The Rate of a Reaction The area of chemistry that deals with the rate or speed of chemical reactions is known a chemical kinetics. The word “kinetic” is derived from the Greek name kinitikos that means movement or motion. In the present context‚ the kinetic means the reaction rate or rate of a reaction that is defined as the change in concentration of a reactant or a product with time (M/s). Chemical reaction can be represented by the following general equation. Reactants Products It is very important
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Erin Arroyo Lab report June 11‚ 2013 Biology 123 Professor K Title: Scientific Investigation of the Peroxidase Enzyme & Temperature Abstract: In this lab we tested the effect temperature has on the rate of enzyme activity. The way we figured this out was by taking four different temperatures and testing the different absorbance levels they produced every 20 seconds for two minutes straight using a spectrophotometer. The important part of this experiment was the temperature
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Factors Affecting The rate of Enzyme Activity Prediction: As the temperature increases the rate of enzyme activity will also increase‚ thus increasing the rate of reaction. However‚ if the temperature is too high the enzyme will denature. Materials: 4 test tubes 2 small beakers A dozen filter paper disks Test tube rack Hydrogen peroxide (H2O2) Potato extract Forceps Thermometer Hot plate Large beaker Ice cubes Graduated cylinder Stopwatch Procedure: Step 1 Place 10 mL of potato
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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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Reaction Rate Coursework Aim To see how the concentration of a reactant affects the rate of reaction‚ in this case sodium thiosulphate and acid. Scientific Background For a reaction to occur‚ the particles of the reactants must be colliding with each other with enough energy‚ the amount of energy needed for the reaction is called activation energy. Activation energy is altered by temperature‚ concentration‚ surface area of and the pressure on the reactants. Stirring the reactants also increases
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Determine the order of the reaction A --> 2B + C from the following data obtained for [A] as a function of time. time | [A] | 0 min | 0.80 M | 8 mins | 0.60 M | 24 mins | 0.35 M | 40 mins | 0.20 M | ------------------------------------------------- Use diferential and half life. 2. Balance the equation below and determine the rate expression using the given data. Find k with units. N2 + H2 ---> NH3 (all gaseous) [N2] (mole/L) | [H2] (mole/L) | Initial Rate (mole/L /min) | 0.10
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Abstract The main goal of the enzyme kinetics experiment was to see how the phosphatase-catalyzed hydrolysis of p-nitrophenyl produced p-nitrophenol in the presence of phosphate and fluoride ion inhibitors of various concentrations. The calculated Km constant was found to be 0.22 for all reactions. The Vmax values for each inhibition ion were 0.00986 for the phosphate ion and 0.00436 for the fluoride ion. The inhibitor constant‚ Ki‚ was determined to be 0.0967 for the phosphate ion. The inhibitor
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the effects of different factors such as temperature‚ pH‚ and concentration of substrate‚ on the activity of the enzymes. By conducting these three separate experiments also‚ three graphs are able to be obtained where the trend of each factor affecting on the enzyme activity is shown and described clearly. II. Hypothesis Experiment 1 (Effect of Temperature): As the temperature increases‚ the height of the bubble will increase too‚ indicating a faster rate of reaction. Experiment 2 (Effect of
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According to the results in this lab Jell-O must contain protein due to the fact that the meat tenderizer was able to break down the Jell-O much the same as it would break down the proteins in meat. 5. Did the amount of meat tenderizer give different results? The amount of meat tenderizer did give different results‚ cup â»2 with the least amount of tenderizer did not break down as much as the cup â»3 with the most tenderizer. Conclusion According to this lab it demonstrated that Jell-O does
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Introduction: The purpose of this lab was to measure the extent of enzyme reaction on given substrates by means of color change. The reaction followed is given below: Tyrosinase³ Enzyme Pyrocatechol Hydroxyquinone Oxidation/Reduction Pink ³ Brown E+S + [ES] = E+P Enzyme Reaction Hypothesis: If there is an increase in enzyme concentration‚ an increase in reaction temperature‚ or an increase in buffer pH‚ then greater
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