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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Factors that Affect the Rate of Reaction of Peroxidase Purpose: To determine the effect of various factors on the rate of reaction between an enzyme and its substrate‚ and also to determine the optimal ranges under which the enzyme activity is maximized. Also to determine whether saline and alcohol are inhibitors or activators Hypothesis: PH factor prediction: I predict that as the pH increases so the activity of the enzyme will increase until it reaches optimum pH range (pH 7) because the
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Surface Tension of Liquids Karen Mae L. Fernan Department of Chemistry‚ Xavier University-Ateneo de Cagayan‚ Philippines Date performed: Nov. 22‚ 2012 ∙ Date Submitted: January 16‚ 2013 E-mail: fernankarenmae26@yahoo.com ------------------------------------------------------------------------------------------------------------------------------- Abstract Surface tension is defined as the energy or work required to increase the surface area of a liquid due to intermolecular forces
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investigating how the rate of reaction differs when we change the concentration of Hydrochloric Acid whilst reacting with Magnesium. The rate of reaction is explained by the Collision Theory. This theory explains how various factors affect the reaction rates and how chemical reactions occur. The 4 factors of the Collision Theory are: • Temperature • Concentration • Surface area • Catalyst I am investigating how different concentrations of acids affect the rate of reaction. However I must control
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Figure 1. Average Mass Specific Surface Area for Three Fish. Error bars represent standard deviation from the mean. The graph represents the mass specific gill surface area for a sample size of 6 gill arches for each of the 4 lab sections (n=24). For Mackerel‚ the mass specific gill surface area was 13.62 cm2/kg. For Whiting‚ this value was 9.34 cm2/kg. Lastly‚ for flounder this value was 2.93 cm2/kg. Results: The three different species of fish‚ Mackerel‚ Whiting‚ and Flounder‚ have distinct
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Concentration vs Rate of reaction Brandon Introduction A reaction rate is the speed at which a chemical reaction will occur. Heat‚ concentration of a chemical‚ Surface area or a catalyst‚ will affect the rate of reaction. The concentration of a chemical will speed up of the reaction because the reactant particles have become more crowded therefore increasing the chance of productive collisions. In this practical the chemicals will be Sodium thiosulphate and Hydrochloric acid which will produce
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makes them highly specific and only work on one or a few similar chemical reactions. Enzymes themselves are not consumed in the reaction‚ but they help attract substrates into correct position to undergo chemical reaction. Enzymes greatly speed up the rate of biological reactions by lowering the energy of activation. To get a sense of the speed and efficiency of enzymes‚ substrates can be transformed to products at the rate of thousands of times per second with the enzymes. If we consider the total
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INTERNATIONAL BACCALAUREATE BIOLOGY INTERNAL ASSESMENT DATA COLLECTION AND PROCESSING CONCLUSION AND EVALUATION RELATIONSHIP BETWEEN SURFACE AREA AND THE VOLUME OF A CELL‚ HOW IT AFFECTS THE RATE OF DIFFUSION Nazirul Ibrahim 04.10.2011 DATA COLLECTION AND PROCESSING We have determined the following variables: * dV- the time for the color indicator phenolphthalein to reach the center of the cube (diffusion) * iV- the size of the cube * cV- the amount of Sodium
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3A Task 1 Aim: the aim of the experiment is to find the best temperature to ferment yeast at. Hypothesis: the yeast will ferment the best at 60 degrees Celsius. Independent variable: the temperature of the water the yeast is put in to ferment. Dependent variable. The amount of air bubbles the yeast produces. Controlled variable: the amount of yeast and glucose in each syringe. Uncontrolled variables: human error in counting. Materials : Plastic soft drink bottle cut to size Marking pen
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Effect of changes in substrate concentration on the reaction rate of an enzyme IB biology Internal Assessment 3/23/12 Research Question: Effect of changes in substrate concentration amount on the reaction rate of an enzyme Introduction: In this experiment‚ the substrate is hydrogen peroxide. The purpose of this investigation is to find out the relationship between the substrate concentration and the rate of reaction. Substrates are molecules that are acted upon by enzymes. For instance
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