Evaluation Like any experiment‚ there were a number of potential errors during the procedure of the experiment. Errors could have arisen as a result of the uncertainties associated with the instruments I used to take measurements‚ and also as a result of errors associated with the actual method. Of course‚ due to the limitations of the procedure‚ they could not be eliminated completely‚ so I will explain what I did to reduce them to an acceptable level and how I could have improved my method to
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D. KILIÇ APAR and B. ÖZBEK‚ Corn Gluten Hydrolysis by Alcalase: Effects of …‚ Chem. Biochem. Eng. Q. 22 (2) 203–212 (2008) 203 Corn Gluten Hydrolysis by Alcalase: Effects of Process Parameters on Hydrolysis‚ Solubilization and Enzyme Inactivation D. Krlrç Apar and B. Özbek* Yrldrz Technical University‚ Department of Chemical Engineering‚ Davutpaºa Campus‚ 34210‚ Esenler/Istanbul‚ Turkey Original scientific paper Received: April 11‚ 2007 Accepted: May 31‚ 2007 The aim of this study
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Aim: This experiment will aim to show how the amount of substrate affects the rate of the reaction. Hypothesis: In this experiment I think the amount of substrate will simply increase the reaction. As I increase the surface area of the potato the gas given off from the reaction will increase. Therefore to sum things up‚ my hypothesis is when the Independent variable increases so will the dependant variable. Independent variable: - Surface area of potato Dependant variable: - Gas Controlled
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The experimental samples for the pH concentration experiment were put together by using a 10ml-graduated cylinder to obtain 4ml of each pH buffer to insert into cuvettes‚ a micropipette was then used to obtain 0.5ml of catechol and 0.5ml of the catechol oxidase. The pH buffer was made first to avoid any denaturation of the catechol oxidase. Our positive control for this experiment was pH 7 because that is the pH level of most cell membranes in the cytoplasm (Whitson‚ 2016.) Our negative controls
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positive relationship between catalase concentration and the rate of reaction. This means when catalase concentration increases‚ the rate of reaction also increases. In other words‚ at 20% catalase concentration‚ the rate of reaction was only 4.220 mm/s while at 100% catalase concentration‚ the rate of reaction was 7.704 mm/s. This proves the positive correlation between catalase concentration and the rate of reaction. This occurs because as the enzyme concentration increases‚ there are more enzymes available
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The Effect of pH on Enzymatic Reaction Rate Abstract Enzymes are affected by changes in pH. The most favorable pH value— the point where the enzyme is most active—is known as the optimum pH. This experiment was conducted to determine the effect of pH reaction rate on an enzyme‚ catalase‚ from yeast. The experimental results indicate that the catalase worked best at a neutral pH level of seven (7). Introduction An enzyme is a protein molecule that serves as a catalyst. “The basic function of
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Hydrolysis of macromolecules Abstract: This lab was designed to teach the process of “hydrolysis”‚ a chemical reaction in which water is added to a polymer‚ breaking its bonds and forming smaller molecules. A hydrogen cation and a hydroxide anion (which once formed water) break apart and attach themselves to the ends of shorter polymers. Hydrolysis plays an important role in our lives and in the lives of every living thing on earth. Living organisms rely on digestion (hydrolysis) to convert
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to determine the rate constants‚ k1‚ for the methyl acetate hydrolysis reaction at 25 °C and 35 °C‚ as well as the overall activation energy of the reaction. Methods Methyl acetate was placed in an HCl solution‚ in which it reacts with water to form acetic acid over time. At each time interval‚ an aliquot of the mixture was removed for titration against NaOH to determine the concentration of the acetic acid produced. From the amount of acetic acid produced overtime‚ the rate constant‚ k1‚ can
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Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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Hypothesis: I hypothesis that the enzyme concentration will affect the rate of reaction but only up until a certain point because there is a limited supply of substrate. Enzymes are protein molecule that acts as biological catalyst by increasing the rate of reactions without changing the overall process. They are long chain amino acids bound together by peptide bonds. Enzymes are seen in all living cells and controlling the metabolic processes in which they converted nutrients into energy and new
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