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Lab report of enzyme kinetics
The effect of different temperatures on enzymes
The effect of different temperatures on enzymes
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The enzyme used in the experiments is called alkaline phosphatase. The enzyme was isolated from cow intestine, but can also be found in bone and embryo germ cells. Alkaline Phosphatase cleaves phosphate off any molecule in an alkaline buffer. In order to determine the function, we ran two experiments to study the enzyme. The first experiment we ran to determine the Vmax and Km. We first got our raw data and plotted an absorbance over time graph, then from that information we could graph a Michaelis-Menten graph to get our Vmax and Km. We also found out at what concentration our enzyme works best under. For the second experiment, we altered the pH conditions that our enzyme would be in. We changed the pH by adding NaOH or HCl. Then we took the …show more content…
In figure one you can see that the Michaelis-Menten fit has a positive increase. There’s a significant increase from 0-4, then it starts to level off as it reaches the Vmax. As the concentration of substrate increase the reaction velocity increases as well. In figure two you see a positive correlation between the time and the absorbance. When the pH was at 10.4 you saw a greater increase then when the pH was at 4.4. The goal of the experiments of Enzyme Kinetics 1 and Enzyme Kinetics 2 were to determine the enzyme activity of alkaline phosphatase. Week one we determined the Vmax and KM (Figure 1). Week 2 we determined if changing the PH level were to cause an effect of the efficiency of the enzyme (Figure …show more content…
In figure 4 you can see that the greatest slope is from the stock solution that is due to the fact that there are many alkaline phosphatase in the stock solution. However, dilution 5 has the lowest absorbance since it is the most diluted concentration there are not many enzymes present. Therefore the enzyme runs best when it is at a higher concentration. From the raw data, a Michaelis-Menten graph was constructed. The Michaelis-Menten graph gave us the Km and Vmax. The Km value was 1, the Km value represents the affinity. Since Km is a low number means a small number of substrate is needed to saturate and enzyme (Figure 1). The Vmax is 5.050, Vmax determines the rate of reaction. The enzyme activity was 50.5, which is a measure of the quality of active enzyme present. The specific activity was 2525, the specific activity I got was much larger than the one given by the company where the enzyme was bought from. That can be due to a mess up in carrying out the
Data from Table 1. confirms the theory that as the concentration of glucose increases so will the absorbance of the solution when examined with the glucose oxidase/horseradish peroxidase assay. Glucose within the context of this assay is determined by the amount of ferricyanide, determined by absornace, which is produced in a one to one ratio.1 Furthermore when examining the glucose standards, a linear calibration curve was able to be produced (shown as Figure 1). Noted the R2 value of the y = 1.808x - 0.0125 trend line is 0.9958, which is statistically considered linear. From this calibration curve the absorbance values of unknowns samples can be compared, and the correlated glucose concentration can then be approximated.
For example, substrate concentration, enzyme concentration, and temperature could all be factors that affected the chemical reactions in our experiment. The concentration of substrate, in this case, would not have an affect on how the bovine liver catalase and the yeast would react. The reason why is because in both instances, the substrate (hydrogen peroxide) concentration was 1.5%. Therefore, the hydrogen peroxide would saturate the enzyme and produce the maximum rate of the chemical reaction. The other factor that could affect the rate of reaction is enzyme concentration. Evidently, higher concentrations of catalase in the bovine liver produced faster reactions, and the opposite occurs for lower concentrations of catalase. More enzymes in the catalase solution would collide with the hydrogen peroxide substrate. However, the yeast would react slower than the 400 U/mL solution, but faster than the 40 U/mL. Based on this evidence, I would conclude that the yeast has a higher enzyme concentration than 40 U/mL, but lower than 400
Enzyme concentration is directly proportional to the rate of reaction provided the substrate concentration is maintained at a high level and the pH and temperature are kept constant. We know that the substrate concentration is maintained at the same level in all samples, this done by ensuring that all samples are of equal mass and we know that all the samples were placed in an incubator at 40°C thus ensuring that the temperature effects the rate of reaction in all samples in the same way. Graph: - From 0% ¬> 0.25% concentration we can see the greatest rate of reaction as there is an abundance of substrate molecules available to combine with the active site of the enzymes producing a large gradient on the graph. As concentration increases from 0.25% ¬> 0.
the rate of reaction is greater than this range of temperatures had been exceeded (from around 35oC to 45oC) the rate of reaction has a rapid decline until the enzymes then become denature which is around 60oC. Results Table Temperature of water bath in oC. Minutes taken on 1st Experiment Minutes taken in Experiment Minutes taken in Experiment Average time taken Experiments 55 25 22 27 25
The purpose of this experiment was to discover the specificity of the enzyme lactase to a spec...
