Science IA Rough Draft The Effect of Temperature on The Activity of The Enzyme Catalase Introductions: Enzmyes are proteins that catalyze chemical reactions. All living things have catalase present in them. Catalase is a common HYPERLINK "http://en.wikipedia.org/wiki/Enzyme" enzyme found in nearly all living organisms that are exposed to oxygen‚ where it HYPERLINK "http://en.wikipedia.org/wiki/Catalyst" catalyzes the decomposition of HYPERLINK "http://en.wikipedia.org/wiki/Hydrogen_peroxide"
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Substrate concentration and yeast catalase Aim: To see how the substrate concentration in hydrogen peroxide affects the rate of an enzyme controlled reaction using yeast catalase. Introduction: An enzyme is a biological catalyst made of protein. Enzymes are protein molecules found in living organisms and in this case I will use a yeast catalase. Catalase is an enzyme that catalyzes the reduction of hydrogen peroxide. Hydrogen peroxide is a poisonous by-product of metabolism‚ so it is very
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Heat and Temperature Heat is often described by the average individual as being the change in temperature from hot to cold. “Often the concepts of heat and temperature are thought to be the same‚ but they are not.” Heat and Temperature‚ para. 2) Perhaps the reasoning behind the incorrect reasoning is that humans associate the two together because when heat is applied to an object the temperature rises. The kinetic theory of matter better explains the underlying cause as to what takes place
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Introduction: The purpose of this experiment is to measure the effects of changes in temperatures and pH on enzyme activity in skeletal muscle‚ particularly the activity of lactate dehydrogenase (LDH). LDH is a glycolytic enzyme which converts pyruvate to lactate in the following equation: LDH Pyruvate+ NADH ------------ Lactate + NAD The reaction above can move in both directions‚
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Investigation Into Temperature Sensors Introduction In this project I will be investigating how it is possible to use a temperature sensor to keep a greenhouse from changing temperature too much. This is intended to help plants live and grow in their optimum temperature. This will create a perfect temperature for the enzymes in the plants to work in‚ and therefore resulting in a maximum growth/production rate. This could be useful for gardeners who wish to grow plants as quickly as possible
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Group No. Date: Leader : Section: Members: Experiment no: 1A Data and Results: Initial Temperature: To = 25 degrees Celsius Final Temperature: Tf = 100 degrees Celsius Rod | Initial length | Change in Length | Coefficient of Linear Expansion(Exp) | Coefficient of Linear Expansion(Theo) | % Error | Steel | 40 | .035 | 1.17 x 10 / C | 1.1 x 10^-5/ C | 6.36% | Copper | 40 | .055 | 1.8 x 10 ^-5 /C | 1.7 x 10^-5 /C | 5.88% | Computation : Conclusion: 1. A bemetalli
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AUTOMATIC TEMPERATURE CONTROLLED FAN H ere is a circuit through which the speed of a fan can be linearly controlled automatically‚ depending on the room temperature. The circuit is highly efficient as it uses thyristors for power control. Alternatively‚ the same circuit can be used for automatic temperature controlled AC power control. In this circuit‚ the temperature sensor used is an NTC thermistor‚ i.e. one having a negative temperature coefficient. The value of thermistor resistance at
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in part ‚ in the changing needs of society Choose a technology (advances in dietary products‚ advances in fitness equipment‚ advances in transplant technology‚ advances in diagnostic equipment‚ etc.). Create a timeline showing how that technology has advanced over
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The piece of metal is longer than the piece of wood b) Solution 1 is much darker than solution 2. c) The liquid in beaker A is blue. d) The temperature of the liquid is 60°C. e) At least two of these (a-d) are quantitative observations. ANS: d) The temperature of the liquid is 60°C. Page: 1.2 5. A quantitative observation a) contains a number and a unit. b) does not contain a number. c)
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of Glucose in Yeast Cells Glucose is absorbed across the cell surface membrane (plasma membrane) of most cells. A convenient way to investigate this is to use a solution of glucose and a suspension of yeast cells. The amount of glucose taken up from the glucose solution by yeast cells in a fixed length of time can be measured. At the end of the fixed length of time‚ further uptake of glucose is prevented by transferring the yeast suspension to a boiling water bath to kill the yeast cells. If the
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