average reaction rate of the catalase will decrease‚ as the catalase will speed up the reaction. MATERIALS: 90 mL clear‚ plastic Solo cups filter paper bottle of regular hydrogen peroxide 1%‚ 25%‚ 50%‚ 75%‚ and 100% substrate concentration tweezers timer permanent marker pen/pencil paper for data PROCEDURE: The experiment begins with five beakers full of various substrate concentrations. To begin the lab‚ gather five plastic‚ Solo cups and label them 1%‚ 25%‚ 50%‚ 75%‚ and 100%
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Introduction Enzymes are proteins that are involved in all the chemical processes in living things. As they are made of proteins they are affected by pH and temperature. Enzymes are catalysts; they speed up chemical reactions without being changed themselves. Digestive enzymes speed up the breakdown of large food molecules into smaller ones so that the blood can absorb them. Enzymes turn a large starch molecule into thousands of tiny glucose molecules. Enzymes end in ’ase’. There are thousands of
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The Effect of pH on the Rate of Enzyme Catalysis of Catalase Objectives: The objective of this lab was to develop a protocol to investigate the effect of an environmental variable on the catalytic function of an enzyme. More specifically‚ the objective was to perform an experiment in order to test the effect of pH on the function of the enzyme catalase. Introduction: Enzymes are proteins that act as catalysts for reactions. This simply means that enzymes lower the activation energy required
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Enzyme Lab Write-Up Purpose: To observe how an enzyme affect the speed of chemical reaction. To describe how the concentration of an enzyme affects its ability to work. Hypothesis: Depending on the concentration of the catalase which the disk is soaked in‚ it will have a direct correlation on the rate of hydrogen peroxide being broken down into oxygen gas. Prediction: Since the rate of reaction can be lowered by the addition of catalysis such as an enzyme. Moreover to
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Title: Grip Strength and Muscle Fatigue I. Purpose/Hypothesis: In this lab the subject will grip on a scale that measures the amount of force being put on it. We will observe the change in hand strength during continuous grip over time. Then we will also measure hand strength during rapid‚ repetitive gripping. I believe that hand strength will weaken during a continuous grip more than if you were to keep a repetitive grip. II. Procedure: 1. Connect the Hand Dynamomenter to LabQuest and select
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Courtney Jablonowski Dr. Peterson Lab Report 1 June 17‚ 2012 Results The tooth formula is a shorthand technique that biologist use to keep track of the teeth on a particular jaw. The formula consisted of two lines‚ top jaw and bottom jaw‚ which were used to count how many incisors‚ canines‚ premolars‚ and molar teeth a species had. Species A‚ Odocoileus virginiaus (white-tailed deer)‚ had a tooth formula of 0033/3133. On the top jaw‚ the deer had zero incisor and canine teeth but have
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The Mollusks Tori Johnson Kylie Pocrnich December 17‚ 2012 Zoology In this lab‚ my partner Kylie and I will be examining the internal and external features of the clam. “Like all mollusks‚ a clam has a mantle which surrounds its soft body. It also has a muscular foot which enables the clam to burrow itself in mud or sand” (Miller and Levine). Clams are mollusks with two valves also nickname the bivalves. Clams are mostly marine animals however; the clams we will dissect are freshwater clams. Adult
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Starch is a type of Carbohydrate that’s made from thousands of glucose units. Simple sugars are the basic units that make up starch. Carbohydrates provide us with energy so that we can carry out our daily routines. Our body then digests it into glucose so we can have energy to do that. Saliva is a form of chemical digestion that is in the mouth. Amylase is an enzyme that catalysts the breakdown of starch into sugars. Amylase is present in human saliva‚ where it begins the chemical process of digestion
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Enzymes Abstract: The following 2 labs experimented the more enzymes and substrates added to the concentration will effect the reaction rate. Our second lab‚ we tested enzyme and substrate concentrations to determine the increase of temperature and inhibitor. The enzyme source used in both labs was peroxide‚ guaiacol is used as a substrate for peroxide. We used Guaiacol‚ turnip extract‚ peroxide and distilled water for enzyme and substrate concentration. In the second lab we used the same substances
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Transpiration Lab Write-up. Introduction Transpiration is the evaporation of water from plants. It’s not simply a hazard of plant life but it’s the engine that pulls water from the roots to cool the leaf and supply photosynthesis. The concentration of water vapor in the atmosphere is lower than that in the leaf. Because of this difference‚ water vapor diffuses from the spaces of the leaf‚ through the stomata in the epidermis. Stomata are in the lower epidermis; the lower surface receives less
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