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Enzyme kinetics determining the effect of enzyme concentration activity
Investigations of effect of enzyme concentration on rate of reaction
Enzyme kinetics determining the effect of enzyme concentration activity
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Discussion: In the experiment of enzyme kinetics, inhibition and concentration of substrate were investigated. The effect of these two factors will be determined through an experiment of four different concentrations of the inhibitor, and five different concentrations of substrate. Figures 2, 3, 4, and 5 provide an observation for the change in absorbance with time in the presence of different concentrations of inhibitor, and in the absence of inhibitor (phosphate). According to figure 6, the inhibitor is competitive as the Km value increases and Vmax value is constant. However, one LB plot that has [I] = 0.133 mM did not have the same characteristics of other inhibitors. So, this inhibitor may be mixed. True and apparent Km can be determined from table 9. The true Km is of [I] = 0 mM, so the other three Km are apparent Km. According to the results in table 9, Kmapp > Km. …show more content…
In fact, it indicates the concentration needed to produce half maximum inhibition. Ki =0.08 Conclusion: This experiment was very hard to do, and very long. However, it is a very important experiment as it determines the kind of inhibitor used and its effect on the chemical reaction. We think that we had good results. Objectives: The objective of this experiment is to determine enzyme catalytic activity, and to determine Km and Vmax values for an enzyme catalyzed reaction. Also, this experiment tend to investigate factors that influence rate of an enzyme catalyzed reaction. Abstract: In this experiment the purpose was to find Km and Vmax values. Also, the effect and type of inhibitors were the aim of enzyme kinetics experiment. Type of inhibition and true and apparent Km and Vmax were determined by LB plots, and the inhibitor constant Ki was determined by Dixon plot. The results indicated that the inhibitor is competitive and mixed, Kmapp > Km, Vmaxapp > Vmax, and
Living organisms undergo chemical reactions with the help of unique proteins known as enzymes. Enzymes significantly assist in these processes by accelerating the rate of reaction in order to maintain life in the organism. Without enzymes, an organism would not be able to survive as long, because its chemical reactions would be too slow to prolong life. The properties and functions of enzymes during chemical reactions can help analyze the activity of the specific enzyme catalase, which can be found in bovine liver and yeast. Our hypothesis regarding enzyme activity is that the aspects of biology and environmental factors contribute to the different enzyme activities between bovine liver and yeast.
A set of 5 test tubes containing solutions succinate, malonate and propionate, details can be obtained from the lab manual (Wright, 2005). The reaction times were recorded. To calculate the rate of reaction in moles DPIP used per minute, the formula in the lab manual was used (Wright, 2005). GRAPH Discussion Effect of pH on enzyme activity. The pH that makes the enzyme most active is known as the optimum pH. The optimum pH for most enzymes is between 6-8.
The shape of the molecules is changing and so the enzyme molecules can no longer fit into the gaps in the substrate that they need to and therefore the enzymes have de – natured and can no longer function as they are supposed to and cannot do their job correctly. Changing the temperature: Five different temperatures could be investigated. Water baths were used to maintain a constant temperature. Water baths were set up at 40 degrees, 60 degrees and 80 degrees (Celsius). Room temperature investigations were also carried out (20 degrees).
Purpose: The purpose of this lab is to explore the different factors which effect enzyme activity and the rates of reaction, such as particle size and temperature.
In this experiment, in the first part, the best concentration of enzyme was determined by recording the absorption over time. In the second part, the best concentration was selected from the previous experiment which was C and the optimum pH was determined.
Many factors, for example, pH and temperature affects the way enzymes work by either increasing the rate or determining the type of product produced (). The report, therefore, analyses the effects of the enzyme peroxidase in metabolic reactions and determining its optimum temperature in the reactions.
UV-visible diode-array detectors and mass spectrometers play are employed during this phase of the method validation. In case of the assay, demonstrating specificity requires the procedure to prove that it is unaffected by the presence of impurities or excipients. In practice, this can be done by spiking the drug product with the appropriate levels of impurities or excipients, and check if the obtained peaks are representative of only one compound or not.
