A Guaiacol Dye-Coupled Reaction Reports That Catalytic Activity of Peroxidase Isolated from Fresh Turnip (Brassica Rapa) Increases as Temperature Rises.

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  • Topic: Chemical reaction, Enzyme, Energy
  • Pages : 4 (1387 words )
  • Download(s) : 577
  • Published : November 28, 2010
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Enzymes are proteins which serve to reduce the activation energy required for biological reactions (Russell and others 2010). This allows biologically important chemical reactions to occur rapidly enough to allow cells to carry out their life processes (Russell and others 2010). Enzymes are made of one or more polypeptide strands, which individually or as an associated complex take on a three-dimensional shape. When properly associated, these shapes form the active site and other supporting structures that allow enzymes to be effective catalysts (Nelson and Cox 2005). Temperature represents the average kinetic energy in an object or solution (Russell and others 2010). This energy causes rapid movement of dissolved particles, such as enzymes and substrate molecules, increasing the chances that they’ll contact each other in such a way as to allow a chemical reaction to occur (Nelson and Cox 2005). The kinetic energy may also influence the folding of the enzyme. If the weak and strong bonds involved in stabilizing the protein structure are disrupted, denaturation of the protein can occur, eliminating the enzyme’s effectiveness (Nelson and Cox 2005; Russell and others 2010). This experiment will investigate the effects of temperature on the enzyme kinetics – that is, the rate of an enzyme’s catalysis – of peroxidase isolated from turnip. Plant peroxidases are involved in lignin formation, which is part of the cell wall (Cosio and Dunand 1985). Turnip roots contain peroxidases which are enzymes that can be easily extracted, and because peroxidases can liberate oxygen from hydrogen peroxide, their activity can easily be measured in the laboratory (Pitkin 1992). The rate of oxygen release is followed by measuring the rate of oxidation of guaiacol, which turns brown in the presence of oxygen and thus can be quantified in a spectrophotometer (Nickle 2009). We hypothesize that as we increase the temperature of reaction, kinetic energy will increase the frequency with which...
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