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effect of substrate concentration on enzyme activity spectrophotometry
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The Effects of Enzyme Concentration on the Activity of Amylase To investigate the effect of Amylase concentration on its activity. the relative activity of Amylase is found by noting the time taken for the starch substrate to be broken down, that is, when it is no longer gives a blue-black colour when tested with iodine solution. This time is referred to as the achromatic point. Equipment: v Amylase solution 0.1% v Starch Solution 1.0% v Distilled water v Iodine in potassium iodine solution v White tile and polythene pipette v Graduate pipettes or syringes v Test tubes in rack v Beaker (used as water bath) v Stopwatch, Thermometer v Eye Protection Method: 1) Wear your eye protection 2) Prepare five different concentrations of the enzyme solution: undiluted,¾ diluted, ½ diluated, ¼ diluted, 1/10 diluted, and a control 3) Set up water bath 40°c. 4) Pipette 5cm³ of the undiluted enzyme solution into one test tube and 5cm³ of starch solution into another test tube. Stand both tubes in the water bath and leave for several minutes to reach the temperature of the water bath. 5) Mix the enzyme and starch solution together, replace the mixture in the water bath and immediately start stopwatch. 6) At intervals of 1 minute, remove drop of the mixture and test it with iodine solution on a white tile. 7) Continue the experiment until the mixture fails to give a blue-black colour with iodine solution. Record this as the achromatic point . 8) Repeat this procedure with the other concentrations of amylase. Use exactly 5cm³ of enzyme solution and 5... ... middle of paper ... ...ation the faster it takes for the enzymes which is the amylase concentration to break down the starch in the solution. Evaluation: If I was to do this experiment again I might use a Fungi amylase to see if its results is different. I also have no anomalous results, but if I did have any anomalous results I would try and find out how it came about the possibilities are that could have not measured the amylase concentration and the starch solution correctly, the temperature was not the same throughout the experiment. The higher the concentration of amylase the quicker the reaction between the amylase and starch occurs because it has a higher concentration on the same volume of starch therefore the more amylase concentration the different times it takes to breaking down the same amount of starch (achromatic point.
called an active site. This active site is made by a few of the amino
I will use these tests to see whether I need to change my amounts of
Investigation of How the Concentration of Catalase Enzyme Affects the Rate of Reaction Aim: To find out how the concentration of Catalase Enzyme will affect the enzyme activity and the rate of reaction towards Hydrogen Peroxide. (H O ) Prediction: I predict that with the higher concentration of enzyme, the likelihood of it breaking down molecules will be greater because there will be more enzymes to work at the substrate and the chances of it colliding will be higher making the activity time quicker. Equipment: · Syringe · Measuring Cylinder (×2) · Knife · Blender · Beakers (×2) · Balance · Hydrochloric Acid in a beaker · Stop clock · Potato · Water in a beaker Preliminary Experiment: In this experiment we will be using an enzyme called Catalase. By using different amounts of this enzyme we will be diluting it with water to test how the concentration of Catalase affects the rate of reaction with Hydrogen Peroxide.
Affect of the Rate of Reaction of Amylase on Starch and How Its Affected by the Concentration of the Substrate
Investigating the Effect of Substrate Concentration on Catalase Reaction. Planning -Aim : The aim of the experiment is to examine how the concentration of the substrate (Hydrogen Peroxide, H2O2) affects the rate of reaction. the enzyme (catalase).
I blanked it with 2 cm³ water, 1 cm³ amylase and 3 drops of iodine.
Investigating Amylase Aim: The aim of the experiment is to investigate how effectively the enzyme amylase breaks down starch at different temperatures, and therefore to find the optimum temperature that amylase digests starch. Introduction: Thousands of chemical reactions take place in our cells and those reactions need to happen quickly in order to keep us active. These chemicals are called ENZYMES. Enzymes make reactions happen at a much faster rate. Enzymes come in two main types, breakers and builders.
The hypothesis is supported by the experiment in that with increased starch concentration, the amylase activity increased each time and the salivary amylase functioned best at higher concentrations of starch. Also, for the most part, the reaction followed the general trend of how at lower concentrations, the increase in reaction rate is greater, while at higher concentrations, the increase in reaction rate is less. Despite some discrepancies in trend, specifically at the 40g/L concentration, figure 1 still displays how the amylase activity eventually reaches a plateau, as mentioned in the hypothesis. From the results it appears that the point of saturation for this reaction is at the concentration 50g/L as the amylase activity rates for 50g/L
The Effect of Temperature on the Activity of the Enzyme Catalase Introduction: The catalase is added to hydrogen peroxide (H²0²), a vigorous reaction occurs and oxygen gas is evolved. This experiment investigates the effect of temperature on the rate at which the enzyme works by measuring the amount of oxygen evolved over a period of time. The experiment was carried out varying the temperature and recording the results. It was then repeated but we removed the catalase (potato) and added Lead Nitrate in its place, we again tested this experiment at two different temperatures and recorded the results. Once all the experiments were calculated, comparisons against two other groups were recorded.
The Effects of Temperature on the Action of Enzymes Aim: To see how changing the temperature affects the action of the enzyme. ------------------------------------------------------------------ MY HYPOTHESIS: I think that as the temperature increase the quicker the reaction will become ------------------------------------------------------------------- Outline of method You add ice to 150cm³ of cold water in a beaker to bring its temperature down to 10cº. Then a fixed volume of hydrogen peroxide is added to a pre-weighed piece of liver contained in a test tube. Then the maximum height reached by the foam produce was tabulated.
At the time of conducting the experiment, the intention was to analyse the effect that an increase in catalase concentration had on the amount of oxygen (O2) produced if the hydrogen peroxide (H2O2) concentration was constant. It was proposed that when the catalase increases in concentration at the increments of 0.5%, 1%, 2%, and 4% and the hydrogen peroxide remained at a fixed concentration, the oxygen production would rise gradually. It was suggested that this would occur due to the collision theory ("BBC - GCSE Bitesize: Collision Theory") and the greater number of active sites thus an increase in accessibility allowing enzyme- substrate complex’s to be formed. According to the data gathered from the experiment, it can be implied that the hypothesis was supported as the data indicates an incline in oxygen
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.
Investigating a Factor that Affects Enzyme Activity Planning -------- Aim --- To investigate a factor which will affect the activity of catalase, whilst keeping all variables constant. Possible Independent Variables ------------------------------ Here are a number of possible independent variables that could be changed in the experiment: Independent variable Continuous/Discontinuous Easy to measure?
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.
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: