second. But there are certain conditions that need to be fulfilled in order for the enzymes to work. Temperature of the environment must be correct for each enzyme because different enzymes will have different temperature ranges in which they can live. pH levels in the environment must also be correct because if the environment around the enzyme is too basic or acidic‚ the enzyme will quickly denature. Hydrogen peroxide (H2O2) is naturally formed in living organisms‚ however it is very harmful and is
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be catalytic (being able to control the rate of either increasing/decreasing chemical reaction) Enzymes have a specific shape‚ and this shape must be intact‚ otherwise the effectiveness of their function will decrease. The shape may deform due to PH or temperature levels‚ the metabolic processes can be modified in three main ways by controlling the: Amount of enzymes‚ Catalytic activity of enzymes and accessibility of substance
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Lab Report Factors That Affect Enzymes Reaction Rate Name of lab: Effects of temperature‚ pH‚ Enzyme Concentration‚ and Substrate Concentration on Enzymatic Activity Introduction: Enzymes are the most important types of proteins‚ they act as catalysis (speed up chemical reactions). If enzymes didn’t exist‚ biochemical reactions would act to slowly and they couldn’t keep up with the metabolic functions. Enzymes have a three-dimensional structure that is really complex. This structure consists
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orange juice is swished in a human mouth affect the pH of the saliva‚ which could inhibit the digestion of the starches in the orange juice? Hypothesis: The longer 2 mL of orange juice is held in a test subject’s mouth‚ the greater the ability of the test subject’s saliva will become to break down starches. Dependent Variable: pH of the saliva. Independent Variable: time that the juice is swished in the mouth. Controlled Variables: Orange juice only. The amount of orange juice tested
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Activity from pH and Concentration Abstract Enzymes are the key to many of the chemical reactions that our bodies depend on to live. Without enzymes‚ we would not exist. These biological catalysts speed up the reactions as well as reduce the amount of activation energy needed to complete the process. Knowing how important enzymes are to us‚ it is important to realize what they require to function. They need select conditions and rates to work right. These conditions can range from what level of pH to use
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The name of the alka seltzer project is named “The Dropouts.” The significance of that name is that the owners of the machine are very close to dropping out school themselves. Ultimately‚ the goal of the machine would be to pop a balloon and to blow out a candle. The goal would be achieved by using the potential energy in the balloon‚ popping it‚ and using the now present kinetic energy‚ which is the air‚ to blow out the flame of the candle. The final products would be a popped balloon and a blown
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different Pectinase concentrations have on the production on apple juice. Pectinase is an enzyme‚ which breaks down pectin‚ a polysaccharide found in plant cell walls. This enzyme is mainly commercially used to speed up the process of fruit juice production as the cell walls of plants are broken down more quickly. Therefore by changing the Pectinase concentrations‚ the results may show the effects it may have on how much apple juice will be produced. Hypothesis The apple pulp mixed with any of
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undergo absorption. The objective of this experiment is to investigate mainly the process of digestion in the stomach. The conditions at which the enzymes responsible for the digestion process were determined. Also‚ the total and free acidity of gastric juice of the sample were calculated. The procedure was divided into three main parts: (1) peptic digestion‚ (2) rennin test and (3) gastric analysis. Separate preparations were made in each part. In analysis of peptide digestion‚ determination of the presence
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characteristics of the state of the art and efficient clarifier. 1. Introduction The clarification process occurs in a clarifier. The mixed juice is kept in the clarifier and the impurities settle down. Two layers are formed; the upper layer contains a clear clarified juice and the bottom contains mud‚ which settles down due to a higher density. The clear juice (overflow) is sent to the evaporators to be converted to syrup and finally sugar. On the other hand‚ the mud (underflow) is pumped to the
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Data Analysis The pH of a liquid affects the brownness of a banana. This experiment was started by the question‚”Does the pH of a liquid affect the browning time of a banana? “ The hypothesis was “that the lower the pH the less brown a banana will turn.”. The experimental group was bananas placed in liquids with varying pH levels : lemon juice‚ lime juice‚ vinegar‚ baking soda water‚ alkaline water‚ and distilled water. This experiment’s dependent variable is the number of spots each banana has
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