Investigation on Effects of Different pH on Enzyme Activity How does the different pH buffers affect activity of potato enzyme/extract? Introduction: Proteins are polymers that are made up of smaller units/monomers called amino acids. There are 20 different types of amino acids‚ thus make up many different combinations in types‚ numbers of amino acids as well as their orders – an explanantion for why there are so many proteins. Every protein‚ due to various reactions of amino acids to each
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College General Biology I Enzymes‚ test for effect of pH on catalase activity Purpose The main purpose of this experiment was to learn about enzymes and how to test for the effect of pH on catalase activity and to be able to tell if a reaction is an exergonic or endergonic process. Introduction Enzymes are made from amino acids‚ which are made from proteins. In order to make an enzyme‚ hundreds of amino acids are strung together in a very specific and unique order and eventually is folded
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Investigating the effect of pH on the activity of the enzyme catalase. Introduction Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution‚ slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper. Catalase is a common enzyme found in all living organisms. Its functions include the conversion of Hydrogen Peroxide‚ a powerful and potentially
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The Effect of Starch on the Activity of Amylase with pH Variable Lab Report‚ Fall 2011 East Tennessee State University Department of Biological Sciences By: Shelby Brackett Date Performed: October 10‚ 2011 Lab Instructor: Joseph Kusi Biology 1111‚ Section 018 Abstract Enzymes are very important in chemical reactions. They are used to speed up the reaction taking place. They act by binding to a specific substrate and form an enzyme-substrate complex that may put stress on chemical bonds
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The Effects of Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which
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Summary Expectations: Example Summary (15 total points for every summary) Student Name Partner(s): None Chem 253—TA: TA Name Lab 1: Effect of pH on a Food Preservative (we’ll used this as an example) Date of Experiment Purpose (1 point) Should be a very brief statement such as: To determine the effect of pH on the food preservative Sodium Benzoate. Theory (2 points) In this section you should briefly summarize what the textbook says in regards to the history and uses of
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MEASURING pH Date of Lab: 02/09/13 Date Report submitted: 02/26/13 Purpose of the experiment By doing this experiment‚ we were trying to learn how to measure a pH with a pH meter to determine whether a solution is weakly‚ moderately or strongly acidic or basic; but also to compare the different data founded to see how the addition of certain liquid to a solution may affect the pH of the initial solution. Materials We used: * Tap water‚ distilled water‚ Soda and milk as the main
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A pH meter is an electronic instrument used to measure the pH (acidity or alkalinity) of a liquid (though special probes are sometimes used to measure the pH of semi-solid substances). A typical pH meter consists of a special measuring probe (a glass electrode) connected to an electronic meter that measures and displays the pH reading. The probe The pH probe measures pH as the activity of hydrogen ions surrounding a thin-walled glass bulb at its tip. The probe produces a small voltage (about 0
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1 Lab Report Title: Measuring pH Levels Instructions: Enter the Virtual Lab‚ and conduct the experiments provided before going out into the virtual field for additional research. Please type your answers on this form. When your lab report is complete‚ submit it to the Submitted Assignments area of the Virtual Classroom. Part I: Answer the following questions while in the Phase 1 lab environment. Section 1: You will be testing 4 known solutions for pH levels using a standard wide-range
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The Effect of Salt Concentration on Osmosis in Potato Cells We should first explain what Osmosis is. It’s a passage of water from a region of high water concentration through membrane to a region of low water. Semi membrane is a very thin layer of material‚ which allows some things to pass through them but prevent other things from passing through. The cells allow small molecules like Oxygen‚ water‚ Carbon Dioxide‚ Ammonia. But will not allow larger molecules like Sucrose‚ Starch‚ or protein‚ etc
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