HW Lab 5

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Apr 3, 2024

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Wagner-Morella 1 Devyn Wagner-Morella Mr. Gomez BIO 1500 - E02 Mar. 7, 2024 Lab 5: Properties of Enzymes Table 1: Class Enzyme Activity on Varying pH Balances Enzyme Activity (A/s) pH Average SD Acidic 4.92E-05 1.66E-04 Neutral 7.39E-04 2.05E-04 Basic 1.87E-04 9.41E-04
Wagner-Morella 2 Fig. 1 is a line graph that displays the average enzyme activity in regards to each pH category including: acidic, neutral, and basic. Table 2: Class Enzyme Activity on Varying Enzyme Concentration Enzyme Activity (A/s) Enzyme Concentration Average SD Low 3.81E-04 9.38E-05 Medium 1.66E-03 7.27E-04 Medium-High 3.62E-03 1.24E-03 High 3.89E-03 0.002243718
Wagner-Morella 3 Fig. 2 illustrates the average enzyme activity in relation to the specific concentration of the enzyme in the form of a line graph.
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Wagner-Morella 4 Table 3: Class Enzyme Activity on Varying Temperature Conditions Enzyme Activity (A/s) Temperature Average SD 4°C 1.89E-04 2.29E-04 20°C 4.96E-04 1.20E-03 32°C 9.15E-04 9.77E-04 60°C 4.57E-04 0.000326201
Wagner-Morella 5 Fig. 3 is a line graph that represents the relationship between average enzyme activity and varying temperature conditions in degrees Celsius. Lab Notebook Questions: 1. The enzyme that was used was ALP. This enzyme was used because it catalyzes pNPP to pNP. 2. The color changed to yellow. The color changed this way because of the process of hydrolysis, which caused pNPP to lose a phosphate. 3. The alkaline buffer was used for parts 2 and 3 but not part 1 because we didn’t want the PH to change. 4. It was essential to wait to add the enzyme because the absorbance rate was constantly changing and since the process was repeated, it was crucial that you were exact in your timing. It was essential to incubate the enzyme in lab 3 because when the cuvettes' temperature changes, so does the enzyme’s activity. We did so so the enzyme’s activity would change in a controlled setting. 5. CITATIONS: Mateo, C., Palomo, J. M., Fernandez-Lorente, G., Guisan, J. M., & Fernandez-Lafuente, R. (2007). Improvement of enzyme activity, stability and selectivity via immobilization techniques. Enzyme and Microbial Technology , 40 (6), 1451–1463. https://doi.org/10.1016/j.enzmictec.2007.01.018
Wagner-Morella 6 Zhang, Z., Zhang, R., Chen, L., & David Julian McClements. (2016). Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity. Food Chemistry , 200 , 69–75. https://doi.org/10.1016/j.foodchem.2016.01.014 Sasaki, S. (2016). Properties of Alkaline Phosphatase of the Human Dental Pulp - M. Goseki, S. Oida, A. Nifuji, S. Sasaki, 1990 . Journal of Dental Research. https://journals.sagepub.com/doi/abs/10.1177/00220345900690031601 Gomez, E. J., Delgado, J. A., & Gonzalez, J. M. (2020). Environmental factors affect the response of microbial extracellular enzyme activity in soils when determined as a function of water availability and temperature. Ecology and Evolution , 10 (18), 10105–10115. https://doi.org/10.1002/ece3.6672
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