FACTORS THAT MAY AFFECT THE INTEREST LEVEL OF SELECTED FOURTH YEAR HIGH SCHOOL STUDENTS IN PARANG HIGH SCHOOL IN PURSUING COLLEGE ______________________________________ A Research Paper Presented to The Faculty of the High School Department St. Scholastica’s Academy Marikina ______________________________________ In Partial Fulfilment Of the Requirements in Language IV ______________________________________ Submitted by: Katherine Anne Balazuela
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Observing Enzyme Activity Purpose: The purpose of this experiment was to test whether the pH affected the enzyme reaction rate. Hypothesis: If the enzyme is in a basic solution‚ then it will react faster because the enzyme (catalase) reacts better in basic solutions. Materials: 10 potato cubes (1 cm3) -Pipet Baking soda solution -50 ml glass beaker Bleach Water Lemon juice Vinegar 5 glass test tubes Drying rack Timer Graduated cylinder Hydrogen peroxide Procedure:
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from over-exploitation. But by the 1980s‚ fishermen from other parts of the Philippines started exploiting Tubbataha in motorized boats‚ many using destructive fishing techniques to maximize their catch. In 1988 - in response to a vigorous campaign by Philippine scuba divers and environmentalists alike - President Corazon Aquino declared Tubbataha a National Marine Park. Biodiversity Tubbataha Reefs Natural Park is home to no less than: * 573 species of fish * 379 species of corals (about
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The effects of pH on mung beans Gloria Cheng Winsy Cheung Lily Wong Christine Yen January 15‚ 1998 Abstract This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels‚ consisted of pH levels 5‚ 6‚ 7‚ 8‚ and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7‚ 8‚ 6‚ 5‚ and 9. These
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Lab #6: pH Effects and Enzyme Concentration on Catecholase Activity Abstract: This experiment examined the effect on how the changes in pH balance of potato juice affected the enzyme activity‚ structural stability and solubility. Introduction: Enzymes are macromolecules that allow chemical reactions to occur. They function as biological catalysts. A catalyst is a substance that is involved in‚ but not changed by or consumed in‚ a chemical reaction. The amount of energy required for a reaction
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The Affects of pH on Peroxidase Enzyme Claire Bell Biology 1130 Jazmen Myers Section 36 Abstract Peroxidase is a turnip enzyme; it is used in the oxidation of hydrogen peroxide to lower activation energy‚ speeding up the reaction. The activity of peroxidase is highly dependent on its environment and most importantly the pH level. Peroxidase has been the focus of many recent studies and is believed to possibly reduce swelling among other things. We conducted an experiment testing
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What pH Level Causes a Plant to Grow Best Alexis Chavez‚ Heather Nutt‚ Nguyen Phan Introduction We knew that water is normally stated as the best form of liquid to make sure plants grow as best as they can‚ but we wanted to know if causing the water to be more basic or more acidic would affect how the plant grew. Our hypothesis was that if the plant is treated with a pH of 12 then treated with another pH. Materials The materials used were three identical plants‚ that each had 4 sections that were
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Title : THE EFFECT OF PH ON THE ACTIVITY OF CATALASE Aim : To study the effect of pH on the activity of catalase. Introduction : Catalase‚ an enzyme found in many different tissues‚ catalyses the breakdown of hydrogen peroxide into water and oxygen. 2 H202 → 2H20 + O2 Hydrogen peroxide is a toxic substance that can be formed during aerobic respiration and catalase removes this product. The activity of catalase can be measured by finding the rate of oxygen release from hydrogen peroxide
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enzyme‚ ’-amylase in starch-iodine solution. We will be testing the relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures‚ and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. To test the optimal pH‚ the starch and a buffer were combined at a specific pH level and tested
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digestive power of pepsin is greatest at the acidity of normal gastric juice (pH 1.5–2.5). In the intestine the gastric acids are neutralized (pH 7)‚ and pepsin is no longer effective. "Pepsin (biochemistry)." Encyclopedia Britannica Online. Encyclopedia Britannica‚ n.d. Web. 10 Dec. 2012. Research Question: Does changing the pH of pepsin affect the ability to break down the protein (mass of jello). Variables: independent- Ph level dependent- The mass of the jello control-
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