From performing the pH experiment it has proven that pH buffer 7 is the optimum pH for catalase in potatoes. This is because the height of the bubbles was the highest of all three tests (pH 3‚ pH 7‚ pH 9) reaching an average height of 0.433 cm. See graph 3. While pH buffer 3’s average height was 0.233 cm only reaching a maximum height of 0.3 cm in Trial 3 and pH buffer 9’s average height being 0.333 cm only reaching a maximum height of 0.4 cm again in Trial 3. See table 1. Therefore this supports
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why did you make them? After I selected my fish‚ I noticed that the tank began to grow algae. The next time I selected fish and invertebrates‚ I chose to add cleaner shrimp and snails to my tank. The pH then started to go up‚ then down‚ and then up again so I added pH buffer solution so the pH could stabilize at 8.1. After that‚ I decided to add water to keep the specific gravity from getting too high and maintaining stable. 3. What problems‚ if any‚ did you have with any of the fish
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AbstractDifferent pH level may affect the growth and development of the plants. Certain key words include: pH level‚ germination‚ acidity‚ osmosis and diffusion. This experiment examines the effects of different pH level of vinegar on the growth of bean plants. Materials used in this experiment consist of: water (pH 6)‚ vinegar with the pH level of 3‚ 4 and 5 (each one were made before experiment)‚ beans‚ soil‚ and pots. Eight bean plants were planted‚ two were watered with pH 6 and the other ones
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transmission at pH 2. At pH 9 the Trypsin has 39% light transmission. Between pH 2 and pH 9 the percentage of light transmission decreases at a steady rate‚ until it reaches pH 8 where there is a steep increase from 30% to 39% as the enzyme has reached its optimum pH at 8. During the experiment in the boiling tube this pH had the deepest red colour as the most protein gelatine was broken up. This meant that in the colorimeter when testing to see what the light transmission‚ this pH let the least light
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temperature‚ pH‚ and time. If an enzyme is exposed to extreme heat‚ it will become denatured‚ that is‚ to become deformed and lose its original shape which causes it to be unable to bind with its substrate. This process is irreversible. Each enzyme also has an optimal pH value at which it Hypothesis: Enzyme activity will increase as temperature increases until a certain point then enzyme activity will begin to decrease. Enzyme activity will also generally increase as time increases.
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Treatment of Results 1) What is the role of 0.25M sucrose as the medium for the fractionation process? Cold sucrose does not chemically react with cell organelles Due to the density and size of sucrose molecules‚ it is able to suspend pellets for configuration while providing a solution where the centrifugation can be better balanced Sucrose offers a liquid medium in which less dense fractions can be poured off as supernatant at the end of each centrifugation step. 0.25M sucrose solution
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The starting material for this lab was the dialyzed sample (stored at -20ᵒ C) from the previous lab. The CM sephadex resin (taken in a 50 mL tube) was already made swollen using Buffer C (20 mM HEPES‚ pH 7.9; 1 mM EDTA; 50 mM KCl). The dialyzed sample was thawed to the room temperature and gently poured over the resin. The tube was capped and kept on a rocker at room temperature for 1 hour. The tube was then centrifuged in a HS-4 rotor at 2500 rpm (1200g) for 5 minutes at 4ᵒ C. Supernatant was discarded
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between pH and metabolism. 10/21/13 Materials- see attached Per. D Biology Procedure- see attached Data and Results- see attached Theory- PH stands for the power of hydrogen. People refer to the pH scale as a tool for finding out if a substance is acidic‚ basic‚ or neutral. This scale goes from zero to fourteen. The number seven is neutral. Any number higher than seven on this scale is basic. Any number lower is acidic. In this lab we have tested a number of substances on the pH scale
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the relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures‚ and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. To test the optimal pH‚ the starch and a buffer were combined at a specific pH level and tested the absorbance of a solution at various times. To resolve
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bottom and about 0.5 cm of the top of the solution was clear. Table 4: The results of Gel Filtration Chromatography Eluate Component Volume collected in mL First Blue dextrin 3.00 Second Brown cytochrome 7.00 Third Clear phosphate buffer 5.00 Table 5: The result of Electrophoresis of Amino Acids Distance moved (+/-) cm Amino acid 10% Acetic acid Phosphate NH4OH Glycine -6.0 -3.2/+3.0 +9.0 Lysine -7.0 -2.0/0 +3.7 Glutamic
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