This graph shows that as enzyme concentration increases absorption also increases. In this case absorbance can be used to measure the enzyme’s activity, the higher the absorption the higher the activity. Since absorption increases as enzyme concentration increases, enzyme activity is promoted by increased enzyme concentrations. After a certain point enzyme activity would fail to increase as a result of increased enzyme concentration since there wouldn’t be enough substrate for all of the enzymes to react with.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
Enzymes react differently under different conditions and concentrations, being the most productive at the enzymes specific optimum condition and concentration. The enzyme sucrase, extracted from yeast, breaks down the complex sugar sucrose into the simple sugar glucose. Testing for sucrase’s optimum environment, multiple reactions were ran using varying amounts and concentrations of sucrose and sucrase at different pHs and temperatures. The product was then treated with Benedicts solution to visually observe what amount of glucose was present after the reaction was ran; negative results being little to no glucose present and positive results being glucose present. The varying levels of colors created by the Benedicts test were recorded as 1 (negative) blue; 2 green; 3 yellow; 4 (positive) orange; and 5 (positive) red. After running the reactions to determine the optimum temperature and pH, 37 degrees Celsius was determined to be the optimum temperature while pH 2.0 was determined to be the optimum pH. This means that under these conditions the enzyme will help produce the most product from the substrate. After finding the optimum conditions the two different concentrations of sucrose were ran for ten minuets taking an initial sample and then subsequent samples every minuet, under those conditions, one concentration at 2.5% sucrose and again at 10% sucrose. The 10% sucrose had the most positive results because there were sufficient active sites to bind with most of the sucrose present producing glucose more efficiently than the 2.5% sucrose. As with the 2.5% sucrose all of the sucrose was bond to the active sites of sucrase and there were ...
Step 2: The absorbance (A) is defined via the incident intensity Io and transmitted intensity I
Investigating the Effect of Enzyme Concentration on the Hydrolysis of Starch with Amylase Aim: Investigate the effect of enzyme concentration on the rate of an enzyme-controlled reaction. Using amylase and starch as my example. Introduction: I am investigating the effect of the concentration of the enzyme, amylase on the time taken for the enzyme to fully breakdown the substrate, starch to a sugar solution. The varied variable will be the concentration and all other variables are going to be fixed. The different concentrations will be: 0.5% 0.75% 1.0% 1.5% 2% An enzyme is a class of protein, which acts as a biological catalyst to speed up the rate of reaction with its substrates.
By adding each solution to a spectrophotometer, we were able to determine the point at which the enzyme was the most absorbent, which in this case was 2mL, and this was carried though the whole
specific conditions of the. Such as: * pH * Temperature * Enzyme Concentration * Substrate Concentration My aim for this experiment is to investigate which percentage catalase should be used for the main investigation where I will investigate the rate of reaction when the percentage catalase I will use from doing. this experiment is added to various concentrations of hydrogen. peroxide....
From looking at the results I can conclude that when the pH was 3 and 5. No oxygen was produced, therefore no reactions were taking place. This was because the pH had a high hydrogen ion content, which caused the breaking of the ionic bonds that hold the tertiary structure of the enzyme in place of the syringe. The enzyme lost its functional shape.
Therefore we can conclude that the enzyme catalase works best in a neutral pH and least effectively in an acidic and alkaline
After that, from pH 9 to pH 10.2 we can see that the m.r.r. drastically decreases but still remains higher than all the rest m.r.r before pH 9. Discussion: The results of this experiment prove my hypothesis that the pH of the catalase will alter the function of the enzyme, thus the rate of reaction will change. They also prove my other hypothesis that there is a specific pH level in which the catalase works best. However, after looking at Figure 4 we can see that that optimum pH is 9 which, as mentioned in the background knowledge section, is not what would usually be the optimum pH for catalase when conducting this experiment but would be around pH 7.