Task 1: Introduction In this task I will investigate how the enzyme lactase breaks down the disaccharide lactose into monosaccharides‚ which are glucose and galactose. The main aim will be to get lactose – free milk as milk contains lactose. When we drink milk we need lactase (enzyme) to break down the lactose‚ which is contained by the milk. Once I have created my own method of enzyme immobilisation of lactose using lactase I will then construct a bioreactor. I have looked at and researched
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A EXERCISE A Data Table Sample Observation Sample Sample Number 1 2 3 4 5 Mean Range R 1 13.4 29 15.0 17 12.2 17.32 16.8 2 24.4 34 18.9 10 12 19.86 24 3 25.5 23.5 31 33.2 29.8 28.6 9.7 4 19.7 31.4 34.4 33.9 26.8 29.32 15.1 23.78 16.4 EXHIBIT TN.1 (Cont.) Coin Catapult Worksheet Data Table (for additional observations) Sample Sample Sample Observation Mean Range Number 1 2 3 4 5 R 5 29 28 27 17 32 26.6 15 6 32 32 12.6 23 23 24.52 19.4 7 33 26 27.8 27 23 27.36 10 8 12.7 16 21 13
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certain environmental factors affect the enzyme activity rate. For the first experiment‚ where we tested the increase in concentration of enzyme with the substrate‚ we found that higher concentration of enzyme increases the rate of reaction of the enzyme. This is because more enzyme molecules are present‚ which allow more substrate molecules to get into the active sites of the enzyme (Sattler W& Esterbauer H). When calculating the absorbance of different enzyme concentration‚ it was noticeable that
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Effect of temperature of the reaction: The effect of the temperature of the reaction on the activity of the purified enzyme was carried out by make the enzymatic reaction for 10 minutes at different temperature 25‚30‚35‚40‚45‚50‚60 and 70°C using an enzyme protein 0.1mg/reaction mixture and substrate concentration of 15 mg/reaction mixture‚ using a control of previously heated enzyme solution in the reaction. The data recorded in (table 27) and (figure 29) illustrate the effect of temperature of the
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Enzyme Catalysis Maltose sugar is broken apart by maltase enzyme Substrate are molecules enclosed in the enzyme Catalase: found in every living thing Takes two molecules of hydrogen peroxide and converts it irreversibly to create oxygen gas and water 2H2O2O2+2H2O Question: What variable affects the rate of enzyme catalysis most? Variables Tested: Hydrogen Peroxide concentration‚ yeast concentration‚ heat and pH Materials: 10% glucose mixture 1.5 %‚ 3% and 6% peroxide mixture Yeast
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alcohol and caffeine for a day before the start of the experiment. Explain why this is important. Because alcohol and caffeine can dehydrate you very quickly 5. What technique was used to measure urine and plasma osmolarity? 30ml in 24hours Results Table 3. Urine Production Rate Normal 42.5 1.9 13.8 Average 30 min (mL) 2.0 13.4 0.7 L/day 14.1 0.6 153.7 2.0 Dehydrated 30 min (mL) L/day 0.7 158.3 149.8 7.2 7.4 2.0 0.7 Water loaded 30 min (mL) 7.6 38.6 0.7 Graph 1. Average Daily Urine Production Under
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Lab report nº4 The aim of this experiment was to observe the change of enzyme reaction with different concentration of solution. For this experiment we used potato enzymes (catalase) and hydrogen peroxide in concentrations of 100%‚ 80%‚ 60%‚ 40%‚ and 20% According to P.George: “When catalase is added to hydrogen peroxide‚ there is an initial rapid evolution of oxygen which lasts for about two minutes‚ depending on the peroxide concentration. After this‚ oxygen is given off at a steady rate which
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Investigatory Project (Pineapple Peelings to Vinegar) Introduction A. Background of the Study A Pineapple is a fruit wherein you have to peel off the peelings to eat it‚ like any other fruits. The researchers chose this as their project to prove that Pineapple peelings have other uses. The researchers also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away‚ many families can earn something from it by using our experiment. They can produce
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Discussion The primary purpose of this experiment was to determine the optimum temperature range for the activity of the enzyme lactase. Extreme temperatures can have a detrimental effect on enzymes; very hot temperatures can cause the denaturation in the enzyme‚ which is the loss of protein structure. This causes a change in the shape of the enzyme leading to its inability to perform its function. As previously stated‚ the alternate hypothesis read: the optimal temperature range for lactase activity
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Introduction Enzymes are proteins that are involved in all the chemical processes in living things. As they are made of proteins they are affected by pH and temperature. Enzymes are catalysts; they speed up chemical reactions without being changed themselves. Digestive enzymes speed up the breakdown of large food molecules into smaller ones so that the blood can absorb them. Enzymes turn a large starch molecule into thousands of tiny glucose molecules. Enzymes end in ’ase’. There are thousands of
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