Enzyme Lab Report
Enzyme lab report.
Introduction.
An enzyme is a protein molecule that speeds up the rates of chemical reactions by many folds. They recognize, bind, and change specific reactants. They do not change thus can catalyze the same reaction again and again. Activation energy also known as an energy barrier is the amount of energy needed in order to begin a chemical reaction.
Catecholase catalyzes the reaction rate of catechol oxidation. Catechol is found beneath the skin of many plants such as apples and potatoes. When it is exposed to air, the oxygen in the atmosphere oxidizes it to benzoquinone, which acts as an antiseptic for the plant. When produce is stored in a freezer, it will stay for long without changing color. This is due to the cooler temperature preventing the catechol in the produce from oxidizing as quickly as it would at room temperature. (Clapper, A, 2007)
When cut open, potatoes turn to a brownish color which indicates enzymatic activity. Ethylenediamine tetraacetic acid (EDTA) is a preservative. The magnesium and calcium that EDTA binds are the cofactors used by the enzymes of bacteria and fungi that can spoil food. Benzoquinone reflects light of orange wavelengths and absorbs light of green wavelengths, which makes us measure enzymatic activity by measuring light absorbance. There is a hypothesis that enzyme kept at 37 degrees Celsius will show the most absorbance which shows most enzymatic activity. Also calcium and magnesium are hypothesized as the cofactors necessary in the functioning of enzymes in bacteria and fungi that spoil food, due to EDTA binding to them. (Clapper, A, 2007)
Material and Method
Spectrophotometer cuvettes, A spectrophotometer, 18 mL of catechol solution, 10 mL of enzyme solution, 531 mL of distilled, 2 mL of EDTA and 2 mL of phenyl thiourea (PTU) were used as possible chelating agents, 5 labeled pipettes, around 14 pieces of parafilm, kimwipes, cuvette rack, 37 and 60 degree Celsius water
Introduction.
An enzyme is a protein molecule that speeds up the rates of chemical reactions by many folds. They recognize, bind, and change specific reactants. They do not change thus can catalyze the same reaction again and again. Activation energy also known as an energy barrier is the amount of energy needed in order to begin a chemical reaction.
Catecholase catalyzes the reaction rate of catechol oxidation. Catechol is found beneath the skin of many plants such as apples and potatoes. When it is exposed to air, the oxygen in the atmosphere oxidizes it to benzoquinone, which acts as an antiseptic for the plant. When produce is stored in a freezer, it will stay for long without changing color. This is due to the cooler temperature preventing the catechol in the produce from oxidizing as quickly as it would at room temperature. (Clapper, A, 2007)
When cut open, potatoes turn to a brownish color which indicates enzymatic activity. Ethylenediamine tetraacetic acid (EDTA) is a preservative. The magnesium and calcium that EDTA binds are the cofactors used by the enzymes of bacteria and fungi that can spoil food. Benzoquinone reflects light of orange wavelengths and absorbs light of green wavelengths, which makes us measure enzymatic activity by measuring light absorbance. There is a hypothesis that enzyme kept at 37 degrees Celsius will show the most absorbance which shows most enzymatic activity. Also calcium and magnesium are hypothesized as the cofactors necessary in the functioning of enzymes in bacteria and fungi that spoil food, due to EDTA binding to them. (Clapper, A, 2007)
Material and Method
Spectrophotometer cuvettes, A spectrophotometer, 18 mL of catechol solution, 10 mL of enzyme solution, 531 mL of distilled, 2 mL of EDTA and 2 mL of phenyl thiourea (PTU) were used as possible chelating agents, 5 labeled pipettes, around 14 pieces of parafilm, kimwipes, cuvette rack, 37 and 60 degree Celsius water