Discussion:
Enzymes (catalase) are found in every living organism, helping to speed up chemical reactions. Enzymes function is to break down molecules into smaller substances. In our experiment we are seeing if the enzyme is able to break down the molecules. We are using hydrogen peroxide as the substrate, this is a substrate of hydrogen and oxygen atoms. as the hydrogen comes into contact with the enzyme (potato disks) the enzyme then breaks down the hydrogen peroxide substance into 2 smaller molecules. The enzymes are affected differently by various temperatures. When the temperature of the enzyme increases this starts to decreases the rate of reaction. This is aa result of the kinetic energy increasing. The heat of the enzyme at high temperatures causes the enzyme to denature, changing its shape, so the substrate is no longer able to fit correctly into the active site, breaking the bond between the two of them, therefore rapidly decreasing the rate of reaction. In my results it shows accurate results for my high temperatures take. (65 and 95 degrees). When test 65 degrees, 0 degrees and 95 degrees in the experiment we used a different potato which may have slightly changed the results. We used
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For a faster reaction rate (more oxygen bubbles in the experiment) and faster collisions between the substrate and active site the kinetic energy needs to increase. Like higher temperatures denaturing the enzyme and decreasing the reaction rate, low temperatures have this affect of the potato enzyme. only 2 out of 3 of the low temperature (0 degrees) were accurate, this is because we didn't leave our potatoes in the ice for long enough in our first experiment which affected our results, so the results of that round had a higher reaction rate because the enzymes were warming up to an optimal temperature as the experiment went
The results of this experiment showed a specific pattern. As the temperature increased, the absorbance recorded by the spectrophotometer increased indicating that the activity of peroxidase enzyme has increased.At 4C the absorbance was low indicating a low peroxidase activity or reaction rate. At 23C the absorbance increased indicating an increase in peroxidase activity. At 32C the absorbance reached its maximum indicating that peroxidase activity reached its highest value and so 32 C could be considered as the optimum temperature of peroxidase enzyme. Yet as the temperature increased up to 60C, the absorbance decreased greatly indicating that peroxidase activity has decreased. This happened because at low temperature such as 4 C the kinetic energy of both enzyme and substrate molecules was low so they moved very slowly, collided less frequently and formed less enzyme-substrate complexes and so little or no products. Yet, at 23 C, as the temperature increased, enzyme and substrate molecules
The purpose of this study is to analyze the activity of the enzyme, catalase, through our understanding
Catalase is a common enzyme that is produced in all living organisms. All living organisms are made up of cells and within the cells, enzymes function to increase the rate of chemical reactions. Enzymes function to create the same reactions using a lower amount of energy. The reactions of catalase play an important role to life, for example, it breaks down hydrogen peroxide into oxygen and water. Our group developed an experiment to test the rate of reaction of catalase in whole carrots and pinto beans with various concentrations of hydrogen peroxide. Almost all enzymes are proteins and proteins are made up of amino acids. The areas within an enzyme speed up the chemical reactions which are known as the active sites, and are also where the
This happens when the temperature is too high; the process is called “denaturing”. When an enzyme reaches a certain temperature, it will have so much energy that it is de-shaped; it is “denatured”. This diagram shows how a denatured enzyme will not work: [IMAGE] The enzymes will hardly work at very low temperatures (they wont be
The Effect of pH on the Activity of Catalase Planning Experimental Work Secondary Resources Catalase is a type of enzyme found in different types of foods such as potatoes, apples and livers. It speeds up the disintegration of hydrogen peroxide into water because of the molecule of hydrogen peroxide (H2O2) but it remains unchanged at the end of the reaction.
