Patel Biology 157 Determining the Effect of Varying Substrate Concentration Question: How does concentration of potatoes affect the amount of oxygen produced with hydrogen peroxide and potatoes (enzymes)? Introduction The enzyme used for this experiment is Catalase. Catalase is inside mostly any living organism which uses oxygen. Its job is to break down hydrogen peroxide‚ into oxygen and water. (Formula) 2H2O2 ---> 2H2O + O2 (lab manual). There are limiting factors which if altered‚ can alter
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between catalase concentration and the rate of reaction. This means when catalase concentration increases‚ the rate of reaction also increases. In other words‚ at 20% catalase concentration‚ the rate of reaction was only 4.220 mm/s while at 100% catalase concentration‚ the rate of reaction was 7.704 mm/s. This proves the positive correlation between catalase concentration and the rate of reaction. This occurs because as the enzyme concentration increases‚ there are more enzymes available to catalyze
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Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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Cynthia Vang Derrick 24 Title: Digestion of Starch Problem: Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase‚ and amylase helps break down complex carbohydrates. Interpretation: Data Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present
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Digestion and Enzymes – APP. Hypothesis: The enzyme‚ Amylase which is used to break down carbohydrates will work the best when heated at 40°C. Also‚ as the temperature increases the reaction rate of amylase increases too. However‚ the reaction rate of amylase will start decreasing when the temperature reaches the enzyme’s optimal temperature. Many enzymes are specific for a certain substrate. For example‚ lipase is a specific enzyme for fat substrates and protease‚ a specific enzyme for
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mechanical and chemical digestion. (a) Ingestion (b) Digestion (c) Absorption (d) Assimilation (e) Egestion TASK 3: The process of digestion involves mechanical and chemical digestion along with the process of: 1. Ingestion 2. Digestion 3. Absorption 4. Assimilation 5. Egestion Using either a starch molecule or a fat molecule explain the journey from the mouth to the anus and indicate clearly points at which mechanical and chemical digestion are taking place:
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There was a controlled and an experimental substance. The controlled substance was the one with starch in the dialysis bag‚ and the experimental substance was the one with starch and amylase in the dialysis bag. Both had the same solvent outside of the bag (Lugols and Distilled Water). The color change differed from inside and outside the bag as time went on‚ and at the end of the 45 minutes‚ the two bags had changed colors. The solute in the controlled substance had a darker color to it‚ with it
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these reactions‚ resource‚ products and enzyme are three most mainly things. In all chemical reactions‚ there is a activation energy(EA) needed for them. However‚ if the rate of reactions are too low‚ they will not be able to sustain lives. In this case‚ they have enzyme as a protein catalyst. As reaction catalysts‚ enzymes are proteins that adjust the process by initiating the reaction. In this case‚ there are also many elements that influence enzyme working rates. For example‚ most living things hold
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Composed of three layers of fibers arranged longitudinally‚ circular and oblique‚ it mixes and kneads the food. Then begins the chemical digestion. Only the digestion of proteins begins in the stomach. The mucosa contains glands that secrete gastric juices. Under normal conditions‚ the production of juices is 2 to 3 L per day. Hydrochloric acid and enzymes are also produced by cells of the stomach. All these substances are mixed with the food and break it down. Crushed‚ it is transformed into liquid
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Digestion define as a process where foods been breaking down by enzymatic action in the Gastrointestinal tract (GI tract) into nutrients in preparation for absorption. GI tract is the flexible muscular tube from mouth to anus. The digestion of carbohydrates begin in the mouth‚ where an enzyme‚ salivary amylase (α-amylase;ptyalin) starts to breaking the polysaccharides (starch) into short polysaccharides (dextrin). Dextrin is a partial degradation of starch‚ shorter chains of maltose units. Salivary
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