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Enzyme Activity
My lab group studied the effect of PH on reaction rate/ enzyme activity measured by foam height. PH is the measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration, the lower the pH. Every enzyme has an optimal PH, meaning they have a very small window in which they are most active. Our enzyme (potato smoothie) had an optimal PH of 7.0-7.5. We know this because we measured the enzyme’s reaction rate by measuring foam height. The largest foam height we measured was 3.0, which was collected at a PH of 7.0 and a PH of 7.5. At PH’s higher and lower than this range, the foam height was much smaller. At a PH of 4.0, the foam height was 0.1 and at a foam height of 9.0, the foam height was 1.0. Our graph
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