Chloride (NaCl) Concentration Had on the Rate of Reaction of Catecholase Enzymes in a Potato (Solanum tuberosum). Abstract Enzymes are a key component of a cell. They make chemical reactions happen faster because they lower the activation energy to make the chemical reaction occur. Most of the time‚ it is best if enzymes produce as efficiently as possible‚ but in some cases it is better if they do not‚ when dealing with potatoes (Solanum tuberosum). If the catecholase enzyme of the potato is hindered
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Investigating the Enzymatic Activity of Catecholase through Temperature‚ pH‚ Enzyme Concentration‚ and Substrate Concentration University of Alabama at Birmingham Burgess‚ B.N. Introduction: Background Enzymes are macromolecules that act as catalysts in living organisms by speeding up chemical reactions without being changed or destroyed by the reaction (Campbell and Reece‚ 2008). Enzymes are able to speed up the rate of a chemical reaction by decreasing the activation energy during the reaction
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Lab #6: pH Effects and Enzyme Concentration on Catecholase Activity Abstract: This experiment examined the effect on how the changes in pH balance of potato juice affected the enzyme activity‚ structural stability and solubility. Introduction: Enzymes are macromolecules that allow chemical reactions to occur. They function as biological catalysts. A catalyst is a substance that is involved in‚ but not changed by or consumed in‚ a chemical reaction. The amount of energy required for a reaction
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NaCl Effects on Peroxidase Activity My experiment was to see if adding NaCl to solution would have any effects on peroxidase activity. The materials that were used in this experiment were pH 7 buffer(DI water)‚ peroxidase‚ NaCl‚ guaiacol and hydrogen peroxide; added in that order. Blanks were created for each NaCl concentration‚ 0%‚ 5%‚ 7.5% and 10%. Each cuvette had .5ml of pH 7 buffer‚ 1ml of peroxidase‚ .02ml guaiacol for the experimental cuvettes and 0ml of guaiacol for the blank cuvettes‚
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the enzyme catecholase in different pH levels as well as its absorbance in differently concentrated solutions. A spetrophotometer was used to measure the absorbance of the enzyme catecholase in different pH solutions as well as to measure the absorbance of catecholase in solutions with different concentrations of potato juice and phosphate buffers. Absorbance of the enzyme catecholase was at an optimum level when pH was close to neutral. When pH was acidic or basic‚ the catecholase was less effective
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Pre-Feasibility Study Potato Flakes & Flour 1 TABLE OF CONTENTS Page 1. 2. 3. 4. 5. 6. 7 8. 9. 10. 11. Objective Products Process Global Export Markets Global Import Markets Local Market Target Markets Raw Material Plant & Equipments Conclusion Role of PAMCO 3 3 3 4 5 6 7 8 9 10 10 2 OBJECTIVE: • To provide marketable and value added dehydrated potato products from raw potatoes for the use of food processing industry in Pakistan and abroad as well as end products for the consumer
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The potato is a starchy‚ tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes‚ there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago‚ and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop‚ following rice‚ wheat and maize
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Research Project: Potato The potato originated in the South American Andes‚ but its heartland of wild genetic diversity reaches from Venezuela‚ Colombia‚ Ecuador‚ Peru‚ Bolivia‚ Argentina‚ Chile‚ Uruguay‚ Paraguay‚ southern Brazil‚ northward into Central America‚ Mexico‚ and the southwestern United States. Potato was first cultivated between 3 and 7 thousand years ago‚ some scientists believe they may have grown wild in the region as long as 13‚000 years ago. Potato is the third most important
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NaHCO3 with HCl to form NaCl and two other products and then calculate the mole relationships between NaHCO3 and NaCl and calculate a balanced equation for this reaction. Safety: • Wear safety goggles at all time • Handle all chemicals with care • Use equipment like tongs when handling warm/hot objects • If chemicals are spilt on self‚ wash off immediately • Stand at all times Hypothesis: The NaHCO3 will react successfully with the HCl and will form NaCl‚ H2O and CO2. Then be able
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Potato Cell Cytoplasm Composition PURPOSE: To determine the concentration of salt in the cytoplasm of potato cells HYPOTHESIS: Increase in salt concentration results in a hypotonic solution where the mass of the potato increases due to the movement of water into the cell. On the other hand‚ decrease in salt concentration results in a hypertonic solution where the mass of the potato decreases due to the movement of water outside the cell. MATERIALS: Potato Forceps Stopwatch Scalpel Test
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