Internal assessment on enzyme concentration Enzymes are proteins that act as catalysts and they are the most important type of protein. My aim in this experiment was to investigate the effect of enzyme concentration on the rate of an enzyme (protease) – catalyzed reaction ‚ catalysts speed up chemical reactions . My hypothesis is that the rate as reaction will increase as the concentration of protease in the solution increases so it will take less time
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ID:0720052 Effect of an Increasing Substrate Concentration on Enzyme Activity Rate Abstract The reaction rate of an enzyme can be affected by many factors‚ and the purpose of this experiment was to find out how an increasing substrate concentration influences the rate of an enzyme activity; we obtained data from recording the absorbance of the samples which contain the same amount of potato juice (enzyme oxidase) and different amount of catechol (substrate)
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Effects of Temperature on Enzyme Biology Introduction In order to understand the activity of enzymes at different temperatures the ability of the enzyme to function can be measured. This is important in many applications such as Polymerase Chain Reaction for forensics as well as genetics research where manipulation of temperature-dependent enzymes allows for replication of DNA segments. Bennett states‚ “when the energy - measured
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The effect of increasing substrate concentration on rate of an enzyme reaction. Enzymes are biological catalysts that lower a reactions activation energy making possible many of the reactions needed for life to exist. Enzymes have a high specificity which have been explained by many theories such as Fischer’s lock and key. Currently the most widely accepted theory is the induced fit hypothesis proposed by Koshland in 1958. This hypothesis solves some of the problems with the Lock and key theory
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between catalase concentration and the rate of reaction. This means when catalase concentration increases‚ the rate of reaction also increases. In other words‚ at 20% catalase concentration‚ the rate of reaction was only 4.220 mm/s while at 100% catalase concentration‚ the rate of reaction was 7.704 mm/s. This proves the positive correlation between catalase concentration and the rate of reaction. This occurs because as the enzyme concentration increases‚ there are more enzymes available to catalyze
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Title: Purification of Egg white protein Name: Michael Johnson Partner: David Logad & Nandita Date: 2nd 9th September 2004 Group: Thursday 11:30am - 3:30pm Introduction Salting Out In 1888 Hofmeister that it can be possible to dehydrate a protein by adding salt to the solution‚ salting out. When a protein in a aqueous solution it is surrounded by water‚ in fact there can be up to 0.35g of water tightly bound to 1g of protein (Simpson 2004). Also the effectiveness of the salting out
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Explain the technique by which copper can be purified. What is a use of pure copper? 19) Explain the processes of phytomining and bioleaching. 20) Why is recycling beneficial to the environment? 21) What % of iron comes from the blast furnace? What effect does this have on its properties? 22) Give some properties of low-carbon‚ high-carbon and stainless steels. 23) Why might an alloy of aluminium be preferable to the pure metal in aeroplane manufacture? 24) What name is given to the metals in
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that the enzyme concentration will affect the rate of reaction but only up until a certain point because there is a limited supply of substrate. Enzymes are protein molecule that acts as biological catalyst by increasing the rate of reactions without changing the overall process. They are long chain amino acids bound together by peptide bonds. Enzymes are seen in all living cells and controlling the metabolic processes in which they converted nutrients into energy and new cells. Enzymes also help
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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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AIM The aim of this investigation is to explore the effect of different concentrations of bile salts on the time taken for the lipase enzyme to break down fat. BILE Bile is a brownish bitter alkaline fluid produced by the liver and made by the hepatocytes from water‚ bile salts‚ bile pigments cholesterol and phospholipids and stored in the gall bladder. Bile is directly connected with digestion. It is released sporadically into the small intestine (duodenum) which is part of the gut in order
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