Instructor: Professor Jennifer Frere Date: 03.08.2015 Predictions Sucrase will have the greatest activity at pH 6 Sucrase will have the greatest activity at 60 °C (140 °F) Sucrase activity decreases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount of substrate (sucrose) present‚ sucrase + sucrose incubation time Effect
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lessens the impact on pH from addition of acid and base. The essential feature of a buffer means that it consists of high concentrations of the acidic (HA) and basic (A-) components. When small amount of H3O+ or OH- ions are added to the buffer‚ they cause a small amount of one buffer component to convert into the other‚ which change the relative concentration of the two component. For any weak acid‚ HA‚ the dissociation equation and Ka expression are: The final expression of pH obtained after logarithms
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Buffers I. Purpose The purpose of this experiment was to get an understanding as to how to properly prepare chemical buffers. Also part of this experiment was to gauge the effectiveness of the buffers by measuring their pH levels in various titration solutions‚ using a pH meter. II. Procedure To start our experiment we had to prepare Buffer B‚ which was the .060 M Ammonia/Ammonium solution. Using 3.0 M ammonia‚ we had to calculate the proper volume of NH3 base by using
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experiment: Effect of pH on enzymatic activity Background Information: Trypsin is a protease which conducts hydrolysis forming peptides. It is an enzyme which is secreted by the pancreas into the small intestine and works best in an alkaline environment. Egg white is used in this practical as it is found to contain the protein/ enzyme trypsin. pH is the measure of the amount of H+ ions in a solution‚ these ions affect the shape of the enzyme. Hypothesis: That as pH increases‚ the rate of
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of antacids on pepsin’s ability to digest protein. _2.2 BACKGROUND INFORMATION_ Pepsin is an active form of pepsinogen which is released into the stomach. Hydrochloric acid is also released into the stomach from parietal cells and makes the pH acidic‚ of a pH 1-3. This then activates chief cells to release pepsinogen‚ which functions in an autocatalyctic fashion. The hydrochloric acid mixed with pepsinogen generates pepsin‚ which can digest 20% of ingested carbon bonds. The primary structure of pepsin
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June 25‚ 2013 Lab partner: Catalan‚ Christian A. Date Due: July 5‚ 2013 Date Submitted: July 5‚ 2013 EXPERIMENT 1 PREPARING BUFFERS AND BUFFER CAPACITY INTRODUCTION A buffer solution is one in which the pH of the solution is "resistant" to small additions of either a strong acid or strong base. Buffers usually consist of a weak acid and its conjugate base‚ in relatively equal and "large" quantities. A buffer system can be made by mixing a soluble compound
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the titration curves to calculate the percent of the active ingredients in the commercial cleansers. to determine the Ka of a weak acid. Procedure Overview • • • • after calibration of the pH electrode and determination of the flow rate for the automatic titration‚ a NaOH solution is standardized against HCl. a pH titration curve for acetic acid is obtained and its pKa is determined. an unknown sample of Lysol is analyzed for its HCl content using the standardized NaOH. an unknown sample of Liquid
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neutral pH levels around 7. Introduction Enzymes are proteins that catalyze metabolic reactions vital for the survival and functioning of cells [1]. Without enzymes‚ metabolic processes would occur at unfeasible rates. Catalase is a naturally occurring enzyme that breaks down hydrogen peroxide into water and oxygen; it is essential to cellular respiration. I asked if enzyme activity was affected when exposed to different conditions‚ such as temperature‚ substrate concentration‚ and pH levels
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BioLab3 Lab Report 5 Enzymes Student Name: Cooper Lyon I. Enzyme Structure and Function EXERCISE 1 – Preparation of an enzyme activity standard At five minute intervals over the next fifteen minute period‚ record the color intensity of the solution of each test tube. Time (min) Tube S1 Potato Extract + Catechol Tube S2 Potato Extract + Water Tube S3 Catechol + Water 0 Shade of Yellow Clear/Milky Clear/Milky 5 Shade of Yellow Clear/Milky Clear/Milky 10 Orange Clear/Milky Clear/Milky 15
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Homework 1_Key BCH2333 Winter 2015 Topics covered: review‚ Chemical Evolution‚ Water‚ Non-covalent bonds‚ Acid/base‚ pH 1. i) Convert using scientific notation to liters: 4 nanoliters‚ 4 x 10-9 L‚ 20 microliters‚ 2x10-5 L‚ 35 milliliters‚ 3.5 x 10-2 L‚ 10 deciliters‚ 1 L‚ 7 kiloliters 7 x 103 L ii) Convert using scientific notation to grams: 6 mg‚ 6 x 10-3 g‚ 21 µg‚ 2.1 x 10-5 g‚ 503 ng‚ 5.03 x 10-7 g‚ 10 kg‚ 1 x 104 g 2. Which of the following properties of water explains its ability to dissolve
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