The Effect of Solute Concentration on the Mass of Apples Introduction Background: This lab involves the testing and measuring of water potential. Water potential (ψ) is the tendency of water to diffuse from one region to another. It measures the free energy available in water to do work. Pure water has a water potential of 0 (kpa--unit?). Water will move from an area of higher water potential to an area of lower water potential. Several factors‚ including temperature‚ pressure (ψp) and solute concentration
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Effect of pH on Enzyme Activity Athenaa Jeyachandran Mr.Menes Course Code January 21st‚ 2013 The Effect on Enzyme Activity Due to Temperatures Purpose: The purpose of this lab experiment is to examine how different temperatures affect enzyme activity using hydrogen peroxide. Hypothesis: My hypothesis for this experiment is that temperatures near body temperature is when enzyme activity will be at its highest. I believe this will occur because in our body‚ enzymes
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LAB 1: What temperature does the enzyme actually work properly in? (Hypothesis) If the temperature is below 40 but above 20‚ then the liver will show bubbles. If the temperature is raised higher than the optimum temperature‚ then an extreme decline in enzyme activity would occur following by the quick denaturing of the enzyme‚ rendering it is permanently useless. Also about 37°C is body temperature. The liver that was at 25°C had a huge amount of bubbles (a 4 on the scale) and the 0°C
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Core Practical: Enzyme concentrations and enzyme activity. Introduction In this experiment I shall investigate how the enzyme concentration can affect the initial rate of reaction. I will measure the effect of the enzyme in 5 different concentrations against the controlled variable of the reactant. The enzyme which will be used is different concentrations of potato and the reactant used will be Hydrogen Peroxide. Hydrogen Peroxide which will be the buffer solution is a PH of 7.2. My hypothesis
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Exploring Enzymes - Ground-Up Tissue Activity Abstract Our experiment looked at how increasing the surface area of a substance affects the amount of bubbles created due to the presence of the enzyme catalase. The experiment used two pieces of fish‚ one whole and one ground up‚ which were then covered in hydrogen peroxide. This method allowed us to observe the catalase in ground up fish break down the hydrogen peroxide at a quicker rate than in the piece of fish left intact. This was determined
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Stallings Period 2 January 26‚ 2013 Enzyme Catalysis Lab Report Background: Enzymes are catalyst‚ which affect the rate of a chemical reaction. One consequence includes the cell to carry out complex chemical activities at relatively low temperatures. In these reactions the substrate binds reversibly to the active site. The cause of this is a decrease in the energy needed to activate the reaction of the substrate molecule to from products. Every enzyme is particular for a reaction for the reason
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An experiment was run to determine which enzyme (pectinase‚ and cellulase or combinations of the two enzymes) maximizes juice production and would be most cost effective. The proposed hypothesis was if the enzyme‚ pectinase‚ is added to apple juice‚ then the more juice will be extracted than if cellulase were added because pectinase holds the cell wall together and if it is separated apart from each other‚ then the more juice would be able to flow out. The experimental data show that during the ten
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The Effect of pH on the Rate of Enzyme Catalysis of Catalase Objectives: The objective of this lab was to develop a protocol to investigate the effect of an environmental variable on the catalytic function of an enzyme. More specifically‚ the objective was to perform an experiment in order to test the effect of pH on the function of the enzyme catalase. Introduction: Enzymes are proteins that act as catalysts for reactions. This simply means that enzymes lower the activation energy required
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overall goal of this experiment is to find three of the four macromolecules (proteins‚ lipids‚ carbohydrates) that you can find in everyday living organism. These macromolecules are the chain like proteins‚ carbohydrates‚ and nucleic acid. These macromolecules are made of smaller units that are called monomers that make up polymers of covalently boding the identical and/ or similar monomer building blocks. These monomers are repeating units serving as building blocks
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DISCUSSION: Bromelian added to Gelatin: Bromelian is an enzyme found in pineapples. When Bromelian is added to gelatin it breaks down the protein and does not allow the gelatin to solidify. There are several factors that can cause an enzyme to slow down or to completely stop reacting. For example‚ temperature and pH can effect enzyme activity. Canned pineapple juice and fresh pineapple juice were used to see how the enzyme would react differently. In fresh pineapple juice the Bromelian have would
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