Factors Affecting Enzymes The activity of an Enzyme is affected by its environmental conditions. Changing these alter the rate of reaction caused by the enzyme. In nature‚ organisms adjust the conditions of their enzymes to produce an Optimum rate of reaction‚ where necessary‚ or they may have enzymes which adapted to function well in extreme conditions where they live.Increasing temperature increases the Kinetic Energy. In a fluid‚ this means that there are more random collisions between molecules
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Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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English 1A: Discussion Topics John Berger’s “Ways of Seeing” Topic 1: Berger argues that there are barriers to vision‚ problems in the ways we see or don’t see original works of art‚ problems that can be located in and overcome by strategies of approach. For this topic‚ discuss what‚ as you read Berger‚ gets in the way when we look at paintings‚ and what it is that we might do to overcome the barriers to vision (and to history). Imagine that you are speaking to someone interested in art‚ but someone
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This experiment is to determine the unknown DNA plasmid using restriction enzymes and conducting electrophoresis finally comparing the resulting fragments with the known restriction map. In this lab‚ it succeeds in showing the fragments. In this report we will discuss the‚ results‚ limitations and possible errors. Introduction In biology restriction enzymes are used in several ways to modify and manipulate DNA molecules. One common use is to compare pieces of DNA from one that is unknown‚ with fragments
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Abstract The aim of this experiment was to investigate the effect of temperature on the enzyme catalase. The original research question was exploring the effect temperature would have on a yeast catalase reacting with hydrogen peroxide (H2O2). To address the latter question a series of experiments were conducted. The various temperatures experimented with were as follows: 22 degrees Celsius (room temperature)‚ 0 degrees Celsius (freezing)‚ 100 degrees Celsius (boiling)‚ and 37 degrees Celsius.
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The activity of an Enzyme is affected by its environmental conditions and changing these factors can alter the overall rate of the reaction. Reaction rates are influenced by external factors such as pH‚ temperature and salt concentration. Different enzymes have different optimum temperatures in which they are most efficient and different pH levels which is ideal for their formation of enzyme-substrate complexes. As the temperature increases‚ there is more movement of molecules and more random collisions
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Optical Activity of Carvones Kyle Peterson Chem. 243a Matt Judd‚ Sec. 25 Date Performed: 10/29/03 Abstract: The objective of this experiment is to use Gas Chromatography to distinguish between two enantiomers of carvone from caraway oil and spearment oil and to find the 2 carvone’s optical activity as well as percent carvone in spearment and caraway oil. It was found that S-carvone had an optical activity of 0.0047 and R-carvone had an optical activity of 0.516 and that spearment oil is 59%
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Enzymes- reduce the amount of energy required for the reactions they catalyse [accelerate]. -thus‚ increasing the rate of reactions that occur in living organisms. WITHOUT enzymes : metabolism would be so slow at body temp. that insufficient energy would be available to sustain life. -Many enzymes are “Intracellular”- used within the cell that produced them e.g. enzymes in respiration & photosynthesis -Others are “extracellular”-they act outside the
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Introduction Enzymes are catalysts which speed up a reaction by providing an alternative reaction pathway of lower activation energy. But they do not undergo permanent changes and so they remain unchanged even at the end of the reaction. Many enzymes consist of proteins and non-proteins called the cofactor. The intra- and intermolecular bonds that hold proteins in their secondary and tertiary structures are disrupted by changes in temperature and pH. This affects shapes and so the catalytic activity of an
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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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