Enzyme Catalysis Introduction: Enzymes are produced by living organisms as proteins. These enzymes perform as catalysts to bring about a chemical reaction. In fact‚ most reactions are catalyzed by enzymes during reactions in the cell or in the human body. A catalyst that enzymes pose ad are by definition substances that are capable of initiating or speeding up a chemical reaction. Catalyst are not a necessity during a chemical reaction‚ they are just used to speed up a chemical reaction. This event
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Potato Enzyme Lab Enzymes are protein catalysts that speed up chemical reaction in living organisms. The purpose of this lab was to; observe the breakdown of hydrogen peroxide toxin by potato’s enzyme catalase‚ determine factors that influence how quickly the reaction takes place‚ and determine factors that influence how well enzymes function. The first test‚ we were supposed to see what would happen when we add sand in hydrogen peroxide. We filled a test tube with 5mL hydrogen peroxide and we added
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and familiarize ourselves with their taxonomic levels through the organism’s mechanisms of feeding‚ motility‚ and reproduction. Our group used the prior knowledge we possessed about the Hydra‚ Rotifer‚ Gammarus‚ and Planaria organisms to complete the lab. We knew that all of these small invertebrates have a freshwater habitat. Each organism differs in taxonomic levels from Genus to Species. We knew that the Hydra reproduces with one of two methods: 1) by “budding” which is an asexual method of reproduction
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Enzyme Lab Introduction/ Abstract An enzyme is a substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction. They are mainly made up of proteins and can tremendously speed up reactions. E. coli ( a bacterium) has about 1‚000 different types of enzymes floating around in its cytoplasm at any given time. Enzymes can be used to join and even break up molecules as shown in the diagram below. (1)
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Siddharth Tirumala Mrs. Kiriazis IB1 Biology 22 August 2013 Diffusion Lab Write-Up Research Question: How does the temperature of the water affect the diffusion of food coloring? Hypothesis: Food coloring will dissolve faster as the temperature of the water increases. Variables: Name of Variable | What is it? | How is it measured? | Units | Range of the data | Independent | Temp. of Water | Thermometer | oC (Celsius) | | Dependent | Rate of diffusion of food coloring | Stopwatch
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Gymnosperms Uses of Plants Example Angiosperm/Gymnosperm Food Rice Angiosperm Beverage Tea Angiosperm Medicine Aloe Vera Gymnosperm Fibers Paper Gymnosperm Materials Wood Gymnosperm Dyes Colorado Fir Gymnosperm 5. Review the introduction to Lab Topic 15 plant diversity 1 and describe the major trends in the evolution of land plants. The major trend is leaning toward the sporophyte dominating the life cycle‚ which means the gametophyte is decreasing. The reason why sporophyte might be dominating
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Description: A peroxidase enzyme‚ which was extracted from a brassica compestris (turnip)‚ is tested under various conditions in temperature‚ pH level‚ and competitive inhibitor (hydroxylamine). ABSTRACT: In order to determine the properties of an enzyme‚ a peroxidase enzyme was extracted from a brassica compestris (turnip) and tested under various temperatures‚ pH levels‚ and by a competitive inhibitor (hydroxylamine). The enzyme activity was measured in various ways depending on the activity
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Enzyme Lab Report Introduction: Enzymes are proteins that enable chemical reactions. In the enzyme lab‚ the effects of concentration‚ temperature and pH on the functionality of the enzyme catalase. The enzyme lab was also about measuring reactions by capturing the oxygen that was generated by the reaction. Materials and Methods: Experiment 1‚ 2‚ & 3 Experiment 1 examined the effects of concentration on catalase activity. Experiment 2 examined the effects of concentration in temperature
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According to the results in this lab Jell-O must contain protein due to the fact that the meat tenderizer was able to break down the Jell-O much the same as it would break down the proteins in meat. 5. Did the amount of meat tenderizer give different results? The amount of meat tenderizer did give different results‚ cup â»2 with the least amount of tenderizer did not break down as much as the cup â»3 with the most tenderizer. Conclusion According to this lab it demonstrated that Jell-O does
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LAB 12 Introduction In this lab you will use the Wireshark packet analyzer to capture and display the control information and data stored in packets transmitted over a network. Wireshark collects network traffic data and creates files that display packet header information in a layered format like that used by the Internet model. These layers can be expanded to view details that may prove helpful in determining the source of problems that your network might be experiencing. Creating filters that
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