Plants in Temperature An Investigatory Project Presented To the High School Department of the New Jerusalem School In Partial Fulfilment of the Requirements in
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Rate of Reaction of Enzyme Amylase Research Question: How will changing the percentage of sodium chloride concentration affect the rate of reaction of enzyme amylase‚ measured using the absorbance of starch and iodine with a spectrophotometer. Introduction: Amylase is an enzyme that is involved in the human digestive process. Found in both the human pancreas and the human saliva‚ amylase breaks down starch into sugar so that large molecules can be easily digested1. Like all enzymes‚ amylase
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Group No. Date: Leader : Section: Members: Experiment no: 1A Data and Results: Initial Temperature: To = 25 degrees Celsius Final Temperature: Tf = 100 degrees Celsius Rod | Initial length | Change in Length | Coefficient of Linear Expansion(Exp) | Coefficient of Linear Expansion(Theo) | % Error | Steel | 40 | .035 | 1.17 x 10 / C | 1.1 x 10^-5/ C | 6.36% | Copper | 40 | .055 | 1.8 x 10 ^-5 /C | 1.7 x 10^-5 /C | 5.88% | Computation : Conclusion: 1. A bemetalli
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Controlled Companies in the Standard & Poor’s 1500: A Ten Year Performance and Risk Review October 2012 The analyses‚ opinions and perspectives herein are the sole responsibility
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After performing this experiment‚ it was found that the surface the chocolate was placed on could make a major difference. The hypothesis that was made had mostly incorrect predictions‚ but with some correct ones. It was found that using the palm of one’s hand was the best surface on which to melt chocolate‚ as was predicted. It melted so far‚ and so fast‚ that the experiment had to be altered. Coming in second place was the surface of black paper‚ something that was not expected. The black
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Investigating the effects of temperature on cell membranes Independent variable: Temperature of beetroot Dependent variable: Absorbency of light Hypothesis: As temperature rises to its optimum temperature‚ the absorbency of light will increase because protein is an enzyme and will therefore be affected by temperature. This is because more beetroot dye will pass through the cell membrane and then into the distilled water. The deeper the colour of the beetroot dye‚ the higher the absorbency
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Effects of Temperature and pH on Enzyme Function Chelsie Mesa Section 0479 Robin Cotter Introduction The purpose of this experiment is to identify three unknown enzymes. This is done by using different temperature and pH to affect the function of the enzyme‚ which ultimately‚ will affect how much maltose is produced. Enzymes are proteins that help catalyze chemical reactions. In enzymatic reactions‚ the molecules at the beginning of the process are called substrates‚ and the enzyme
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Investigation on the effects of Temperature‚ pH levels‚ and Enzyme Concentration on the reaction rate of the Decomposition of Hydrogen Peroxide by Catalase The purpose of this investigation is to figure out how temperature‚ pH‚ and enzyme concentration affect the reaction rate of an enzyme. It’s important to understand how certain factors affect enzymes because of their crucial role in the metabolic processes of life. Enzymes lower the activation energy necessary for a chemical reaction to occur‚ allowing
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Biology Enzyme Catalase Investigation Aim: The aim of this investigation is to study and observe whether or not the concentration of hydrogen peroxide (varying from 10 – 30 millilitres) affects the rate of reaction. Hypothesis: With the increase of the concentration of Hydrogen Peroxide 3% substrate‚ I prediction that the rate of pressure increase will begin to amplify. The pressure is bound to increase because the catalase quickly reacts with the hydrogen peroxide; this is why the more substrate
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| [pic] Introduction Enzymes are catalysts which speed up a reaction by providing an alternative reaction pathway of lower activation energy. But they do not undergo permanent changes and so they remain unchanged even at the end of the reaction. Many enzymes consist of proteins and non-proteins called the cofactor. The intra- and intermolecular bonds that hold proteins in their secondary and tertiary structures are disrupted by changes in temperature and pH. This affects shapes and so
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