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
However, the decrease varied depending on the temperature. The lowest temperature, 4 degrees Celsius, experienced a very low decrease of amylose percentage. Temperature at 22 degrees Celsius and 37 degrees Celsius, both had a drastic decrease in amylose percentage. While the highest temperature, 70 degrees Celsius, experienced an increase of amylose percentage. In conclusion, as the temperature increases the percentage of amylose decreases; however, if the temperature gets too high the percentage of amylose will begin to increase. The percentage of amylose increases at high temperatures because there is less enzyme activity at high temperatures. However, when the temperature is lower, more enzyme activity will be present, which results in the decrease of amylose percentage. This is why there is a decrease of amylose percentage in 4, 22, and 37 degrees Celsius. In this experiment the optimal temperature is 37 degrees Celsius, this is because this is the average human body temperature. Therefore, amylase works better at temperatures it is familiar
Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.
This enzyme speeds up the break down of hydrogen peroxide into water and oxygen, as enzymes are biological catalysts. [IMAGE]The reaction: Hydrogen peroxide Water + Oxygen Catalase -------- [IMAGE] 2H2O2 2H2O + O2 Apparatus: Hydrogen Peroxide, Several sticks of celery, Stand, boss and clamp, 100ml conical flask, 25cm3 burette, 1800cm3 beaker, Rubber bung with delivery tube, Distilled water, Large container filled with water, 10cm3 measuring cylinder, 10cm3 syringe, 20cm3 syringe, Blender, Knife, Ceramic tile, Electronic balance (correct to 2 decimal places), Sieve, Stopwatch/timer. The variables: There are many possible variables in this investigation, such as pH, temperature, the concentration of substrate and the concentration of the enzyme.
* Amount of sugar solution in each test tube. * The potatoes have to have the same mass.
How the Concentration of the Substrate Affects the Reaction in the Catalase Inside Potato Cells Introduction Enzymes are made of proteins and they speed up reactions, this means that they act as catalysts. Hydrogen peroxide is a byproduct of our cell's activities and is very toxic. The enzymes in our bodies break down the hydrogen peroxide at certain temperatures they work best at body temperature, which is approximately 37 degrees. At high temperatures, the cells begin to denature. This means that the hydrogen peroxide is prevented from being broken down because they will not 'fit' into the enzyme.[IMAGE] Objective I am going to find out how the concentration of the substrate, hydrogen peroxide affects the reaction in the catalase inside the potato cells.
Introduction / Background Information. This is an experiment to examine how the concentration of the substrate Hydrogen Peroxide (H2O2) affects the rate of reaction of the enzyme Catalase. In this experiment I will be using yeast as a source of catalase. Enzymes are catalysts which speed up specific reactions. Enzymes such as catalase are protein molecules, which speed up a specific reaction within the cell.
enzymes work best at certain temperatures. Concentration of Catalase (enzyme) – the more concentrated the quicker. the reaction to the.. Concentration of Hydrogen Peroxide – the more concentrated the quicker. the reaction to the.. FAIR TEST --------- I will make my investigation a fair test by controlling variables.
Results The results were put into a table showing how much distilled water each test tube contained, the weight of the uncooked potato slices before and after being added to the test tubes and the percentage that was worked out by X 100. Potato Dilution Weight Before Weight After % of Change 1 0% 4.76 4.89 +2% 2 20% 5.32 5.22 -2% 3 40% 3.72 3.55 -5% 4 60% 3.05 2.88 -6% 5 80% 4.37 3.99 -9% 6 100% 3.14 3.23
The amount of water which was absorbed and released from the potato tubers was the amount required to maintain the absorbed solute (sucrose) at an isotonic concentration (Curran and Solomon, 1957). A 0% change shows that no water was gained or lost indicating that the point at which the system has reached dynamic equilibrium. The young potato tubers show equilibrium between 0.25M and 0.30M. The old potato tubers show equilibrium at just above 0.30M. The freeze-damaged potato tubers show equilibrium at just below 0.35M. This shows that young potatoes are less negative in water potential than old and freeze-damaged potatoes and old potatoes are less negative in water potential than freeze-damaged potatoes. The above is possible due to young potatoes holding a higher amount of starch than old potatoes and because freeze-damaged potatoes generally have damaged cell