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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Temperature on Peroxidase Ability to Break Down H2O2 By: Rodneika Crutcher Abstract Temperature affects the ability of peroxidase to break down hydrogen peroxide. In this experiment our professor extracted peroxidase from potato tissue. In order to determine how temperature affects peroxidase we created solutions and measured their absorbance levels after water bath treatments. The more absorbent the solution was the less hydrogen peroxide there was in the solution. This means the peroxidase was able to
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NaCl Effects on Peroxidase Activity My experiment was to see if adding NaCl to solution would have any effects on peroxidase activity. The materials that were used in this experiment were pH 7 buffer(DI water)‚ peroxidase‚ NaCl‚ guaiacol and hydrogen peroxide; added in that order. Blanks were created for each NaCl concentration‚ 0%‚ 5%‚ 7.5% and 10%. Each cuvette had .5ml of pH 7 buffer‚ 1ml of peroxidase‚ .02ml guaiacol for the experimental cuvettes and 0ml of guaiacol for the blank cuvettes‚
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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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Bean Growth with Different pH Levels Through this experiment‚ the objective was to find which pH liquid created the best environment for the Mung beans to grow. First‚ the beans were placed into bags with different pH liquids. Then‚ measurements were taken each day to monitor the growth average of the beans. The pH 2 beans average size at the end of the experiment were 0.24 cubic centimeters‚ the pH 7 size average was 0.38 cubic centimeters‚ and the size average of the pH 2 beans was 0.24 cubic centimeters
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Enzyme Activity How does temperature affect enzyme activity? In this practical investigation‚ my aim is to discover how temperature will affect enzyme activity‚ by looking at the rate of reaction. I predict that the higher the temperature will be‚ the faster the reactions take place. However‚ I also think that there will be an optimum temperature‚ at which the reaction will work at its fastest; if the temperature goes beyond that‚ the reactions will stop altogether as the enzymes would have
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These enzymes allow your food to be digested at a faster rate (National Institute of Asian Medicine‚ 2007). There are many factors that can affect the efficiency of enzymes which include pH levels‚ the amount of substrate‚ inhibitors‚ and temperature (Your Mom‚ 1996). Temperature is the independent variable that will be looked at to see how it will affect the activity of enzymes.
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the tube with the highest concentration of yeast will produce the most carbon dioxide and will have the fastest rate of alcoholic fermentation. Results Two separate experiments were conducted to determine the effect of yeast concentration and pH level on the rate of fermentation. The first experiment involved the placement of different concentrations of yeast‚ glucose‚ and distilled water in four different tubes. Pipette pumps were placed on each tube to allow the solution to ferment
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11137 Enzyme Activity Guided Inquiry Lab Turnip Peroxidase Introduction Peroxidase enzymes are widely distributed in plants and animals‚ including bacteria‚ to protect cells against the effects of oxidative stress and cell damage due to hydrogen peroxide. Peroxidases are easily extracted from turnips and other root vegetables and provide a model enzyme for studying enzyme activity—how the rate of an enzyme-catalyzed reaction depends on biotic and abiotic factors. Enzyme activity studies reflect
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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 an optimum pH. Well according to the graph‚ you see that the enzyme did not function at all when boiled which can be explained by the fact that it got denatured. Denaturing means the secondary and tertiary structure of the enzyme does get disrupted
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