Enzymes Temperature Coursework

The following has been excerpted from a very popular Worthington publication which was originally published in 1972 as the Manual of Clinical Enzyme Measurements.

While some of the presentation may seem somewhat dated, the basic concepts are still helpful for researchers who must use enzymes but who have little background in enzymology.

Table 1: Enzyme concentration & compositions Distance (cm) Time (s) Rate of Change (cm/s) Other observations 100 % concentration (10 m L potato juice) 8 cm 3.02 s 2.65 cm/s – bubbles appeared 80 % concentration (8 m L potato juice, 2 m L distilled water) 8 cm 5.06 s 1.58 cm/s – fewer bubbles than previous composition 60 % concentration (6 m L potato juice, 4 m L distilled water) 8 cm 6.28 s 1.27 cm/s – fewer bubbles than previous composition 40% concentration (4 m L potato juice, 6 m L distilled water) 8 cm 7.5 s 1.07 cm/s – fewer bubbles than previous composition 20% concentration (2 m L potato juice, 8 m L distilled water) 8 cm 19.65 s 0.41 cm/s – no bubbles appeared Graph 1: Analysis 1: According to the observation graph 1, the major trend shows that as the concentration of the catalase, which is in the potato juice, increases there is also an increase in the rate of reaction.

As the concentration of the catalase decreased, the rate of reaction also decreased.

Hydrogen peroxide also forms when white blood cells break down and kill bacteria in the body.

Catalase is also helpful in prevent the formation of carbon dioxide bubbles in the blood.Table 3: Amount of H2O2 (m L) Amount of Distilled Water (m L) Amount of p H Buffer (m L) p H Level Vertical Distance Travelled by Filter Paper Towards Meniscus Time taken by filter paper disc to move to meniscus (s) Upward velocity of Filter Paper Disc (cm/s) 10 m L 5 m L 7 (Control) 8.15 6.6 1.23 10 m L 5 m L 2 7.98.15 16.65 0.47 10 m L 5 m L 4 8.15 7.05 1.16 10 m L 5 m L 9 8.1 10.4 0.78 10 m L 5 m L 12 7.85 8.14 0.96 Graph 3: Analysis 3: According to graph 3, the optimal value was the p H level of 7.At the p H level of 7, the rate of reaction was the fastest, any p H level higher or lower than that of 7 the enzyme’s rate of reaction would decrease.Factors include: concentration of the enzyme, temperature, p H level, concentration of the substrate, and inhibitors.This lab shows the affects these factors have on the rate of reaction between catalase, an enzyme found in potatoes, and hydrogen peroxide, the substrate.You can view samples of our professional work here.Any opinions, findings, conclusions or recommendations expressed in this material are those of the authors and do not necessarily reflect the views of UK Essays. Catalysts naturally, lower the activation energy required for reactions.Catalase breaks down hydrogen peroxide, a very harmful oxidizing agent for cells (Catalase).A single catalase molecule can break down millions of hydrogen peroxide molecules in a given moment. Make your own flashcards that can be shared with others.Learn with extra-efficient algorithm, developed by our team, to save your time.


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