Part B: Practical Report The Effect of Temperature on Enzyme Activity Aim: To investigate how temperature effects the enzyme catalase. Hypothesis: If the temperature of water is increased then the enzyme will react quicker to form oxygen and water‚ when compared to cold water. Purpose: To design and conduct a plan of a practical about the effects of temperature on enzymatic activity with a partner. Introduction: An enzyme is a protein‚ which speeds up a specific chemical reaction without altering
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Running Head: USING VISUALS 1 Using Visuals To Communicate A Message CGD218 01/20/2014 USING VISUALS 2 Business is the only thing that comes to mind when I can think of success. It is where people enter the work place‚ and begins their careers‚ or even starts their own career for others to follow along. The main idea in a business is getting the meaning of your company and what it stand for‚ so all can see and understand
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experiment is to test the effect temperature has on the activity of the enzyme rennin. Hypothesis: I believe the rate of reaction will speed up as the temperature increases until it reaches about 37oC‚ which is the body temperature‚ where it will begin to slow down and stop reacting. I believe this will occur because enzymes have a temperature range at which they work best in and once the temperature goes out of this range the enzyme will stop working. Introduction:Enzymes are made up of proteins which
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Aim: To find the effect of temperature on enzymes‚ using a potato as a catalyst. The source of catalase is in the potato cells. 2H2O2 → O2 + H2O Planning: Introduction: An Enzyme is any one of many specialised organic substances‚ composed of polymers of amino acids‚ that act as catalysts to regulate the speed of the many chemical reactions involved in the metabolism of living organisms Enzymes are classified into several broad categories‚ such as hydrolytic‚ oxidising‚ and reducing‚ depending
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RUNNING HEAD: Understanding Enzymes Understanding Enzymes Amanda Chung Blanche Ely High School Abstract The researcher conducted this experiment in order to investigate how various factors effected enzymes. Those factors were the concentration of the enzyme‚ the temperature it had to work in‚ and the pH level of the solutions as well. All three were hypothesized to speed up the rate at which the enzyme acted. A series of several tests were carried out to find the answer to each problem
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Enzymes Abstract: The following 2 labs experimented the more enzymes and substrates added to the concentration will effect the reaction rate. Our second lab‚ we tested enzyme and substrate concentrations to determine the increase of temperature and inhibitor. The enzyme source used in both labs was peroxide‚ guaiacol is used as a substrate for peroxide. We used Guaiacol‚ turnip extract‚ peroxide and distilled water for enzyme and substrate concentration. In the second lab we used the same substances
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Effect of Varying Temperatures: The enzyme catalyzed reaction rate during varying incubation temperatures are plotted on Figure. 6. As the temperature increases the rate increases‚ but as the temperature reaches 49oC it begins to drop. When the plot of the logarithm of the rate is used against the inverse of the temperature kelvin’s the Arrhenius equation is used to calculate the activation energy. The range in orange is between 16.5 - 37oC and the activation energy is calculated to be 9332kcal/mol
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Using Google An extremely common source of information this day in age is the internet. Because of the internet and the increasing availability of wireless streaming of information‚ most people use it every day for multiple different types of tasks. Because of the massive amount of information that can be obtained through the internet‚ it is necessary to find information by using search engines such as Google. A search engine like Google will take keywords and search through a massive database
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The Effects of Varying pH on Enzyme Activity A lab was conducted to test different pH balances on an enzyme. Introduction: Enzymes are protein catalysts that speed up a chemical reaction without being consumed in the process. Enzymes are three-dimensional structures that consist of one or more polypeptide chains. The polypeptide chains form an active site (where a substrate will fit into). Enzyme molecules are folded into a very specific shape held together by the different forces of attraction
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Adding Enzymes to Improve Beef Tenderness By Chris R. Calkins‚ Ph.D. and Gary Sullivan‚ University of Nebraska Importance of Beef Tenderness Beef palatability is affected by many factors and tenderness is cited as one of the most important. Consumers are willing to pay a premium for a guaranteed tender product with the potential to increase the value of the middle meats over $60 per carcass (Miller et al.‚ 2001). Consequently‚ the meat industry is in a continual search for methods to improve the
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