Abstract The aim of this experiment was to investigate the effect of temperature on the enzyme catalase. The original research question was exploring the effect temperature would have on a yeast catalase reacting with hydrogen peroxide (H2O2). To address the latter question a series of experiments were conducted. The various temperatures experimented with were as follows: 22 degrees Celsius (room temperature)‚ 0 degrees Celsius (freezing)‚ 100 degrees Celsius (boiling)‚ and 37 degrees Celsius.
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The effects of pH on mung beans Gloria Cheng Winsy Cheung Lily Wong Christine Yen January 15‚ 1998 Abstract This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels‚ consisted of pH levels 5‚ 6‚ 7‚ 8‚ and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7‚ 8‚ 6‚ 5‚ and 9. These
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TITLE: Enzymes AIM: To investigate the effect of temperature on the enzyme lipase INTRODUCTION: The phenomenon of catalysis makes possible biochemical reactions necessary for all life processes. Catalysis is defined as the acceleration of a chemical reaction by some substance which itself undergoes no permanent chemical change. The catalysts of biochemical reactions are enzymes and are responsible for bringing about almost all of the chemical reactions in living organisms. Without enzymes‚ these
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order to discover the activity of the enzyme catecholase in different pH levels as well as its absorbance in differently concentrated solutions. A spetrophotometer was used to measure the absorbance of the enzyme catecholase in different pH solutions as well as to measure the absorbance of catecholase in solutions with different concentrations of potato juice and phosphate buffers. Absorbance of the enzyme catecholase was at an optimum level when pH was close to neutral. When pH was acidic or basic
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The Effect of pH on a Food Preservative September 18‚ 2012 Objective: To study the affect of pH on a food preservative. Chemical Equation: C6H5COONa + HCL ------ C6H5COOH + NaCl Procedure: This experiment was started with a clear solution of sodium benzoate and HCl was added to it‚ ultimately producing benzoic acid. First‚ .3395 g of sodium benzoate was weighed‚ then it was dissolved in water‚ causing it to disassociate into ions. Next‚ 3M of HCl were added drop wise to the solution
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researcher is conducting this experiment to find the optimum temperature and pH for starch on amylase. The experiment was carried out in one day. The researcher and a partner did the experiment based on a lab manuel from class. Data was collected from the experiment and to be displayed on graphs. Then the optimum pH and temperatures were to be calculated based on the findings. The hypothesis was disproved due to the optimum pH of 5 but the other findings supported the hypothesis of the optimal temperature
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Objective: To investigate how pH affects the rate of protein digestion Hypothesis: I predict that since pepsin breaks down the material the quickest at a pH of 2 in the stomach‚ test tubes #3 will reduce the greatest because it has pepsin to further break down the egg. Whereas the other test tubes will have a smaller reduction. I think test tube #2 will have the second largest reduction rate and then #6 because they all will have a greater rate at breaking down the material‚ Then‚ I predict the
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Investigating the effect of pH on amylase activity Aim The aim of the experiment is to determine the effects of different pH and the rate of reaction on fungal amylase and starch. Introduction The enzyme amylase is found in the human body‚ it catalyses the hydrolosis of internal glycosidic bonds in polysaccharides‚ the breakdown of starch into sugars. Amylase is present in human saliva‚ where it initiates the chemical process of digestion. Enzymes work best at an optimum pH of 7 which
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Abstract: Enzymes are specific-type proteins that act as a catalyst by lowering the activation energy of a reaction. Each enzyme binds closely to the substrate; this greatly increases the reaction rate of the bounded substrate. Amylase enzyme‚ just like any other enzyme‚ has an optimum PH and temperature range in which it is most active‚ and in which the substrate binds most easily. The purpose of this experiment was to determine (1) the reaction rate of an amylase enzyme in starch and (2)
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Laboratory 2: Scientific Methodology & Enzyme Activity Objective: The purpose of this experiment was to simply measure oxygen production rates released from decomposed hydrogen peroxide under different conditions (concentration of enzymes‚ temperature‚ and PH level). Hypothesis: Part a: If different amounts of enzyme solution are added to the hydrogen peroxide‚ then the highest amount of enzymes will have the greatest reaction rate because enzymes catalyze reactions‚ meaning more oxygen
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