Anatomy: Enzymes

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  • Topic: Enzyme, PH, Lactase
  • Pages : 3 (862 words )
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  • Published : November 1, 2012
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Enzymes are organic catalysts, usually proteins that speed up metabolic reactions. They lower the amount of energy needed for reactions to progress in cells. In enzymatic activity, the molecules at the beginning are called substrates. Lactose metabolism is when lactose is destroyed, maintained or produced. For instance, being lactose intolerance that’s where lactose is destroyed. Metal cofactors in enzyme activity are required to function properly. The Effect of Temperature on Enzymatic Activity:

Based on what I know about the effect of temperature on enzymatic activity, at 0 degrees Celsius I hypothesize that there will not be much enzymatic activity because 0 degrees is freezing point. At 40 degrees Celsius, I hypothesized that there will be low activity. 60 degrees is warmers, so there would be some activity there as well. And at 100 degrees Celsius, I hypothesized that the temperature would be too hot so the bonds would break, causing the protons to lose their proteins. This process it called denaturation.

The substrate in this experiment is lactose, which is milk. The enzyme source would be lactase supplement because coming from some form of lactic acid. The regular lactase is from the body organs. The independent variable is temperature and the dependant variable is lactase. The products would be both, glucose and galactose. After comparing the effect of temperature on the production of glucose, I conclude that there was not much change between 0 degrees Celsius and 80 degrees Celsius because the level of glucose remained constant which was at a rate of 1000. I would think that 0 degrees Celsius would have a different number of glucose production because it’s as freezing point, meaning the molecules are moving slower, causing little or no production. The glucose production of 100 degrees was the same as 80 degrees Celsius, which I thought may have been different also because as temperature rise, having more reactions.

The Effect of pH on Enzymatic...
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