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To investigate the effects of temperatures on the enzyme activity
To investigate the effects of temperatures on the enzyme activity
To investigate the effects of temperatures on the enzyme activity
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The hypothesis was supported, as mushrooms that typically experience higher sun exposure in their environments have an increase in enzymatic activity as temperature was increased. While the enzyme cellobiase that catalyzes the breakdown of cellulose in mushrooms couldn’t be measured, one of its products, p nitrophenol, could be. Portabella mushrooms had an increase in p nitrophenol output as temperature was increased, and they typically live in open fields that have more sunlight. They are likely to encounter higher temperatures due to direct sunlight, which made them a strong candidate to test for the experiment. However, an unexpected result was that the Shiitake mushrooms decreased in p nitrophenol output as temperature increased. The enzyme
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
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 experiment was conducted to determine the effects of pH and temperature on peroxidase from a potato. The optimum temperature for peroxidase was determined to be 23°C, because it had a rate of absorbance of 0.3493, higher than the other temperatures evaluated. A temperature of 48°C is inefficient of speeding up peroxidase activity because its rate of absorbance was 0.001.
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.
A. M. El-Sayed, V. J. Heppelthwaite, L. M. Manning, A. R. Gibb, D. M. Suckling, J. Agric. Food Chem. 2005, 53, 953.
In some aspects, plants and people are not much different from one another. Although plants make sugar out of energy from the sun, when plants need energy they have to metabolize their stored goods (sugar) through a process called Cellular Respiration. Cellular respiration is a “metabolic reaction and process that takes place in the cells of organisms to convert biochemical energy. Cells respond to changing metabolic needs by controlling reaction rates” (Biology Corner, n.d. p.1). The reactions involved in cellular respiration are catabolic pathways, their job is to break-down larger molecules into smaller ones, in return releasing energy. Respiration is one key way for a cell to gain and use useful energy for cellular activity. There were two parts to this experiment. The ...
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.
By using spectrophotometer, the effect of enzyme and substrate concentrations were predicted. The experimental design was to observe the effect of particular substrate concentrations on tyrosinase enzyme activity. Any changes in amount of product formed over a time, depended upon the level of enzyme present. Likewise, an enzyme is very specific meaning that, it can recognize its substrate from even closely related isomers. The specificity of tyrosinase for the substrate tyrosine is not high. In fact, it reacts with a variety of ring structures and one of them is Catechol. Sucrose is not affected by the tyrosinase enzyme. So it was hypothesized that there will be no brown color as production when sucrose will be involved. On the other hand,
Very few view fungi as essential to human life. If asked to consider this diverse kingdom, most would only answer with whether they enjoy mushrooms on their pizzanotwithstanding the fact that there are at the very least 1 million species of fungi thought to outnumber vascular plants by a ratio somewhere between six to one and thirty-three to one. Even so, only 100,000 species of fungi are known to exist while mycologists continue to discover 1000 new species every year. Most notable was the recent discovery of a single honey mushroom congregation thought to weigh 605 tons and cover 2200 acres of Oregon’s Strawberry Mountains. If considered a single organism, this 2000-year-old fungus would have the largest surface area in the world (Stephenson 2010). As a result of this diversity, fungi form a complex and captivating clade that supports a large portion of Earth’s life.
J. DeMeo, one of the most well-known researchers of Orgone energy after Reich, observed obvious results of the Orgone energy effects on mung beans sprouting. It is necessary to point out that the importance of water fractions – free and structured – for the functioning of living systems has being seriously discussed for a long time. Its effect is most fully investigated on plant bodies. The researchers found that the structured water optimally corresponds to the greatest enzyme activity. Upward or downward deviation from this optimum leads to enzymes activity reduction. Changes in the structure of the substrate groups, which do not directly interact with the protein surfaces, can change the
Mushrooms are rich in copper, a mineral that has cardio-protective properties. A single serving of mushrooms is said to provide about 20 to 40 percent of the daily needs of copper.
Background Information: Over time the study of plants has revolutionized technology, allowing scientists to engineer solar panels, create cures and medicines, and even bring high definition television to the homes of millions. The examination of plants is interesting and useful, indeed, and this usefulness is definitely a factor in why the Photosynthesis Lab experiment was preformed.
The first steps in mushroom cultivation are preparation of culture media. Mushroom mycelium needs nutrition to grow. Agar (seaweed) contains almost no nutrition, but acts as a gelling agent when mixed with water, so that the mycelium has a flat, solid surface to grow. A combination of agar, water, and nutritional substance gives a satisfactory method for growing out healthy mycelium (Ogden & Prowse, 2004). The mycelium grows on the surface of the medium will later be used to inoculate larger amounts of substrates like grain. Test tubes or Petri dishes used as culture containers. Young and vigorous mycelium obtained from a young fruiting body of a mushroom. The mycelium should be white and grow out from the tissue. If yellow, blue, green, or grey mycelia form on other places on the surface, then these are fungal contaminants. A cre...
The cultivation of edible mushrooms is a world wide important commercial activity (Chang, 2000). Several aspects have con-tributed to the development of this activity: (1) the raw materials used are waste from agribusiness that have little commercial value and are easy to acquire (Rajarathnam and Bano, 1991), (2) the product obtained has a visually attractive appearance, pleasant taste and a high quality protein which provides much of the essential aminoacids to the diet (Chang, 1991), (3) some species can be grown with relatively simple technology and low investment. Mushrooms can play an important role contributing to the livelihoods of rural and peri-urban dwellers, through food security and income generation. Mushrooms can make a valuable dietary addition through protein and various micronutrients and, coupled with their medicinal properties, mushroom cultivation can represent a valuable small-scale enterprise option. There has been 1,200 species of fungi that
The fermentation rate is affected by factors like yeast strain, concentration and type of substrates, nitrogen sources, temperature and inoculums size (Kaur and Kocher, 2002).Nitrogenous compounds are essential for the growth and development of yeast( Saccharomycescerevisiae) in the fermentation process and they generally influence the percentage yield of alcohol (Nzelibe, 2001). Mechanism of ethanol fermentation by yeast follows EM Pathway, this scheme involves known steps and atleast15 enzymes and 4 co- enzymes and resulted in the formation of pyruvic acid and by anaerobic fermentative pathway results in the production of ethanol (Dubby,