Purpose: The purpose of this lab is to demonstrate how temperature, substrate concentration, and pH can impact the rate of an enzyme reaction.…
1. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity? The product used is, glucose and fructose, this is an indicator of sucrase activity because the amount of product produced is a result of the experiment.…
In this lab, we will investigate the effect of sucrose concentration on the rate of cellular respiration in yeast. Under specific conditions, yeast will convert sucrose into glucose and then use this glucose in cellular respiration.…
Effect of Substrate Concentration on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. amount of substrate (sucrose) present 3. Controlled Variables. temperature; pH; sucrase + sucrose incubation time 1. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. Glucose is measured as an indicator of sucrase activity, as glucose is a producut produce by sucrase activity. 2. Explain why denatured sucrase was used as a control. Denatured sucrase was used as a control to determine if a true effect was made on the active sucrase by pH, temperature, and sucrose, or if affect would be seen in both the denatured and active sucrase.…
6. What molecule breaks the bond? Do you see why the process is called hydrolysis? hydro = water and lysis = to break. The bond is broken by water. A water molecule breaks the bond ( oxygen Bridge) and attaches the components water; OH to one monosaccharide and H to oxygen of which is still attached to the other monosaccharide.…
The presence of enzymes is essential for life’s existence. The human body as well as other Eukaryotic organisms need for biological processes are influenced by enzymes. These Enzymes go through a series of chemical reactions such as breaking hydrogen bonds which, causes the…
5. The report should be based solely on yeast cell viability at different glucose concentrations.…
The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three, along with glucose and galactose, dietary monosaccharides that are directly absorbed into the bloodstream during digestion.…
Enzymes are proteins produced by living organisms to speed up the rate in which chemical reactions occur. This process can happen fast, slowly, or stop the chemical reaction all together depending on the temperature, pH and concentration.…
An observation was made on whether or not the sugars, fructose and ribose would be fermented in yeast (Saccharomyces cerevisiae). By looking at the chemical structures of these sugars given in (Figure 1), we looked for anything that might determine the metabolization of these sugars. An equal 6mL (milliliter) sample of 2.5% fructose and yeast suspension was pipetted into a fermentation tube. The same procedure above was performed with the sugar ribose which has a concentration of 2.5% as well. Once this was done, the tubes were turned upside down to remove any air bubbles formed. Both tubes were then incubated in a 37◦ C (Celsius) water bath for ten minutes. After ten minutes, both tubes were taken from the water bath and observed for any presence of gas accumulation. This accumulation could be observed in the vertical stem of the tube and would look like frothy bubbles, also known as CO2 (Carbon dioxide). The results were documented and a hypothesis was made based on these results that may provide an explanation for the observations made on the structures of fructose and ribose. Next we tested two different sugars that we picked from a list of six sugars given in our lab manual, (arbabinose, galactose, mannose, sorbose, glucose, and xylose). The chemical structures for these sugars were also given (see Figure 2). Based on the structure of the sugar we chose one that we thought would metabolize in yeast and one we expected not to. We tested these sugars the same way that fructose and ribose were tested in the previous procedures. The predictions and results for the two sugars were documented in our notebook. We then looked back at our first hypothesis. If our first hypothesis did not support our results, we revised it and proposed a new hypothesis. The new hypothesis considered another feature of the sugar structure that might be important to the metabolization. We continued to test the rest of the sugars, two at a time in order to see…
An enzyme is located in all living cells, and is a complex protein molecules. These protein based molecule act as a catalyst. This is a compound that aids chemical reactions without its own structure and state being changed during the process. Catalysts speed up chemical reactions, changing substrates into specific produce. Without these enzymes life would not exist. Enzymes are fundamental to all living things as they speed up biomechanical reactions in living organisms this would not be possible unless under extreme heat. The body alone is not capable of producing the sufficient temperatures, but the metabolic activities of enzymes are. There are two main types of enzymes these are; digestion and metabolic. There are digestive juices containing many different enzymes, some of these are digestive enzymes the main function of these are to break down food ready for absorption (Quesne 2003).…
that is found in most living cells in the blood that catalyses the decomposition of…
The experiment was conducted to determine the impact different sugar types have on yeast fermentation. It was hypothesized that glucose, sucrose and fructose would all produce energy through yeast fermentation, but that sucrose would have the greatest rate of energy production. The carbon dioxide production was tracked in the fermentation of yeast with solution of no sugar, glucose, fructose, and sucrose over a period of twenty minutes. All of the sugars produced energy, but glucose was the most efficient of the three, even producing energy at three times the rate of fructose. This difference in efficiency is a result of the various pathways the sugars must take to enter glycolysis. Glucose could enter directly while sucrose had to be broken down and fructose required modification to enter as an intermediate.…
Hypothesis: If enzyme activity is affected by the pH of a solution, then the enzymes will experience the greatest activity at a pH of 6.…
The researcher conducted this experiment in order to investigate how various factors effected enzymes. Those factors were the concentration of the enzyme, the temperature it had to work in, and the pH level of the solutions as well. All three were hypothesized to speed up the rate at which the enzyme acted. A series of several tests were carried out to find the answer to each problem. First, the scientist witnessed the enzyme diastase work in a natural environment, which was a room temperature starch solution. Five trials involving enzyme and starch solution were carried out using increasing amounts of diastase to test the effect of concentration. Cold, room temperature, body temperature, and hot enzyme solutions were timed and observed to find out what effect temperature had on the reactions. To see how pH level effected enzyme reactions, the researcher used hydrochloric acid, sodium hydroxide, and distilled water to create solutions. The data recorded from the investigations were very useful in helping the scientist gain an understanding of how enzymes work and how some factors can either aid or hinder their processes.…