they come into contact with atmospheric oxygen. As the pH of solution increases‚ so does the degree of browning of the apple slice. Low pH solutions will cause the enzyme to be inactivated and therefore cause the degree of browning to decrease. As the pH increases so does the degree of browning‚ because the pH becomes closer to the enzymes optimum pH level. Independent Variable: The pH solutions that the apple pieces are placed into. Range of pH levels to be tested is 3‚ 6‚ 8‚ 10‚ and 12. Each solution
Premium PH Enzyme Measurement
questions for Topic 5 – Enzymes Name: Date: Group: T W R Formation and Detection of Benzoquinone Table 1. Formation and Detection of Benzoquinone: Record Absorbance Time 2A-Potato extract + cathecol 2B- Potato extract + water 2C- Catechol + water After 10 min 1- What were the substrate‚ enzyme and product of the enzymatic reaction? 2- What is the purpose of tubes 2B and 2C? Enzyme Specificity Table 2 – Specificity of Cathecol oxidase for different substrates Prediction: ________
Premium Enzyme
Effect of temperature on enzyme activity In this experiment… Independent variable: Temperature of the amylase Dependent variable: Enzyme activity which is measured by the time for disappearance of starch Controlled variables: Volume of amylase; volume of starch solution; concentration of amylase; concentration of starch solution Prediction of results i) At low temperature‚ the rate of amylase activity is very low. ii) At optimum (=best) temperature‚ the rate of amylase activity is the
Free Enzyme Starch Amylase
AIM The aim of this investigation is to explore the effect of different concentrations of bile salts on the time taken for the lipase enzyme to break down fat. BILE Bile is a brownish bitter alkaline fluid produced by the liver and made by the hepatocytes from water‚ bile salts‚ bile pigments cholesterol and phospholipids and stored in the gall bladder. Bile is directly connected with digestion. It is released sporadically into the small intestine (duodenum) which is part of the gut in order
Premium Enzyme Chemistry Chemical reaction
Enzymes are catalytic proteins that selectively speed up chemical reactions without by consumed by the reaction itself (1). Enzyme activity is significantly affected by factors such as temperature‚ substrate concentration‚ enzyme concentration and pH. Enzymes are highly specific and only catalyse one specific chemical reaction‚ speeding up the reaction by lowering the activation energy‚ the energy required to start a chemical reaction (2). At high temperatures and with various mechanical forces or
Premium Enzyme Chemical reaction Catalysis
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
Premium Bacteria Cell Apple
Enzyme Catalysis Maltose sugar is broken apart by maltase enzyme Substrate are molecules enclosed in the enzyme Catalase: found in every living thing Takes two molecules of hydrogen peroxide and converts it irreversibly to create oxygen gas and water 2H2O2O2+2H2O Question: What variable affects the rate of enzyme catalysis most? Variables Tested: Hydrogen Peroxide concentration‚ yeast concentration‚ heat and pH Materials: 10% glucose mixture 1.5 %‚ 3% and 6% peroxide mixture Yeast
Premium Enzyme Oxygen Hydrogen peroxide
ENZYME TIME (posted 9-7) Written by: Len Davis Creatine. Check. Arginine. Check. Protein powder. Check. Enzymes. Che . . . wait‚ what was that last one? You may not think of them as you compile your supplement shopping list‚ but enzyme products can be a smart choice for packing on muscle mass. Traditionally‚ enzymes are known as a digestive aid‚ but studies have shown that they also play an important role in recovery from high-intensity training‚ making them a prime addition to a bodybuilding
Premium Metabolism Nutrition Protein
Temperature and enzyme activity Aim: To determine the effect of which the temperature of the enzyme has on the rate of the enzyme catalysed reaction. Hypothesis: The rate of reaction of an enzyme catalysed reaction will increase as the temperature of the enzyme approaches the optimum temperature. Surpassing the optimum temperature will result in a drop in enzyme activity. Materials: 6% hydrogen peroxide Liver suspension 10 test tubes 4 beakers Thermometers Measuring cylinders Test
Free Chemical reaction Enzyme Catalysis
1. Prepare a lactase enzyme solution by dissolving one lactase enzyme tablet in 200 ml of water in a clean 250 ml beaker. Stir until the tablet has dissolved. Use labeling tape to label the beaker: “Lactase Enzyme Solution.” 2. Prepare a “denatured” enzyme solution by pouring 20 ml of your enzyme solution into a heat resistant tube. The test tube must have the words “Kimax” or “Pyrex” on it. If it does not‚ it is not heat resistant and may break! Use labeling tape to label the test tube: “Denatured
Premium Enzyme Water Glucose