Lab Report: Toothpickase and Enzymes September 19‚ 2012 Olivia DePhillips Lab Partner: Joy Morgan Meyers Signature: Introduction Enzymes are biological molecules that catalyze chemical reactions. In enzymatic reactions‚ the molecules at the beginning of the process‚ called substrates‚ are converted into different molecules‚ called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates sufficient for life. Like all catalysts‚ enzymes work
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Krupa Desai Cell Biology April 3‚ 2013 Lab: Biosynthesis of Starch Introduction: In this lab we learned the concept and procedure of synthesizing starch. We also learned the effects of pH and temperature on the reaction rates of amylase.. In the process of the synthesis lab we learned phosphorylation using a potato‚ which was what we synthesized. The phosphorylation took place after the addition of primer. There are two different types of starches used are amylose and amylopectin. To test
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and Measure of Enzymes Activity Abstract This experiment investigates the effect that temperature has on the rate of activity of enzyme β-galactosidase and also the rate of β-galactosidase activity in different concentration of substrate over time. Ο-nitrophenylgalactoside (ONPG) is used as a substrate for β-galactosidase. A spectrophotometer is used to detect the change in colour of the substrate. Results show that increase in temperature up to 50oC speeds up the rate of enzyme activity and any
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Abstract This lab was focused on determining the optimal temperature of the enzyme amylase responsible for catabolizing starch polymers and to see how different temperatures affected the rate as well as how effectively the enzyme worked. To proceed with the experiment the group set up four different test tubes for each‚ bacteria and fungal amylase‚ and labeled them accordingly with different temperatures as well as different solutions . Then the spot plates were placed on the time and temperature
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Purpose The purpose of this catalase lab is to design simple experiments to demonstrate how various factors affect the rate of enzyme activity. This lab shows how the enzyme decomposes in hydrogen peroxide. Methods and Materials Refer to handout attached to the back of lab Observations Table 1: The mL of oxygen produced with increase of catalase 30secs 60secs 90secs 120secs 150secs 180secs Disks: 2 17ml 16ml 21ml 26ml 31ml 35ml Disks: 4 8ml 19ml 27ml 35ml 44ml 53ml
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Conflict of professional interest frequently arise in the working environment of an engineer. Discussion the statement and propose the appropriate solutions for overcoming the problems. Conflict is so common in today’s world that is full with sophistication and complexity. All of us are facing with some kind of conflicts in our life. We are frequently encountering conflict with our family members‚ friends‚ colleagues or even our bosses. Everybody‚ individuals‚ societies or countries are looking into
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DIGESTIVE ENZYMES AND THEIR FUNCTIONS Mouth -the oral cavity or the mouth contains salivary glands that secrete a wide range of enzymes to aid the first step of metabolism of food. The salivary gland secretes the enzyme lysozyme which has an antibacterial action. The enzymes secreted by the mouth mainly provide protection against bacteria. Betaine helps to maintain a fluid balance inside the mouth. The lists of digestive enzymes secreted by the oral cavity are mentioned in the table. Enzymes | Function
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Taylor Hill Lab 6: Enzymes Purpose: The purpose of this lab is to test for enzyme activity‚ look at enzyme specificity‚ and how temperature affects enzyme activity. Hypothesis: I believe that the room temperature activity will produce the most activity. Materials: 3% hydrogen peroxide‚ a household blender‚ potatoes (3 medium size potatoes‚ that are peeled and quartered)‚ tap water‚ 8 test tubes‚ 8 transfer pipets‚ sugar packets‚ salt‚ a small saucepan‚ a refrigerator with a freezer‚ stove
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Cheese lab Introduction Scientists work to create new and improved versions of cheese-curdling enzymes‚ as well as to improve the yields and qualities of cheeses. Modern-day cheese makers want to produce large amounts of high-quality cheese in the most economical way. Purpose ▪ Determine which curdling agent produces cheese the fastest. ▪ Determine which curdling agent produces the most cheese. ▪ Examine numerical data to support predictions. ▪ Examine variables that can
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Roy Levin Bio 11 Lab Dr.Izquierdo Analysis of Macromolecules in Tissue Homogenates of Bos taurusMaterials and Methods The homogenates provided were made by homogenizing tissues in a sucrose phosphate buffer in a 1:20 ratio. The protein concentration in bovine cells was measured by diluting the homogenate with a 1:5 ratio; 50 microliters of homogenate and 200 microliters of water. Then 5 known protein concentration samples which were 0.4‚ 0.8‚ 1.2‚ 1.6‚ 2.0 mg/ml of bovine serum were used to
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