The purpose of this experiment was to analyze the activity and kinetic properties of an enzyme derived from wheat germ. For the first part of the experiment, we had to prepare a standard curve for the reaction product by measuring the velocity of the reaction catalyzed by acid phosphate that is extracted from wheat germ. Different enzyme concentrations were tested to see how fast they reacted. In order to quantify the amount of nitrophenol generated, six standards were prepared containing known concentrations of the product nitrophenol. In each cuvette, 1 mL of each of the standards was placed and labeled S1-S6.
A graph was constructed for each inhibitor by selected the substrate concentration and V0 of I=0, then the Smooth Line scatter was used to plot the data for this graph. The data of I=5, 15, 20 was copied ( ctrl+C) and pasted on the graph also. The Title of the charge, x-axis, y-axis, and legend were added properly. This step was repeated for inhibitor 2 and 3.
The ingredients are present at active dose levels. The comparisons of the dosage and dose spacing for each ingredients have been tabulated:
The efficiency of enzymes depends on a number of factors, such as temperature, pH and the concentration of the enzyme just to name a few. This experiment was conducted to show the effects of different pH levels on the activity of the catalase enzyme, the data obtained in this experiment supports the initial hypothesis of the experiment which states that the catalase enzyme will function optimally at a pH of 7 and efficiency will decrease as the pH of solutions moves further away from 7. This is true because in the experiment the test tube containing the distilled water which has a pH of 7, produced the highest amount of foam out of the four test tubes. The efficiency of the reaction can be determined by the amount of foam (foam = oxygen, which is the result of the breaking down of the hydrogen peroxide molecule into water and oxygen) produced, or the level of the fizzing that takes place when hydrogen peroxide is added. The pH of a solution that an enzyme has to function in is very important because if the pH turns out to be too low or too high the enzyme will denature making it unable to function, however, the pH of a solution may be far from the neutral level of 7 but the enzyme might not fully denature which means that the enzyme catalase would not lose its catalytic ability completely whereas a fully denatured enzyme’s shame will have been altered completely causing the active site and substrate to not fit together the way they’re supposed to. In certain reactions, the active site and enzyme substrate are still able to fit together which means that the reaction will continue to take place but at a very low rate, this seemed to be the case in one of the test tubes during the experiment. The foam produced in the react...
First we gathered and labeled 6 test tubes, five for the compounds and one for the control, which was water. We used 5 compounds with 3 replicates per compound to accurately measure the responses to the different inhibitor concentrations. We added 2 drops of inhibitor in tubes 1-5. Then we added 5mL of distilled water in tubes 1-6 and 8 drops of potato extract. We used potato extract because of its ability to produce benzoquinone.
The last experiment was conducted to determine the effect of PH on the enzyme activity. The experiment corresponded with the hypothesis that at PH 7 the reaction would be faster. The reaction rate of PH 3 was extremely slow because the PH range is not close to the optimum PH of 7 and PH 10 was very high that it denatured the enzymes. That proves that extreme high and low PH levels would induce a low enzyme activity because the hydrogen bonds have been destroyed. (see table 4.0)
The accepted range of k according to a comparative study at the University of Alaska Fairbanks was 130-280. This proves that our k value was valid because it falls within this range proving that our reaction had a higher intensity since it was closer to the value of 280. [3] The average of these values was calculated by adding all values and dividing that number by six. The number was the state in which the reactants and products have no net change over time, and the forward and reverse reactions are at equal rates.
This particular graph shows us that substrate concentration plays a role in enzyme activity as we already know and that the absorbance continued to increases after 15 minutes. With this particular data we were able to construct a graph of Substrate concentration versus Enzyme activity (slope) and we compared our graph with the data of a control group that did not added any NaCl in the solutions. This graph (figure 2) is one of the key to answer our hypothesis. In fact, with this particular graph we can definitely see that Sodium Chloride is an inhibitor of the enzyme PPO. The curve of the experimental data (green) is clearly below the control group curve, which means that the enzymatic activity slows down in presence of NaCl.