time for the disk to float will take longer, like 1-2 minutes.
Discussion/Analysis: 1) How does enzyme activity vary with enzyme concentration?
The rate of enzyme activity increases as the enzyme concentration increases.
At 10 units/mL, the rate of enzyme activity was .012 1/sec, and at 100 units/mL, the rate of enzyme activity was .055 1/sec. 2) How is the rate of enzyme affected by increasing of substrate?
The rate of enzyme is increased as the substrate concentration is increasing. At .1% of Hydrogen Peroxide, the rate is .004 1/sec, and at .5% of Hydrogen Peroxide, the rate is .015 1/sec. 3) What do you think would happen if you increased the substrate concentration in this experiment?
If the substrate concentration is increased, the rate of enzyme activity would increase as well. As show in the tables and graphs, the rate is increasing as the substrate concentration is increasing. 4) How does changing the substrate concentration compare to changing the enzyme concentration in this experiment?
Changing the substrate concentration has a greater difference than changing the enzyme concentration. For example, in the substrate concentration at .01% Hydrogen Peroxide, the rate is at .004 1/sec and at 2.0% Hydrogen Peroxide, the rate is at .070 1/sec. In the enzyme concentration at 10 units/mL, the rate is at .012 1/sec, and at 100 units/mL, the rate is at .055
1/sec. 5) What are the two kinds of inhibitors and how do they act to prevent enzyme interactions?
One kind of inhibitor is a non-specific inhibitor, which changes the chemical or physical state of the enzyme eventually resulting to denaturing the enzyme. The second type is the specific inhibitor, which exerts their efforts on only one enzyme. 6) From the temperature date, what can you conclude about how temperature affects enzyme action? How would you explain these results?
The different temperatures vary among the rates of enzyme activity. At 10 degrees C, the rate is .048 1/sec. But at 37 degrees C, the rate decreases to .032 1/sec. If it starts at 5 degrees C, the rate will increase until it hits 37 degrees C, then the rate will go back down because the enzyme becomes denatured. 7) pH is another factor that can affect enzyme activity. What do you think is the optimal pH for this enzyme and why?
The optimal pH for this enzyme would be around 5-6, because potatoes are slightly basic, and for the enzyme to work to break down the components, they have to be slightly acidic.