1. Preparation Before the experiment;
1. Collect all materials listed in the apparatus section.
2. Prepare the frozen solution a day ahead of the experiment
1. Using a pipette, pour 12ml of lipase in the specimen jar.
2. Seal the specimen jar and place in the freezer until the enzyme solidifies completely.
3. Remove from freezer, set on a counter at RTP and leave to defrost.
3. Prepare the boiled solution either on the day or the day prior to the experiment.
1. Set up the Bunsen burner, place the gauze on top.
2. Strike a match and then turn on the gas (remember gas is last), essentially lighting a flame.
3. Using a pipette pour in 12ml of lipase solution into the 40 ml beaker.
4. Place beaker on the heating gauze (or the Bunsen burner) and let
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Switch of the gas and remove the beaker off the Bunsen burner using a tong.
7. Place the beaker on a counter at RTP and leave to cool.
2. Actual experiment (IDK WHAT TO CALL THIS PART)
1. Turn on a water bath to 40 degrees Celsius.
2. Using the marker, label; 6 test tubes with F (frozen) 1-6; 6 test tubes with B (boiled) 1-6; 2 with C (control) 1-2.
3. Then using the same marker, label the pipettes with, F, B, C and M (milk).
4. Using a pipette fill each test tube with 2ml of milk, the place in test tube rack.
5. Then drop 3 drops of universal indicator in each one.
6. Swirl the contents, until the two (milk and indicator) are thoroughly mixed.
7. Place the F 1,2,3 test tubes, the B 1,2,3 test tubes, C 1 test tube, the beaker with boiled lipase and the jar with frozen (now defrosted) lipase in the water bath.
8. Measure the temperature of the solutions using two thermometers (1 in one of the milk solutions and one in the lipase solutions) to know when they have reached 40 degress.
9. Using a pipette, measure 2 ml of RTP lipase (control).
10. Start the timer when you place the control lipase in the test tube (the one within the water bath).
11. Every 60 seconds, use a pH chart to measure the pH level of each
After conducting this experiment and collecting the data I would have to say that the optimal temperature for enzyme activity would have to be room temperature which in my experiment was thirty-four degrees Celsius. I came to this answer because the glucose test strip showed that at room temperature there was more glucose concentration that at either of the other temperatures. Due to temperature extremes in the boiling water the enzymes could no longer function because the breakdown of lactose stopped. The cold water also hindered the breakdown of the lactose but as the water warmed the enzymes were more active which can be seen in the results for the cold water at 20 minutes B. Describe the relationship between pH and the enzymatic activity of lactase.
We then took 1ml of the 0.1% solution from test tube 2 using the glucose pipette and added it to test tube 3, we then used the H2O pipette and added 9ml of H2O into test tube 3 creating 10ml of 0.01% solution.
The procedure of the lab on day one was to get a ring stand and clamp, then put the substance in the test tube. Then put the test tube in the clamp and then get a Bunsen burner. After that put the Bunsen burner underneath the test tube to heat it. The procedure of the lab for day two was almost exactly the same, except the substances that were used were different. The
Using a Bunsen burner, tripod and beaker of water 100 degrees could also be tested and 0 degrees was tested by using ice. (I didn’t investigate the 80 degrees temperature). Fair test: Below is a list of things that were kept the same throughout the investigation: Volumes of lipase and milk (by using syringes); volumes of phenolphthalein and sodium carbonate (using pipettes); (best volumes from the preliminary work were used). Each temperature was repeated three times to get a good average. The milk and lipase were equilibrated to the right temperatures before the lipase was added to the milk.
3. Fill up the 50 milliliter beakers all the way up with deionized water. After, use your scopula to scoop out a small portion of one substance and put in into your beaker. Then put your hot plate onto medium temperature and rest the mixture onto the plate.
Using your finger, gently tap the tubes to mix the Luria broth with the cell suspension. The test tubes will need to rest for approximately five to fifteen minutes in a room temperature environment.
The purpose of the experiment conducted is to understand the role of enzymes in maintaining life and to be able to identify and explain various factors that affect enzyme functions. Make sure to be wearing lab appropriate clothing, a lab coat, and safety goggles at all times since this experiment involves you handling dangerous chemicals like hydroxylamine. For this experiment one of the main materials needed is a spectrophotometer. The use of the spectrophotometer is very important in this experiment. You will test three concentrations of enzyme (0.5 ml, 1.0 ml, and 2.0 ml of turnip extract) and three concentrations of substrate (0.1 ml, 0.2 ml, and 0.4 ml hydrogen peroxide). You always need to make sure you have a control, the control in this experiment is the turnip extract and the color reagent guaiacol. Increasing the temperature increases the rate of an enzyme reaction, decreasing the temperature decreases the rate of an enzyme reaction. Denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure and secondary structure. Hydroxylamine is a colorless inorganic compound and an odorless white crystalline solid.
I used Cheerios, distilled water, and a pestle and mortar. I ground the Cheerios until they had a fine, sand-like texture and consistency. I then added distilled water and mixed until I was left with a thin, runny solution, that was beige in color. Once I had the stock solution made, I was able to perform my first experiment, beginning with Benedict’s reagent. For this experiment I used a hot plate, beaker, and three test tubes, one labeled + (positive control), - (negative control), and Cheerios. Two milliliters of each solution was then added to the tubes they were labeled to go into. In this experiment, the positive control was a glucose solution. I then added two milliliters of Benedict’s reagent to each tube. Once a boiling bath had been made using water, the beaker, and the hot plate, each of the three test tubes were places, sitting upwards, into the boiling bath. A timer was set for three minutes, and I recorded the color
After that they add 5 drops of pectinase into the cup. Proceeding that the students take the stirring rod and stir until the enzymes are mixed evenly into the apple sauce then they wait for 10 minutes. The students put the mixture aside. Then the students put the funnel into the graduated cylinder and put the filter paper in a the in the funnel. The students take the mixture and carefully put it in the filter paper and the students gently squeeze the juice out of the mixture. After that the students record the amount of juice in ml. The students repeat steps 1-7 twice for 2 trials of data. The students repeat steps 1-8 but make the mixture with cellulase. After that the students make another mixture with both enzymes they put 3 drops of each enzymes in the mixture. After repeating steps 1-9 the students make another mixture without enzymes and repeat steps 1-8 as the
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
In this experiment, the question “What is the effect of the viscosity of honey in a honey tube (85%-100%) on the final
== § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =
3. Why are the crucible and lid heated at the beginning of the experiment before being weighed?
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
4. Put each group of potato discs in one of the 6 test tubes and watch