Maurissa Course Code & Title: BIOL 1362- Biochemistry I Title of Lab: Investigating Enzymatic Activity in Sweet Potato‚ Irish Potato Extract and Milk. Aims: 1. To determine the effect of ascorbic acid on Polyphenol Oxidase (Phenolase). 2. To determine the level of specificity of Phenolase using the following substrates: Caffeic Acid‚ Catecol‚ Guaicol‚ Pyragallol and Tyrosine. 3. To determine the effect of ascorbic acid on Peroxidase. 4. To determine the level of specificity of Peroxidase using the
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Introductory Biology 1 Biology 1003 Fall Term 2011 Lab Number: 3 Title: Cell Energetics: Enzyme Role in Biological Reactions Name: Brandon Moore Student Number: 100819124 Lab day and time: Wednesday pm Date: Wednesday November 23‚ 2011 Introduction Enzymes are a key aspect in our everyday life and are a key to sustaining life. They are biological catalysts that help speed up the rate of reactions. They do this by lowering the activation energy of chemical reactions (Biology
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The Behavior of Proteins: Enzymes Enzymes are Effective Biological Catalyst Catalysis- speeds up metabolism to allow production of products. Enzymes- Highly specific and most efficient catalyst that speeds up metabolism or rate of reaction in organisms by factor up to 10^20 (globular proteins) Nonenzymatic catalyst- enhance by 10^2 -10^4 Ribozymes- acts for catalytic activity in RNA’s Kinetics versus Thermodynamics Standard free energy change- difference between the energies of the reactants
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Enzyme Lab Report Introduction The objective of this experiment was to determine if changes in pH or temperature affected the activity of enzymes‚ specifically the enzyme sucrase. Enzymes are protein molecules that act as biological catalysts to increase the speed of the reaction or to lower the activation energy of that reaction. However‚ the activity of an enzyme can be affected by physical factors such as pH and temperature because these factors alter the structure of the enzyme (Freeman‚ 2011)
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Lecture 3: Enzyme kinetics Tue 17 Jan 2006 with the collaboration of Luna De Ferrari 1 Images from: D. L. Nelson‚ Lehninger Principles of Biochemistry‚ IV Edition‚ W. H. Freeman ed. A. Cornish-Bowden Fundamentals of Enzyme Kinetics‚ Portland Press‚ 2004 A. Cornish-Bowden Enzyme Kinetics‚ IRL Press‚ 1988 Computational Systems Biology Summary: • • • • • • 2 Simple enzyme kinetics Steady-state rate equations Reactions of two substrates Inhibition of enzyme activity pH dependence
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Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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Effecting the Reaction Rate in Enzymes in Plants and Animals Problem- How do variables temperature and surface area affect the rate of reaction occurring in the enzyme? Information- Enzymes are proteins that act as biological catalysts. They speed up chemical reactions that take place in cells. Enzymes can be found in both liver and potato. They provide a site where reactants can be brought together to react. These reactants are called substrates that fin into the enzyme. The changing of heat‚
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Enzyme Lab Experiments Problem: How can we demonstrate how enzymes work? What happens if we alter the environment of an enzyme? Materials: G;lucose Test Strips Test Tubes Pipettes Raw Hamburg Lettuce Potato Raw Liver Chalk Beakers Dairy Lactose Tablet Water Sugar Solo Cups Hot Plate Knife Gloves Skim Milk Glow Sticks Peroxide Hypothesis: 1. If we change the environment via temperature the glow stick will Its intensity will change 2. If hydrogen peroxide is added to a certain food liver
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Engineering and Chemistry Muralla St.‚ Intramuros‚ Manila Melting Point and Boiling Point of Organic Compounds Group No. 5 Manacup‚ Cris Vincent L. Oblena‚ Adrian D. Ong‚ Joshua Jyro B.* *Leader ABSTRACT In compounds‚ two of the physical properties affected by the varying structures are melting point and boiling point. Through the use of the Thomas-Hoover Melting Point Apparatus or the micro method‚ the melting and boiling point of organic compounds are now determined. The aim of this experiment
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VARYING EFFECTS OF ENZYME CONCENTRATION ON REACTION RATES OF MALATE DEHYDROGENASE CELL BIOLOGY 13 NOVEMBER 2007 Enzymes are biological catalysts. They are proteins that speed up reactions with low concentrations. These enzyme proteins are made up of linkages of amino acids. The links coil‚ and coil again forming a tertiary structure. This structure has a groove in it called an active site. The active site is
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