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Effect of ph on enzymes
A typical lab report on enzyme activity
Effectiveness of enzyme investigation
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How pH Affects the Break Down of Starch by the Enzyme Amylase Hypothesis: The optimum pH for the reaction of starch with amylase is pH 7. PH values lower or higher than this value will result in a slower rate of reaction. Amylase works in the range pH 3 to pH 11. Biological Knowledge ==================== PH changes affect the structure of an enzyme molecule and therefore affect its ability to bind with its substrate molecules. Changes in pH affect the ionic bonds and hydrogen bonds that hold the enzyme together, which naturally affects the rate of reaction of the enzyme with the substrate. On top if this, the hydrogen ions neutralise the negative charges of the R groups in the active site so that the substrate and the active site do not attract and therefore do not react. The optimum pH for most enzymes is pH7. In the body, amylase works mainly in the small intestines, where the acidity from the stomach has been neutralised by the hydrogencarbonate ions in the pancreatic juices secreted by the pancreas. Therefore, it follows that if amylase were adapted well to the surroundings which it is found most commonly at, it would work best in neutral conditions, which is pH 7. To allow for fluctuations in pH, amylase would need to work from around pH 3 to pH 11. Apparatus Apparatus Reason/Reference to pilot study Colorimeter Values can be obtained measuring the breakdown of starch, instead of just the colour when the iodine solution is added. If not much starch is broken down, iodine will colour it blue/black so a low % Transmission will be obtained. If a large volume of starch broken down, iodi... ... middle of paper ... ...ially used 3 cm³ of distilled water with 3 drops of iodine. It then occurred to me that this was inaccurate, as amylase solution is cloudy. Therefore, I blanked it with 2 cm³ water, 1 cm³ amylase and 3 drops of iodine. I decided to experiment with pHs within the range pH 2 to pH7, as I discovered that pH 4 is the optimum pH, instead of my predicted pH7. Risk Assessment · Wear goggles to protect eyes from iodine solution · If spilt on clothes or skin, wash with water to prevent harm to the body · Keep iodine bottle away from edge of table to prevent injury from broken glassware Ethical Implications The amylase solution is taken from an animal. The owner of the animal must permit this act. The animal's body must be paid respect when the enzymes are removed so must therefore be treated carefully.
Place a clean, dry 125 mL Erlenmeyer flask on balance, and slowly dispense liquid bleach until there is about .5 g. Record the mass of bleach, and add 25 mL of de-ionized water and about 2 g of KI. Swirl contents until the KI dissolves. Then add 3 drops of 1 M H2SO4, mix, and let stand for 1 or 2 minutes.
Switch to a solution of 1 part water to 1 part ammonia or 1 part water to 1 part hydrogen peroxide....
In the pH homeostasis lab, 6 experiments were conducted. The hypotheses were: If base is added to water then the pH will increase; If acid is added to water then the pH will decrease; If base is added to homogenate, then the pH will increase; If acid is added to homogenate, then the pH will decrease; If acid or base is added to buffer, then the pH will remain the same. After the experiments were conducted, the graphs were somewhat similar to the hypotheses.
How Amylase Concentration Affects the Rate of the Starch Concentration In this piece of coursework, I have to carry out an investigation to find out how amylase concentration affects the rate of starch. Enzymes are biological catalysts that speed up the chemical reaction that goes on inside living things. An enzyme acts on substrate and may do its job inside or outside the cells. However, the rate at which enzymes work are affected by the following factors/variables: Concentration:
Investigating the Rate of Reaction between Amylase and Starch. Plan Aim: To be able to The aim of this investigation is to find out whether the volume of amylase affects the rate of reaction between amylase and starch. Prediction: I predict that the greater the volume of amylase then the faster the rate of reaction between the starch and amylase. I predict this because of the lock and key hypothesis.
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.
one gram of water by 1ºC. I chose to use water because it is safe,
acids. I only tried the 1 molar acid, but if I were to repeat the
From looking at the results I can conclude that when the pH was 3 and
or it may be optimum it depends on what is the best pH that the enzyme
The effect of a change in PH on enzymes is the alteration in the ionic
If I was to do this experiment again I might use a Fungi amylase to
• Washing hands after touching blood, body fluids, or other contaminated items, even when gloves are worn.
and a fall in temperature will slow them down. In many cases a rise in