Digestion and Enzymes – APP. Hypothesis: The enzyme‚ Amylase which is used to break down carbohydrates will work the best when heated at 40°C. Also‚ as the temperature increases the reaction rate of amylase increases too. However‚ the reaction rate of amylase will start decreasing when the temperature reaches the enzyme’s optimal temperature. Many enzymes are specific for a certain substrate. For example‚ lipase is a specific enzyme for fat substrates and protease‚ a specific enzyme for protein
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Effect of temperature on enzyme activity In this experiment… Independent variable: Temperature of the amylase Dependent variable: Enzyme activity which is measured by the time for disappearance of starch Controlled variables: Volume of amylase; volume of starch solution; concentration of amylase; concentration of starch solution Prediction of results i) At low temperature‚ the rate of amylase activity is very low. ii) At optimum (=best) temperature‚ the rate of amylase activity is the
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Jacobs Enzyme Catalyst Lab - Formal Report – August 8‚ 2007 ABSTRACT This investigation examined what would happen to the rate of an enzyme-catalyzed reaction if the concentration of substrate changed. We hypothesized that if the concentration increased‚ then the reaction rate would also increase. To test our question‚ we varied a combination of substrate and buffer‚ totaling 6mL‚ with a constant amount of 2 drops of catalyst. The enzyme catalyst‚ peroxidase‚ increased the rate of the
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Enzyme concentrations Hypothesis The higher the concentration of protease enzyme the higher the rate of breakdown of the egg white. This is because egg white is mainly formed of collagen‚ which is a protein‚ which is what the enzyme protease breaks down. The more enzyme there is the more enzyme substrate complexes are formed which break down peptide links between the monomers of the protein accelerating the amount of protein broken down in a space of time. How the results will be obtained
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TITLE: Enzymes AIM: To investigate the effect of temperature on the enzyme lipase INTRODUCTION: The phenomenon of catalysis makes possible biochemical reactions necessary for all life processes. Catalysis is defined as the acceleration of a chemical reaction by some substance which itself undergoes no permanent chemical change. The catalysts of biochemical reactions are enzymes and are responsible for bringing about almost all of the chemical reactions in living organisms. Without enzymes‚ these
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Abstract The aim of this experiment was to investigate the effect of temperature on the enzyme catalase. The original research question was exploring the effect temperature would have on a yeast catalase reacting with hydrogen peroxide (H2O2). To address the latter question a series of experiments were conducted. The various temperatures experimented with were as follows: 22 degrees Celsius (room temperature)‚ 0 degrees Celsius (freezing)‚ 100 degrees Celsius (boiling)‚ and 37 degrees Celsius.
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My lab group studied the effect of PH on reaction rate/ enzyme activity measured by foam height. PH is the measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration‚ the lower the pH. Every enzyme has an optimal PH‚ meaning they have a very small window in which they are most active. Our enzyme (potato smoothie) had an optimal PH of 7.0-7.5. We know this because we measured the enzyme’s reaction rate by measuring foam height. The largest foam height we
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An experiment to investigate the effect of temperature on the rate of reaction of the Enzyme Trypsin. Aim: This investigation was on the effect temperature has on the rate that the enzyme trypsin hydrolyses its substrate‚ a protein found in milk (casein). This investigation was conducted under controlled conditions‚ the temperature being the changeable variable. Trypsin and its substrate (powdered milk which is a source of the protein casein) were heated in a water bath. The contents of the two
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Enzyme Kinetics Marcos‚ Nelissa S. Institute of Chemistry‚ University of the Philippines‚ Diliman‚ Quezon City 1101 Philippines ABSTRACT The rationale of the experiment is basically founded in the concept of reaction rates as affected by enzyme‚ and how the enzyme works is competed by a competitive inhibitor‚ thereby impeding the forward reaction. In this experiment‚ o-diphenol oxidase‚ an enzyme that causes the browning in fruits‚ was extracted from banana and reaction rate of this was established
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pH Affecting on Amylase Enzyme Is there a difference in the concentration of pH in the amylase enzyme activity? The null hypothesis would be that there will be no difference in the concentration of pH and alternative hypothesis would be that there will be a difference in the concentration of pH. The predication if that there will be a difference in the concentration of pH. The pH affects on enzyme activities‚ one of the enzyme that was used in the process was amylase. When a serial dilution was
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