• A Guaiacol Dye-Coupled Reaction Reports That Catalytic Activity of Peroxidase Isolated from Fresh Turnip (Brassica Rapa) Increases as Temperature Rises.
    Enzymes are proteins which serve to reduce the activation energy required for biological reactions (Russell and others 2010). This allows biologically important chemical reactions to occur rapidly enough to allow cells to carry out their life processes (Russell and others 2010). Enzymes are made of one...
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  • Finding the Optimal pH of the Enzyme Peroxidase with the Aid of a Spectrophotometer
    the Optimal pH of the Enzyme Peroxidase with the Aid of a Spectrophotometer ABSTRACT The peroxidase enzyme was partially purified, and the enzyme activity was calculated with the use of a spectrophotometer, demonstrating the effect of pH on peroxidase activity. The objective...
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  • Horseradish Peroxidase
    of Temperature, PH, 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...
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  • Affects of Ph on Peroxidase Enzyme
    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...
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  • Peroxidase
    Publication No. 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...
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  • Bio Paper
    The Effect of pH on Peroxidase Activity Does the pH solution affect the reactions to different products? pH solution and products: Timed while in a Spectrophotometer Abstract: In this experiment investigated the effects of how different PH solutions react to different products. Through different...
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  • Enzyme
    ENZYME REACTIONS–Peroxidase I – BACKGROUND Introduction: In your discussion section, you have decided, or will decide, upon a particular tissue of a particular plant to examine. You probably chose either to compare it to turnip root (for which we already have information; turnip serves as a control)...
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  • Peroxidase Lab Report
    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...
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  • Meep
    absorbance of the reactions between guaiacol, H2O2, and the enzyme peroxidase. An enzyme is a catalyst that speeds up an enzyme, which lowers the activation energy. We use these to see how they influence the reaction rate of turnip peroxidase. The reactions will differ as we change the Ph. solutions. ...
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  • Bio Lab Essay K101
    reactions and Results of Using Enzyme Turnip Root Peroxidase Lab results from: Andrew Compton, Mickey. Results published 9/29/2012. TA: In this series of laboratory experiments, my lab partner and I were to conduct an experiment about the oxidation rate of the enzyme peroxidase in the presence of its substrate...
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  • Temperature's Effect Against the Irreversible Denaturation of Peroxidase
    Abstract: Enzyme-catalyzed hydrolysis reaction occurs when an enzyme cleaves glycosidic linkage where a substrate binds to active site forming an enzyme-substrate complex. By adding water to the enzyme-substrate complex, products are release. One of the main factor that effect enzyme-catalyzed reactions...
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  • Blah
    concentrations done here was based on 0%, 1%, 2%, and 3% H2O2 (Hydrogen Peroxide) using Turnip Peroxidase as the enzyme. This is important for us to know how biological chemical reactions work, also how and how fast enzymes can work. Using a spectrophotometer we recorded the absorbencies using 15 second intervals...
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  • AP Investigation Lab #13 Enzyme Activity
     Background Information Part 1 In the first part of the enzyme lab, we mixed a substrate and an indicator with an enzyme. There was also a neutral buffer in each of the chemical mixtures. The neutral buffer regulated the pH to around 7. We got a color palette and once we mixed each together, we...
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  • Enzymatic reaction lab report
    Enzymes are proteins (macromolecules composed of long chains of amino acid) produced by living cells that catalyze (increase the rate of) chemical reactions. The molecule in an enzyme upon which the enzyme act is the substrate, which binds reversibly to the active site of the enzyme. The active...
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  • research paper
    Effects of Horseradish peroxidase when introduced with different Ph Abstract: The purpose of this experiment was to determine the effects of horseradish peroxidase, a large protein containing just over three hundred amino acids, when introduced with Guaicaol, which turns brown when oxidized, at different...
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  • The Effects of Ph and Salinity on Enzyme Function
    Enzyme Activators and Inhibitors Lucia House AP Biology, Block 4 Mr. Trice October 18, 2012 Introduction: Metabolism is the totality of all of an organism’s chemical reactions. Chemical reactions occur due to enzymes, a substance which acts as a catalyst in driving chemical reactions in order...
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  • Enzymatic Activity
    a quantitative feel for the effectiveness of a certain enzyme, in this case peroxidase obtained from potatoes. In order to do this, we conducted experiments in which the effects of boiling and inhibitors were examined by comparing normal enzymes to those affected by the factors being tested. Using a...
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  • india a happy and prosperous nation
    antioxidants, such as glutathione, vitamin C, vitamin A, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Insufficient levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells. Oxidative stress is damage...
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  • Master
    dehydrated foods. Browning reactions also produce off flavor development and loss of nutritional value. Enzymatic browning is due to the effect of enzymes that catalyse the hydroxylation and oxidation of phenolic compounds. Non-enzymatic browning is a Maillard reaction involving amino groups and reducing...
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  • Nutrition Science Final Review
    signals from the stomach and a rise in blood glucose. 3. What does CCK (cholecystokinin) do? It stimulates the secretion of pancreatic digestive enzymes as well as stimulating gallbladder contractions and slowing gastric emptying. 4. List the accessory organs of digestion. The accessory organs...
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