Enzymes All enzymes are globular proteins and round in shape They have the suffix "-ase" Intracellular enzymes are found inside the cell Extracellular enzymes act outside the cell (e.g. digestive enzymes) Enzymes are catalysts → speed up chemical reactions Reduce activation energy required to start a reaction between molecules Substrates (reactants) are converted into products Reaction may not take place in absence of enzymes (each enzyme has a specific catalytic action) Enzymes catalyse
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How Enzymes Work In Different Environments By Sarah Smith Biology1111 October 20‚ 2011 Lab Partner: Nellie Greer ABSTRACT Peroxidase is an enzyme found in potatoes that catalyzes the breakdown of hydrogen peroxide‚ H2O2‚ into O2 gas and water. We examined the different pH environments that can affect the enzyme activity during the breakdown of H2O2. In order to do this‚ we added different levels of pH‚ low‚ medium‚ and high‚ into different test tubes with the enzyme and H2O2‚
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enzymatic activity Background Information: Trypsin is a protease which conducts hydrolysis forming peptides. It is an enzyme which is secreted by the pancreas into the small intestine and works best in an alkaline environment. Egg white is used in this practical as it is found to contain the protein/ enzyme trypsin. pH is the measure of the amount of H+ ions in a solution‚ these ions affect the shape of the enzyme. Hypothesis: That as pH increases‚ the rate of enzymatic activity increases
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Kinetics of an SN1 reaction: the effect of solvent on rate Object The purpose of this experiment is to determine the rate of hydrolysis in acetone/water (50/50 v/v and 60/40 v/v). Background and Theory An SN1 reaction of tert-butyl chloride takes place in two steps. First‚ the Alkyl Halide will leave the molecule. In this step the bond is breaking‚ which takes a longer amount of time‚ so it will determine the rate of the reaction. As a result‚ it forms a tertiary carbocation‚ since this
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grouped into primary events that include the metabolism of residual lactose and of lactate and citrate. There are different types of cheeses because there are many enzymes that are used to make the cheese‚ and also there are endless forms of molds that help age cheese giving each cheese its distinctive taste‚ texture and appearance. Enzymes are used in many food production processes to speed up the chemical reactions‚ which reduces water usage and energy consumption. The original objective of cheese
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uniform disk of radius R = 0.25 m has a string wrapped around it‚ and a m = 3 kg weight is hanging on the string. The system of the weight and disk is released from rest. a) When the 3 kg weight is moving with a speed of 2.2 m/s‚ what is the kinetic energy of the entire system? KETOT = KEwheel+KEweight = (1/2)(I)(w2)+(1/2)(m*v2) =(0.5* v2)(m+1/2M) =0.5*(2.2^2)*(3+(.5*15)) J b) If the system started from rest‚ how far has the weight fallen?
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The hypothesis for this experiment was that if the baby lemurs activity level was compared to an adults‚ the baby lemur will have a higher activity level. The hypothesis was not supported. The data shows that the adult had a higher activity level. The data shows the adult being 1.8% more active than the baby lemur. The other behaviors of the adult Ring Tailed Lemur was grooming and sleeping/resting. Second‚ throughout the six trials the only behaviors that were performed by the baby lemur was sleeping/resting
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Enzymes An enzyme is a protein used to speed up the rate of a chemical reaction. Because they regulate the rate of chemical reactions‚ they are also called catalysts. There are many‚ many different types of enzymes‚ because for each chemical reaction that occurs‚ an enzyme specific to that reaction must be made. To act on a substrate‚ an enzyme must contain an active site. The active site is the area on the enzyme that allows the substrate and enzyme to fit together. The amino acids that are present
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scale Enzyme applications 1. Detergents Bacterial proteinases are still the most important detergent enzymes. Lipases decompose fats into more water-soluble compounds. Amylases are used in detergents to remove starch based stains. 2. Starch hydrolysis and fructose production The use of starch degrading enzymes was the first large scale application of microbial enzymes in food industry. Mainly two enzymes carry out conversion of starch to glucose: alpha-amylase and fungal enzymes. Fructose
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Immobilized Enzyme Immobilized Enzyme * Enzymes which are attached to small bead made of alginate are called immobilized enzyme * However‚ whatever the nature of an immobilized enzyme‚ it must comprise two essential functions‚ namely the non-catalytic functions (NCF) that are designed to aid separation and the catalytic functions (CF) that are designed to convert the target compounds within the time and space desired * Immobilized enzymes might meet the increasing demand by manufacturers
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