Period : 4 Grade : 11 Enzyme Lab Report Question How heats effect the length of reaction time of an enzyme? Hypothesis I think the heat will make the length of reaction time of an enzyme become slowly. Heat is one of a way to denature the substrate. It means the heat will break down the structure of substrate in order the reaction of enzymes that we activated into it become slowly. Method for Collecting Data First I will record the length of reaction time with stopwatch when I pour
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Immobilization of Enzymes And Their Applications By‚ Shudhangshu Shekhar Kundu Introduction: What an enzyme? Enzymes are protein molecules‚ which serve to accelerate the chemical reactions of living cells (often by several orders of magnitude). Without enzymes‚ most biochemical reactions would be too slow to even carry out life processes. Enzymes display
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the effects of different factors such as temperature‚ pH‚ and concentration of substrate‚ on the activity of the enzymes. By conducting these three separate experiments also‚ three graphs are able to be obtained where the trend of each factor affecting on the enzyme activity is shown and described clearly. II. Hypothesis Experiment 1 (Effect of Temperature): As the temperature increases‚ the height of the bubble will increase too‚ indicating a faster rate of reaction. Experiment 2 (Effect of
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Discovery Restriction enzymes were discovered 40 years ago during investigations into the phenomenon of host-specific restriction and modification of bacterial viruses. Restriction enzymes protect bacteria from infections by viruses‚ and it is generally accepted that this is their role in nature. They function as microbial immune systems. When a strain of E. coli lacking a restriction enzyme is infected with a virus‚ most virus particles can initiate a successful infection. When the same strain
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different individual factors. However‚ with the overall averages at 237 for no distractions compared to 315 for distractions‚ our team’s hypothesis still holds true that distractions greatly affect reaction time. Our experiment demonstrated to us that there are two factors intertwined in influencing reaction time: the distraction itself and the individual’s ability to react while distracted. For example‚ a cellphone app and the individual’s ability to use that app. This is evident by our second participant
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Enzyme Lab 6 03/13/2013 Report by Mary Jo Anthony I. Introduction II. Materials and Methods III. Results IV. Conclusion and Discussion Introduction Background Information: This lab allowed us to study chemical reactions and how catalysts will affect the rate of these reactions. The reaction we studied is the breakdown of hydrogen peroxide to water and oxygen and it is vital to life. The molecule hydrogen peroxide is a molecule that is toxic
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An investigation into the effects of sugar concentration on yeast activity Introduction: Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory‚ 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction: C₆H₁₂O₆ ( 2(C₂H₅OH + CO₂ [Brady Burkhart‚ Terrell Grayson and Eric Kimler
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Enzyme are a very important component in living organisms. If enzymes did not exist than life itself would not exist (Lab Manual 3 pg. 1). They help in many different ways that are useful to the body of living organisms. Enzyme are used to speed up chemical reactions (Lab Manual 3 pg. 1). Through this process‚ they are considered very unique because they are not altered or consumed within the reaction (Lab Manual 3 pg. 1). This is why enzymes are considered biological catalysts. They also do not
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Stage 1 Psychology Research Report Affects of caffeine on reaction time Proposal: Caffeine is used by many people to increase their energy levels. It alters an individual’s alertness and their reaction time. Though the most common form of caffeine is coffee‚ it can also be found in certain soft
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Norhayati Othman 10132067 May 22‚ 2013 1 Outline 1. Introduction 2. Glucose Recovery from Sago Hampas by Three Cycles Hydrolysis for Bioethanol Production. of 3. Conversion of Sago Hampas into Fermentable Sugars Performed Using Cellulolytic Enzymes. 4. Conversion of Fermentable Sugars from Sago Hampas Using UPM2 to Acetone- Butanol- Ethanol (ABE) by Clostridium acetobutylicum ATCC 824. 5. Conclusion 2 Introduction • Sago pith residues - one of the abundant lignocellulosic residues available
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