Effects of Temperature‚ pH‚ Enzyme Concentration‚ and Substrate Concentration on Enzymatic Activity INTRODUCTION Enzymes‚ proteins that act as catalysts‚ are the most important type of protein[1]. Catalysts speed up chemical reactions and can go without being used up or changed [3] Without enzymes‚ the biochemical reactions that take place will react too slowly to keep up with the metabolic needs and the life functions of organisms. Catecholase is a reaction between oxygen and catechol
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Santos‚ Val Justin D.M. Tongco* College of Science‚ University of Santo Tomas‚ Manila Philippines Abstract Salivary amylase‚ found in humans‚ is enzyme that catalyzes the hydrolysis of starch into simpler compounds. Its enzymatic activity is affected by several factors‚ such as temperature and pH. The rates of enzymatic activity of salivary amylase in different temperatures and pH were measured and resulted to be very near 50 C and 7 respectively. However‚ due to some errors that were committed‚
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temperature increases‚ the kinetic energy of the molecules increase so they move around more meaning that there are more collisions between the enzymes and substrates molecules and therefore more reactions. pH is a factor because the different types of enzymes work best in different pH environments‚ a change in pH interferes with the shape of the enzymes active site (where it bonds and reacts with substrates) and therefore does not fit the shape of the substrate as well so the enzyme is unable to work on the
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The Effect of Temperature on Animal and Fungal Amylase’s Ability to Breakdown Starch. Abstract This experiment was designed to test the reaction of the enzyme amylase at various temperatures. There were two different kinds of amylase being tested‚ one was fungal amylase also known as aspergillus oryzae and human amylase. The changes in temperature effect the rate at which an enzyme and a substrate collide. When the temperature is too high the active site changes shape or denatures‚ once this
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The effects of pH on mung beans Gloria Cheng Winsy Cheung Lily Wong Christine Yen January 15‚ 1998 Abstract This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels‚ consisted of pH levels 5‚ 6‚ 7‚ 8‚ and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7‚ 8‚ 6‚ 5‚ and 9. These
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Title: “The Effect of Substrate Concentration‚ Enzyme Concentration‚ pH and Temperature on Enzyme Activity” Abstract: In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea‚ combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results.
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Biology- Change in pH Aim: To investigate the affect that change in pH levels has on a particular enzyme‚ in this case amylase. Hypothesis: In this investigation I expect as the pH reaches the optimum level‚ the rate of reaction will be fastest‚ compared to other pH levels. It is also suspected that after the enzyme has reached optimum level the enzyme activity will decrease. Through further study of the optimum level of amylase I found that the enzyme usually has an optima pH of 8. It is known
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The Effect of pH on a Food Preservative September 18‚ 2012 Objective: To study the affect of pH on a food preservative. Chemical Equation: C6H5COONa + HCL ------ C6H5COOH + NaCl Procedure: This experiment was started with a clear solution of sodium benzoate and HCl was added to it‚ ultimately producing benzoic acid. First‚ .3395 g of sodium benzoate was weighed‚ then it was dissolved in water‚ causing it to disassociate into ions. Next‚ 3M of HCl were added drop wise to the solution
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COMMUNICATION The effect of low temperatures Nicole MORE‚ Roy M. DANIEL* and Helen H. PETACH on enzyme activity Thermophile Research Unit‚ University of Waikato‚ Private Bag 3105‚ Hamilton 2001‚ New Zealand The stability of two enzymes from extreme thermophiles (glutamate dehydrogenase from Thermococcales strain ANI and f‚- enzymes‚ glucosidase from Caldocellum saccharolyticum expressed in Escherichia coli) has been exploited to allow measurement of activity over a 175 °C temperature
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Objective: To investigate how pH affects the rate of protein digestion Hypothesis: I predict that since pepsin breaks down the material the quickest at a pH of 2 in the stomach‚ test tubes #3 will reduce the greatest because it has pepsin to further break down the egg. Whereas the other test tubes will have a smaller reduction. I think test tube #2 will have the second largest reduction rate and then #6 because they all will have a greater rate at breaking down the material‚ Then‚ I predict the
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