Enzyme as protein Dr.Samina Haq Quantitative and qualitative test for protein and amino acids • 1. 2. 3. 4. 5. 6. Qualitative test Ninhydrin test Biuret test Xanthoproteic test Millons test Hopkins-cole test Nitroprusside test Quantitative test 1. 2. 3. Spectrophotometric assay Protein shows maximum absorbance at 280nm due to presence of tyrosine and tryptophane. Biuret test shows 540nm Lowry test shows 750nm Ninhydrin Test • Amino acid containing a free
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The effect of Temperature on the Xylem of Tomato Plants Question: How does temperature affect the Xylem in Tomato Plants? Introduction: Throughout this experiment I will be testing the size of the Xylem in Roma tomato plants when exposed to different temperatures. I will be placing six Roma Tomatoes in six different area which will each be in different temperatures. After three weeks of constantly watering the tomato plants with blue dyed water I will cut the plant from the root and examine
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focuses on the effect that temperature has on the enzyme amylase. Enzymes are composed of proteins and acts as a catalyst to speed up the rate of a specific chemical reaction by lowering the activation energy. Reactions do not need enzymes to occur‚ but the human body and other living organisms depend on the use of enzymes in order for biochemical reactions to happen in milliseconds. Each enzyme contains a distinct three dimensional structure which is related to its particular function. Enzymes will catalyze
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Aim:- To investigate the effect of changing the temperature of glycerin on the index of refraction. In this experiment I will be using a simple method‚ which needs the following materials 40ml of glycerin in a beaker‚ protractor‚ a pencil‚ a laser‚ a paper to draw boundaries‚ circular plastic plates‚ hotplate‚ ruler and a digital thermometer. In this experiment 1 trial will be conducted for glycerin with 70 Celsius degrees ‚66‚62‚58‚ and another trial with 10 Celsius degrees. Scientific Background:-
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EXPERIMENT TO SHOW THE EFFECT OF TEMPERATURE ON ENZYME ACTIVITY Table of raw data of experiment to show effect of temperature on enzyme activity Temperature (ᵒc) (+/-0.05) | Time taken for pink solution to turn back to white (s) (+/- 0.05) | | Repeat1 | Repeat2 | Repeat3 | Repeat4 | Repeat5 | 21 (Room Temperature) | 414.0 | 286.0 | 286.0 | 297.0 | 294.0 | 40 | 122.0 | 88.0 | 125.0 | 86.0 | 92.0 | 60 | 176.0 | 162.0 | 161.0 | 166.0 | 180.0 | 80 | 356.0 | 367.0 | 396.0 | 85.0 | 438
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BUOYANCY PHYSICS Student: Instructor: Criteria : Design Introduction The purpose of this experiment to find the effect of temperature on buoyancy . Backround Information Buoyancy (also known as the buoyant force) is the force exerted on an object that is wholly or partly immersed in a fluid. The symbol for the magnitude of buoyancy is B or FB As a vector it must be stated with both magnitude and direction. Buoyancy acts upward for the kind of situations encountered in everyday experience
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Ideal Temperature for junket Aim- To discover the optimum temperature for junket to solidify Hypothesis- That the optimum temperature will be between 35-40°C Independent variable- Temperature (10‚ 40‚ 60 degrees) Dependant variable- Time taken for Junket to set Control- 2 clearly marker test tubes will be placed under each temperature condition‚ one with junket and one without‚ to clear the complication that it might be the temperature that is reacting with the milk and solidifying it instead
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Planning Aim In this experiment I will be testing the effect of temperature on the plasma membrane of a beetroot. I will do this by measuring the percentage light transmission using a spectrophotometer. Once I have obtained my results‚ I will justify them using scientific knowledge explaining what I have observed whilst carrying out the experiment. Factors to be controlled "« The pH concentration "« Regular use of distilled water "« Ensuring that the surface area of each piece of beetroot is
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Effects of Temperature and pH on Catalase Activity INTRODUCTION Enzymes are organic catalysts that spur metabolic reactions. The presence of an enzyme within a cell is essential in order for any sort of reaction to take place. All enzymes are complex proteins that act in an organism’s closely controlled internal environment. In such a homeostatic environment‚ the temperature and the pH (concentration of hydrogen ions)‚ remain within a fairly narrow range. Extreme variations in pH and temperature
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Effects of Changes in Physical Properties on Enzyme Activity By Alex Hoffmann First Individual Lab Report Wednesday 7:30-10:15pm 10/24/12 Meghan Duell Abstract The goal of this lab was to determine the effects of certain physical properties on enzyme activity. Enzyme activity was measured by the height of the bubbles that appeared after the enzyme was added which are proportional to the rate of the reaction when time is constant. The fact that enzyme activity is affected by physical
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