Lab report nº4 The aim of this experiment was to observe the change of enzyme reaction with different concentration of solution. For this experiment we used potato enzymes (catalase) and hydrogen peroxide in concentrations of 100%‚ 80%‚ 60%‚ 40%‚ and 20% According to P.George: “When catalase is added to hydrogen peroxide‚ there is an initial rapid evolution of oxygen which lasts for about two minutes‚ depending on the peroxide concentration. After this‚ oxygen is given off at a steady rate which
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INTRODUCTION Enzymes are a protein serving as a catalyst‚ a chemical agent that changes the rate of the reaction without being consumed by the reaction. Enzymes are proteins made up of long chains of amino acids. These form complex shapes. The enzymes are individuals‚ like the different players on a ball team‚ they have different specific structures and jobs. As one ball player may be very tall and one short‚ the specific different shape of the active site on an enzyme is unique and prepares it
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Publication No. 11137 Enzyme Activity Guided Inquiry Lab Turnip Peroxidase Introduction Peroxidase enzymes are widely distributed in plants and animals‚ including bacteria‚ to protect cells against the effects of oxidative stress and cell damage due to hydrogen peroxide. Peroxidases are easily extracted from turnips and other root vegetables and provide a model enzyme for studying enzyme activity—how the rate of an enzyme-catalyzed reaction depends on biotic and abiotic factors. Enzyme activity studies
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Discussion The primary purpose of this experiment was to determine the optimum temperature range for the activity of the enzyme lactase. Extreme temperatures can have a detrimental effect on enzymes; very hot temperatures can cause the denaturation in the enzyme‚ which is the loss of protein structure. This causes a change in the shape of the enzyme leading to its inability to perform its function. As previously stated‚ the alternate hypothesis read: the optimal temperature range for lactase activity
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Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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Enzymes are biological molecules (proteins) that act as a catalyst and help complex reactions occur everywhere in life‚ for example a piece of steak that is being digested into energy. Molecules found at the beginning of the process are called substrates‚ and these enzymes exchange them into differing molecules known as products. Nearly all-metabolic processes in a cell need enzymes in order to function at rates that are fast enough to sustain existence. Those who are lactose intolerant are simply
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The environmental factors that effected the rate of enzyme reactions were the enzyme concentration‚ pH‚ and temperature. These environmental factors help enzymes break down the poisonous chemicals into harmless substance. When we tested the liver with 2ml of hydrogen peroxide for a normal reaction it showed that it was exothermic. We added more hydrogen peroxide and the reaction rate of the liver was 3. We learned that the catalase is reusable because the liver reacted both times when we put in
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In a 1-2 page report‚ address the following. The first part of your report is the Results section of a scientific paper. In this section‚ present the results of your experiment without any interpretation. Be sure to adequately answer the following questions: How did the rate of the reaction change as you changed each of the three variables? If you vary the temperature‚ after a certain temperature‚ the enzymes will become denatured and then the rate will decrease. Each enzyme functions at
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I. Title. Restriction Enzyme Mapping of pBR322 Using Agarose Gel Electrophoresis. II. Authors. Author: Partner: Section: Thursday‚ 1:10 pm Date of Experiment: October 25‚ 2012 III. Introduction. Restriction enzymes (or restriction endonucleases)‚ originally isolated from Haemophilus influenzae in 1970‚ are enzymes within a cell that cleave foreign DNA within a specific and predictable nucleotide sequence (known as a restriction site) regardless of the source of such DNA. Such restriction
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Temperature and Enzyme Activity Aim: To investigate the effect of temperature on enzyme activity Hypothesis: As the temperature deviates from 40°C the activity will lower Equipment: – Chemicals: – Milk – Junket tablets – Hot water – Ice – Test tubes – Stopwatch – Measuring cylinder Risk Assessment: |Hazard |Risk |Prevention | |Hot Water
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