Investigating the Effect of Sucrose Concentration on the Conversion into Glucose and Fructose by Invertase Prediction ========== I would expect to find that an increase of sucrose concentration would lower the time taken for the clinistix to turn blue from red, or said in other words, the rate of reaction would increase with an increase of substrate concentration until a certain point where maximum rate of reaction will be reached. Higher concentration of sucrose has more molecules inside it therefore it is more likely that a collision will take place, molecules must collide in order to react. This means that a reaction is more likely to take place in a shorter time, making the rate of reaction quicker until it reaches the maximum rate of reaction, where increase in substrate concentration would not increase the reaction rate because at this point all the active sites are full. (1) Analysing Evidence By looking at my graph showing the Average Time Taken (s) for the clinistix to turn blue against Sucrose concentration (%), I can say that the general trend seems to be that as the sucrose concentration increases, the average time taken for the clinistix to turn blue, decreases. This is shown on my graph by a linear relationship that goes down (negative correlation). But for more detailed interpretation I will concentrate on my second graph, which shows the Rate of Reaction against Sucrose Concentration: Between 0.5% and 1%, there is a big increase in the reaction rate, as concentration is doubled. There are more substrate molecules and therefore there is higher probability of substrate molecules to bump into t... ... middle of paper ... ...eason for my uncertainty might have been because I’ve used different clinistix from the ones I used before. The result at 4 % I don’t consider as a big anomaly, as it did not affect the average results. References: 1) Www.Worthington-biochem.com/introBiochem/substrateConc.html 2) Www.ntri.tamuk.eduk/cells/enzyme2.html 3) Janet L. Hopson and Norman K. Wessells (1990) Essentials of Biology- International Edition 4) Ann Fullick (1994), Biology (Heinemann Advanced Science). Heinemann Educational Publishers (Oxford) Ltd. 5) Www.midtermpapers.com/views/Science/.shtml 6) N.P.O Green et al, (1990) Biological Science-Organisms, Energy and Environment, Second edition. Published by the Press Syndicate of the University of Cambridge. 7) Www.enzymes.co.uk/answer 45_invertase.htm
However sucrose is a complex sugar it contains large molecules making it a disaccharide. Due to the large molecules being saturated and the small molecules being unsaturated this will allow the glucose to mix easily with the yeast therefore making it respire more frequently. The sucrose sugar however having larger molecules will find it harder to mix in with the yeast; this will make the rate of respiration in the sucrose much slower as it is not as efficient as the glucose. Yeast requires enzymes to digest the food on which the yeast is living. The enzymes digest the food the yeast is living on (normally sugars such as Glucose and Sucrose) breaking down the large molecules into smaller ones.
· First of all I peeled the skin of the potato and made five sticks
Then add 3-4 drops of rennet to the milk in the beaker and stir it to
The metabolism of fructose in the liver is complex, but there are two important results. Fructose is more readily turned into fat. Fructose metabolism signals the liver to increase fat storage. A calorie is not a calorie. Table sugar (sucrose) is a two unit sugar, one glucose and one fructose melded together. Therefore a high level of added sugar in the diet is also a high level of fructose.
An Investigation into the Effect of Lipase Concentration on the Hydrolysis Of Fats Using the data loggers a recording of the pH was taken every 5 seconds and for each experiment the data loggers produced graphs of the change in pH. From each of these graphs a gradient was calculated which showed the rate of pH change per second. Firstly I calculated the gradients by choosing the steepest section of the graph and dividing the change in pH of this section by the time. However this method proved to be quite inaccurate giving very varied results, for example in these results the average rate of reaction for the 4% lipase solution (-0.457 pH/min) was lower than the 3% lipase solution (-0.471 pH/min). Also the rates in the 2% lipase solution ranged from -0.01 pH/min to -0.95 pH/min showing little reliability in the results. This was partly as I was only guessing which the steepest part of the graph was.
Investigating the Effect of Substrate Concentration on Catalase Reaction. Planning -Aim : The aim of the experiment is to examine how the concentration of the substrate (Hydrogen Peroxide, H2O2) affects the rate of reaction. the enzyme (catalase).
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
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.
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
Both graphs and data tables show that no anomalous results were present. This is evident within the data as no one point cause a major shift in the trend of the results.
The purpose of the experiment was to find the osmolarity of sucrose in the potato tuber. Based on the result above the osmolarity of sucrose in the potato is around 0.2M to 0.3M. This mean the potato is in it isotonic stage around 0.3M, and hypotonic from 0.0M to 0.2M, hypertonic from 0.4M to 0.5M. Therefore, the hypothesis was wrong, the osmolarity of sucrose within the potato tuber tissue is between 0.2M to 0.3M.
...r 15minutes. I would keep the method the same as I did doing this investigation but try a salt solution instead of sucrose as it would be easier to make different concentrations by having a certain amount of salt per 100cm³ of distilled water.