determine how the activity of an enzyme can change under certain conditions: temperature, pH, substrate concentration

Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
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Results and Observations

  • Tables, graphs and pictures are used to consolidate observations and findings 
  • Includes a summary statement of findings and trends

Obtain a sample of a hard fruit or vegetable, such as an apple, potato, or turnip. Cut it into small pieces and measure 10g of the sample using a digital scale.

Add 100mL of tap water to a 250mL beaker and heat it on a hot plate until it reaches 37°C.

Add the fruit or vegetable sample to the beaker of tap water and stir gently. Allow the mixture to sit for 5 minutes.

Use a kitchen thermometer to measure the temperature of the fruit or vegetable extract.

Place 3mL of 3% hydrogen peroxide into a small glass.

Add 0.5g of baking soda to the glass of hydrogen peroxide and stir until it dissolves.

Add 1mL of fruit or vegetable extract to the glass of hydrogen peroxide and start the stopwatch.

Record the time it takes for the reaction to occur, as well as the estimated rate of the reaction on a scale of 0-5.

Repeat steps 5-8 two more times for a total of 3 trials.

Repeat steps 5-9 for each of the following conditions:

High temperature: Heat the fruit or vegetable extract to 50°C and repeat steps 5-9.

Low temperature: Cool the fruit or vegetable extract to 10°C and repeat steps 5-9.

High pH: Add 0.5mL of vinegar to the fruit or vegetable extract and repeat steps 5-9.

Low pH: Add 0.5mL of baking soda to the fruit or vegetable extract and repeat steps 5-9.

Substrate concentration: Use 2mL and 4mL of fruit or vegetable extract instead of 1mL in steps 7 and 8.

Record all data in a table and create graphs or charts as necessary to summarize the results.

Note: For the control group, skip step 2 and instead use room temperature tap water in step 3. Use the control group data to compare and analyze the effects of the different conditions on the activity of catalase.

The purpose of this experiment is to determine how the activity of an enzyme can change under certain conditions: temperature, pH, substrate concentration 

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