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Biological importance of enzymes to living organisms
Functions of enzymes in medicine and industries
Functions of enzymes in medicine and industries
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The Effect of pH on the Digestion of Casein by Trypsin When planning the experiment, the equipment and method had to be well thought-out in order for the experiment to be accurate and efficient. Firstly, I have chose to use a 1% trypsin concentration then altered it to 0.8%, because a higher concentration means more trypsin molecules in the solution and therefore more enzyme substrate complexes are likely to occur with the casein in the milk, causing digestion of the casein to be faster. However, I don’t wantowever digestion to occur too quickly as I will not be able to analyse the effect of PH. Therefore, I chose a lower concentration which would allow me to test the percentage transmission at different PH. Enzymes are proteins that act as catalysts to speed up reactions without being used up. However, I will use a higher amount of enzyme than substrate as although it is reusable, the reaction will proceed at its maximum rate and the enzyme will not be the limiting factor. The use of digital scales would provide more accuracy as you can obtain measurements of to up several decimal places. Skim-milk will be used rather than whole milk because skim-milk provides more protein and therefore more casein in the experiment. The effect of a change in PH on enzymes is the alteration in the ionic charge of amino acids at the active site, so the active site changes and the enzyme can no longer form enzyme-substrate complexes. To test the effect of various PH on the digestion of casein I decided to use PH 4, PH7 and PH9.5 because I could then, compare the effect of acidic neutral and alkaline conditions on the digestion catalysed by tr... ... middle of paper ... ...ke-up experimental time and may take different times for each, therefore shaking all the test-tubes will ensure that the reagents are mixed initially. I intended to use immobilized enzymes as they would be easy to remove in order to stop the reaction i.e. Alginate beads which can be sieved. However we know that immobilization may lead to loss of enzymatic activity e.g. due to the immobilizing framework hindering the arrival of substrates into the active site. Therefore, when removing the test-tubes from the water bath and placing solutions in the colorimeter, I will have to work quickly as immobilized enzymes won’t be used and the reaction will not be stopped. Finally repeating the experiment thirty times would allow better evaluation of the experiment and provide sufficient data to carry out statistical tests.
More hydrogen ions in a solution is a result of lower pH, while fewer hydrogen ions in a solution is a result of increased pH. Meaning that a lower pH level results in a higher enzyme activity reaction and a higher pH level results in a lower enzyme activity reaction (Christianson, 2011 ).
The null hypothesis is that there is not an optimal pH that will alter the enzymatic activity of catecholase.
called an active site. This active site is made by a few of the amino
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.
Jim Clark. (2007). The effect of changing conditions in enzyme catalysis. Retrieved on March 6, 2001, from http://www.chemguide.co.uk/organicprops/aminoacids/enzymes2.html
I blanked it with 2 cm³ water, 1 cm³ amylase and 3 drops of iodine.
Provide muscle energy, fuel for the nerve system, the fat metabolism and protect the protein to been used as energy
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.
The reason for this is that the energy being supplied to the enzyme begins to effect its stability. The energy supplied begins to make the atoms which make up the enzyme move and vibrate rapidly, at a certain point the enzyme atoms are vibrating at such a rate that the bonds that hold the active site together, such as the disulphide and hydrogen bonds are broken and the shape of the active site changed. This is vital as the Hydrogen peroxide substrate can no longer bind with the catalase enzyme and react. The activity of the catalase is dependent on the balance of increasing
...on dioxide, within the body, affecting the pH balance of the blood. This will then affect proteins within the body, being known as enzymes, which can only function if their surrounding environment is in balance. Any alteration to this environment, will prevent the enzymes from functioning effectively.
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.
and a fall in temperature will slow them down. In many cases a rise in
Enzymes work by lowering the activation energy required by molecules to start the reaction off. Enzymes also react (reversibly) with substrates (The molecule(s) that the enzyme is catalysing) this is done by forming Enzyme-substrate complex, which is then broken down into products. As well as being affected by temperature and pH enzymes optimum rate of reaction is also changed by competitive and non competitive inhibitors. Competitive inhibitors inhibit the enzyme so that enzyme-substrate complex’s cant form until it’s unblocked or there is a change in concentration in substrate, this means it takes longer to reach the optimum rate of reaction.
The Effect of pH on Enzyme Activity. pH is a measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration, the lower the pH. Most enzymes function efficiently over a narrow pH range. A change in pH above or below this range reduces the rate of enzyme reaction. considerably.
The pH of the solution would alter the rate of the reaction if it was