B) Site of synthesis: 1- In pancreas: Synthesis of taurine in the mammalian pancreas occurs through the cysteine sulfinic acid pathway. First‚ in this pathway is oxidation of cysteine sulfahydryl group to sulfonic acid‚ this oxidation is catalyzed by the enzyme cysteine dioxygenase. In turn‚ cysteine sulfonic acid is decarboxylated to hypotaurine by sulfonoalanine decarboxylase. It is not well known whether hypotaurine is then enzymatically or spontaneously oxidized to taurine. 2- in CNS: Biosynthesis
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In a 1-2 page report‚ address the following. The first part of your report is the Results section of a scientific paper. In this section‚ present the results of your experiment without any interpretation. Be sure to adequately answer the following questions: How did the rate of the reaction change as you changed each of the three variables? If you vary the temperature‚ after a certain temperature‚ the enzymes will become denatured and then the rate will decrease. Each enzyme functions at
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Introduction Methionine and cysteine are both sulphur containing amino acids. Most proteins will contain one‚ or both of them at some point in the polypeptide chain. As such‚ many amino acids contain sulphur in some form‚ which is required in small amounts in the mammalian diet. Methionine has a thioether side chain‚ and cysteine’s contains a thiol group. These side chains exist as free thiols inside the cell‚ and are oxidised causing them to pair up and form disulphide bonds in an extracellular
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boiling and concentration on Horseradish Peroxidase ABSTRACT The purpose of this report is to find out the effect of change in the Temperature‚ PH‚ boiling‚ concentration in peroxidase activity. Peroxidase is an enzyme that converts toxic hydrogen peroxide (H2O2) into water and another harmless compound. In this experiment we use‚ turnips and horseradish roots which are rich in the peroxidase to study the activity of this enzyme. The activity of peroxidase with change in temperature was highest
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Concentration on Peroxidase ABSTRACT The purpose of this experiment was to inspect the effect of environmental conditions on hydrogen peroxidase. The three conditions tested were the effect of peroxidase concentration on the rate of the experiment‚ the effect of pH of the rate of peroxidase activity‚ and the effect of temperature on the rate of peroxidase activity. During the lab‚ the lab group tested 7 test tubes‚ including 1 blank‚ with different amounts of pH 5 buffer‚ H2O2‚ Peroxidase‚ and Guaiacol
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Over a two week period of time in the laboratory‚ we experimented and tested the reaction rate of a peroxidase enzyme and the factors that affected it‚ both positively and negatively. The purpose of these experiments was to probe and manipulate the activity of the enzyme peroxidase by varying temperature‚ pH‚ the amount of enzyme compared to the substrate and the effect of hydroxylamine. Peroxidase activity is expressed when the potato extract is subjected to stresses such as low temperature (El-hilali
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Like cysteine‚ glutathione contains the thiol (- SH) aggregate that makes it a successful cancer prevention agent. There are practically no living beings on this planet-creature or plant whose cells don’t contain some glutathione. Researchers have theorized that glutathione was basic to the very improvement of life on earth. Glutathione has numerous parts; in none does it act alone. It is a coenzyme in different enzymatic responses
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Abstract The enzyme peroxidase has been shown to break down H2O2. Enzymes are known to increase the rate at which a chemical reaction occurs. We looked at factors that affected the breakdown of hydrogen peroxide. These effects are the different temperatures and pH levels the enzymes were placed in. We found that the optimum‚ or best condition‚ temperature for the enzymes tested was about 22 degrees Celsius. The optimum pH level for the enzyme was 7. Introduction Enzymes are biochemical that catalyze
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Effects of Temperature‚ pH‚ Boiling‚ and Hydroxylamine on the Enzyme Peroxidase Extracted From Brassica rapa Abstract In this experiment the enzyme peroxidase was extracted from from a turnip‚ Brassica rapa‚ and tested under different conditions. The effects of temperature‚ boiling‚ pH‚ and a competitive inhibitor were tested. The enzyme was tested at temperatures of 4°C‚ 24°C‚ 32°C‚ and 48°C. As the temperature increased‚ so did the activity of the enzyme
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Horseradish Peroxidase Abstract There are several factors that can affect the rate of reaction of peroxidase such as temperature‚ pH‚ concentration of peroxidase present and whether or not it has been boiled. Our experimental data demonstrated that peroxidase activity peaked between 23 degrees Celsius and 32 degrees Celsius. We found the pH to be 7 for optimal activity. As far as the concentration is concerned our results showed that as the concentration of horseradish peroxidase doubled so
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