Cellular Biology furthers technology-Enzymes in the Dairy Industry Since ancient times‚ enzymes have played an important role in food production. Especially in the diary industry‚ some enzymes are required for the production of cheese‚ yogurt‚ and other dairy products‚ while others are used in a more specialized fashion such as improving texture or flavour of the product. Enzymes are used to catalyze the desirable reactions in industrial processes. Today‚ enzyme applications in such processing get
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My lab group studied the effect of PH on reaction rate/ enzyme activity measured by foam height. PH is the measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration‚ the lower the pH. Every enzyme has an optimal PH‚ meaning they have a very small window in which they are most active. Our enzyme (potato smoothie) had an optimal PH of 7.0-7.5. We know this because we measured the enzyme’s reaction rate by measuring foam height. The largest foam height we
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Description To investigate the effect on caffeine on heart rate of water fleas and to understand the risk of high level consumption of caffeine to the health of the human circulatory system and nervous system. Preview Diagram 1: Chemical structure of caffeine Image source: http://ismaastricht.wikispaces.com/file/list The images above show the chemical structure of caffeine which has a chemical formula of C8H10N4O2. Caffeine was named by the International Union of Pure and Applied Chemistry
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The Effect of substrate on the Rate of Respiration on Yeast1 Justine Maturan Group 4 Sec. Y – 5L November 18‚ 2014 ________________________________________________________________ 1A scientific paper submitted in partial fulfilment of the requirements in General Biology I Laboratory under Prof. Susan Sedano‚ 1st semester 2014-2015 ABSTRACT In order to determine the effect of the substrate on the rate of respiration of yeast‚ Durham test tube method was used in the first experiment
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Enzyme Kinetics Marcos‚ Nelissa S. Institute of Chemistry‚ University of the Philippines‚ Diliman‚ Quezon City 1101 Philippines ABSTRACT The rationale of the experiment is basically founded in the concept of reaction rates as affected by enzyme‚ and how the enzyme works is competed by a competitive inhibitor‚ thereby impeding the forward reaction. In this experiment‚ o-diphenol oxidase‚ an enzyme that causes the browning in fruits‚ was extracted from banana and reaction rate of this was established
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How Environment Can Effect Enzymes Introduction: In a chemical reaction there sometimes can be a catalyst present known as an enzyme. An enzyme is a protein that speeds up a chemical reaction by lowering the amount of activation energy required to start the reaction. By lowering the activation energy‚ more of the substrate is able to participate in the reaction‚ speeding it up. Enzymes are substrate specific. The substrate is what the enzyme bonds to. That is to say that enzyme A will only react
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the effects of different factors such as temperature‚ pH‚ and concentration of substrate‚ on the activity of the enzymes. By conducting these three separate experiments also‚ three graphs are able to be obtained where the trend of each factor affecting on the enzyme activity is shown and described clearly. II. Hypothesis Experiment 1 (Effect of Temperature): As the temperature increases‚ the height of the bubble will increase too‚ indicating a faster rate of reaction. Experiment 2 (Effect of
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Patrick McCrystal Enzymes: Natural Catalysts Enzymes are catalytic proteins‚ meaning they speed up chemical reactions without beingused up or altered permanently in the process. Although various enzymes use different methods‚all accomplish catalysis by lowering the activation energy for the reaction‚ thus allowing it tooccur more easily. Enzymes have very specific shapes (conformations). Part of the conformationis the active site of the enzyme‚ where the actual catalysis occurs. The specific molecule
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INTRODUCTION The enzyme catalase converts hydrogen peroxide (H2O2) to water and O2. The evolution of O2 causes bubbling. Thus‚ catalase-positive organisms that are mixed into hydrogen peroxide will cause bubbling (catalase-negative organisms will not). This test is good for distinguishing between Gram-positive cocci in chains (catalase negative) versus Gram-positive cocci in clusters (catalase positive). The coagulase test is used to differentiate Staphylococcus aureus from coagulase-negative
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Lab 6.C 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. Variables: Independent Variables Dependent Variable Controls Four different pH values (10‚ 7‚ 6‚ and 3) Change in color of the solution The amount of potato extract‚ pH solution‚ and catechol used (1 cm +/- .1cm) Size of the test tubes Amount of time allowed for the catechol to sit with the potato extract and pH solution (20 minutes with 5
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