The Effects of Varying pH on Enzyme Activity A lab was conducted to test different pH balances on an enzyme. Introduction: Enzymes are protein catalysts that speed up a chemical reaction without being consumed in the process. Enzymes are three-dimensional structures that consist of one or more polypeptide chains. The polypeptide chains form an active site (where a substrate will fit into). Enzyme molecules are folded into a very specific shape held together by the different forces of attraction
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Effects of pH on fungal amylase activity BI 211 November 25‚ 2011 Introduction In recent years‚ the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in
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Research Question: To investigate how varying the pH of bromothymol blue affects the absorbance value of the solution which determines the equilibrium constant (pKa) of the indicator. Variables: Variables Variables Measured Method of measurement Independent pH of the six buffer solution A pH probe attached to a data-logger will be used to measure pH Dependent Absorption of the buffer solutions at wavelength 435.0nm and 617.0 nm A spectrophotometer (±0.001) will be used to measure absorbance
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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. The enzyme was tested at pH levels of 3
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to submit an article on new technology (e.g. mobile phone‚ the Internet‚ Facebook) and how it affects young people’s relationships with family and friends. We will publish one article from each country. You should also make some suggestions on how young people can eliminate the negative impact of technology on their relationships. Write your article. Write approximately 220 – 260 words. How does Facebook affects relationships? In today’s advanced technological society‚ it is disputable that the importance
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transmission at pH 2. At pH 9 the Trypsin has 39% light transmission. Between pH 2 and pH 9 the percentage of light transmission decreases at a steady rate‚ until it reaches pH 8 where there is a steep increase from 30% to 39% as the enzyme has reached its optimum pH at 8. During the experiment in the boiling tube this pH had the deepest red colour as the most protein gelatine was broken up. This meant that in the colorimeter when testing to see what the light transmission‚ this pH let the least light
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IB Biology Sheran Gu Meghan Lena Nov. 15th Influence of pH on Enzyme Activities How does the pH of solution influence the speed of enzyme activities? Enzymes are protein catalysts and chemical that speed up chemical reaction without being involved in the reaction. They are involved in the human digestive system to help people digest food more efficient. Food are substrates to be break down and absorb through the digestive system in the body. Substrate is a molecule that bond with the active site
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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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Determining the Catalytic Properties of the Enzyme Peroxidase Extracted from a Turnip Under the Conditions of Temperature‚ pH‚ Boiling and Competitive Inhibitors By Robin Caserta BIO 101 September 30‚ 2013 ABSTRACT The enzyme‚ peroxidase‚ extracted from a turnip was tested for its efficiency in binding to its substrate and its stability under several conditions. To do this‚ we tested effects on peroxidase activity‚ first‚ with different amounts of the enzyme‚ next at temperatures of
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Discussion Our results indicate that the presence of iron increases the rate of the peroxidase’s activity‚ judging from the increase in absorbance with increasing amount of iron. This result supports our hypothesis that the iron acts as a cofactor in peroxidase’s activity and results in the faster rate of the reaction. Also‚ we assumed that the more we put iron in the solutions‚ the faster the rate is. This assumption is also supported by the results that higher concentration of iron cofactors shows
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