Peroxidase
In a 1-2 page report, address the following. The first part of your report is the Results section of a scientific paper. In this section, present the results of your experiment without any interpretation. Be sure to adequately answer the following questions:
How did the rate of the reaction change as you changed each of the three variables?
If you vary the temperature, after a certain temperature, the enzymes will become denatured and then the rate will decrease.
Each enzyme functions at an optimum pH.
Well according to the graph, you see that the enzyme did not function at all when boiled which can be explained by the fact that it got denatured. Denaturing means the secondary and tertiary structure of the enzyme does get disrupted so bonds would definitely be broken.
What seemed to be the optimum temperature and pH for the enzyme? In other words, at what temperature and pH was the rate of reaction fastest? How did you determine this?
The optimum is twenty-three degrees Celsius where it reached the maximum rate. By measuring the reaction rate at different temperatures and finding that the twenty-three degrees Celsius let it reach max. So, too low wasn’t enough, and too much caused it to taper off and not reach the max reaction rate. For pH, the optimum pH for the enzyme is seven. The other pH levels were either too low meaning three or five, and the reaction didn’t occur at all. Or pH of nine was slightly above the optimum, so the reaction couldn’t reach its maximum rate. In the lab I determined the optimum by noticing the pH had to be around seven for the reaction to reach its max. As I observed this, I noticed that pH seven allowed the best reaction rate because
How did boiling the enzyme affect its rate of reaction?
Boiling caused the enzyme to denature, making the reaction not able to occur. As observed, no reaction occurred with the boiled fluid.
2nd part of the report comprises part of the Discussion section of a
How did the rate of the reaction change as you changed each of the three variables?
If you vary the temperature, after a certain temperature, the enzymes will become denatured and then the rate will decrease.
Each enzyme functions at an optimum pH.
Well according to the graph, you see that the enzyme did not function at all when boiled which can be explained by the fact that it got denatured. Denaturing means the secondary and tertiary structure of the enzyme does get disrupted so bonds would definitely be broken.
What seemed to be the optimum temperature and pH for the enzyme? In other words, at what temperature and pH was the rate of reaction fastest? How did you determine this?
The optimum is twenty-three degrees Celsius where it reached the maximum rate. By measuring the reaction rate at different temperatures and finding that the twenty-three degrees Celsius let it reach max. So, too low wasn’t enough, and too much caused it to taper off and not reach the max reaction rate. For pH, the optimum pH for the enzyme is seven. The other pH levels were either too low meaning three or five, and the reaction didn’t occur at all. Or pH of nine was slightly above the optimum, so the reaction couldn’t reach its maximum rate. In the lab I determined the optimum by noticing the pH had to be around seven for the reaction to reach its max. As I observed this, I noticed that pH seven allowed the best reaction rate because
How did boiling the enzyme affect its rate of reaction?
Boiling caused the enzyme to denature, making the reaction not able to occur. As observed, no reaction occurred with the boiled fluid.
2nd part of the report comprises part of the Discussion section of a