determine the effect of various factors on the rate of reaction between an enzyme and its substrate‚ and also to determine the optimal ranges under which the enzyme activity is maximized. Also to determine whether saline and alcohol are inhibitors or activators Hypothesis: PH factor prediction: I predict that as the pH increases so the activity of the enzyme will increase until it reaches optimum pH range (pH 7) because the enzyme is less denatured when it reaches the preferred pH level‚ and after this
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experiments are: Lactase Enzyme and Lactose. Lactase is a protein located in the human small intestine‚ while lactose is a term to define the sugar found in milk. Milk is a substance that contains nutrients necessary for our bodies‚ however‚ some people are unable to consume lactose related products‚ and so they are medically classified as Lactose Intolerants. The purpose of this experiment is to examine and illustrate the way that lactose gets affected by lactase enzyme whenever lactase is presented
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Biology investigation: Liver and hydrogen peroxide By Cuong Tran Abstract: The purpose of this investigation was to determine the optimum temperature for enzyme activity. The stated hypothesis was that 37oC would be the optimum temperature for liver enzymes to break down hydrogen peroxide into water and oxygen. The dependent variable was to measure the amount of foam being produced‚ while testing 4 different temperatures with 3 repetitions each. Out of the 12 trials only 2 outliers were found
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simpler compounds by the action of enzymes‚ complex organic catalysts‚ which are produced by microorganisms such as molds‚ yeasts‚ or bacteria. Enzymes act by hydrolysis‚ a process of breaking down or predigesting complex organic molecules to form smaller compounds and nutrients. For example‚ the enzyme protease breaks down huge protein molecules first into polypeptides and peptides‚ then into numerous amino acids‚ which are readily assimilated by the body. The enzyme amylase works on carbohydrates‚
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being tested if amylase‚ an enzyme found in saliva‚ would be denatured by being put in an acid or high temperatures. This lab is about denaturing amylase. It is tested by exposing it to pH and temperature changes. It is then mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme. Enzymes are a type of catalyst‚ and
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Available online 8 December 2004 Abstract The encapsulation of enzymes in microenvironments and especially in liposomes‚ has proven to greatly improve enzyme stabilization against unfolding‚ denaturation and dilution effects. Combining this stabilization effect‚ with the fact that liposomes are optically translucent‚ we have designed nano-sized spherical biosensors. In this work liposome-based biosensors are prepared by encapsulating the enzyme acetylcholinesterase (AChE) in L-a phosphatidylcholine liposomes
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Studying the Rate of Reaction of catechol oxidase and how it affects pH levels Introduction: In this lab‚ we studied the activity of an enzyme that is found in fruits and vegetables called catecholase or catechol oxidase. An enzyme is a protein molecule that is a catalyst. Catechol oxidase is the enzyme in fruits and vegetables that turns them that undesirable brownish color; also commonly referred to as bruising or bruised. When walking through your regular grocery store and you find yourself in
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BIOLOGY 22 MODULE 1 – Chemical Basis of Life v2.0 * Levels of Organization – biological functions are ultimately based on the properties of atoms and molecules * Subatomic particles – neutrons‚ electrons‚ protons * Atoms * Compounds * Complexes of compounds * Organelles – bodies within cells that perform specific functions * Cell * Specific combination of organelles * Can metabolize and reproduce * Least elaborate living structure * Significance
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between other cuvettes‚ for example‚ absorbance differences between cuvette 1s and 2s or 2s and 3s. It is assumed that the relative concentration of enzymes does not catch up that of iron cofactors. In other words‚ even though we put more iron cofactors to interact with enzymes after a certain point‚ it cannot speed the reaction further because no more enzymes can interact with extra iron cofactors. Furthermore‚ we can notice that even though the higher amount of iron cofactors indicates the higher absorbance
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week 3 problem set. Enzymes and energy 1.Many spontaneous reactions occur slowly. Why don’t they all occur instantly? In biological processes‚ how is this rate sped up? 2. When the substrate (reactant) concentration is high enough enzyme A and enzyme A’ may be saturated and their reactions run at the same maximum velocity. However‚ at subsaturating concentrations of reactants‚ these different enzymes run at different velocities for the same concentration of substrate. Enzyme A’ has a Km that is
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