...Temperature: Effects on Growth Scientists have discovered that microorganisms grow on a broad temperature range from 0 degrees to more than 100 degrees. There are four groups that help classify their most favorable development. 1. Psychrophiles are when the most favorable development is between -5 degrees and 20 degrees. They are mostly found in artic areas. 2. Mesophiles are when the most favorable development is between 20 degrees and 50 degrees. This class is where most of the bacteria development occurs. 3. Thermophiles are when the most favorable development is between 50 degrees and 80 degrees. It is here that you ill find growth in compost piles where fermentation can occur. 4. Hyperthermophiles are when the most favorable development is when the temperature exceeds 80 degrees. They are mostly found in volcanic areas and hot springs. (Brown, 2007, p 181) The microorganisms will grow in one of the four groups; they will not continue to develop into the other groups (Brown, 2007, p 181). Brown states that during this experiment we will attempt to measure the effects of various temperatures on pigment production and growth rate 2007, p 181). With this test there are three cellular components that are involved in metabolism that are influenced by temperature, they are cell membrane, ribosomes, and DNA. Those three cellular components are going to play a key role in the experiment. I believe that the Escherichia coli will have the greatest...
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...The temperture of a system is to some extent a measure of the kinetic energy of the molecules in the system. Thus the lower the kinetic energy, the lower the temperature of the system and , likewise, the higher the kinetic energy, the greater the temperature of the system. Increases in the temperature of a system results from increases in the kinetic energy of the system. This has several effects on the rates of reactions. 1) More energetic collisions When molecules collide, the kinetic energy of the molecules can be converted into chemical potential energy of the molecules. If the chemical potential energy of the molecules become great enough, the activation energy of a exergonic reaction can be achieved and a change in chemical state will result. Thus the greater the kinetic energy of the molecules in a system, the greater is the resulting chemical potential energy when two molecules collide. As the temperature of a system is increased it is possible that more molecules per unit time will reach the activation energy. Thus the rate of the reaction may increase. 2) The number of collisions per unit time will increase. In order to convert substrate into product, enzymes must collide with and bind to the substrate at the active site. Increasing the temperature of a system will increase the number of collisions of enzyne and substrate per unit time. Thus, within limits, the rate of the reaction will increse. 3) The heat of the molecules in the system will increase...
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...The Effect of Time and Temperature on Storage of Fresh Pechay I.Introduction A. Objectives The study is performed to discuss the effect of time and temperature on the storage of fresh pechay. It is also done to explain the difference of low and high temperature on the storage fresh pechay. Lastly, to explain other factors related to time and temperature that may affect the storage. Through conducting this study, the proper storage conditions of food items will be determined. B. Significance of the Study The study aims to show the effect of time and temperature in the storage of fresh pechay. This will determine whether the fresh pechay will react positively or negatively towards the conditions of its storage. This study will be using two set-ups which will be observed three times. One of the set-ups will be placed in a place with room temperature only, around 30º C. The other set-up will be placed inside the refrigerator, about 48º F. The effectivity of the two different set-ups will be indicated by the resulting qualities of the pechay bunches. This will be helpful in determining the proper storage techniques that will maintain the physical and nutritional qualities of food items. This experiment is done in the Bio-assay Laboratory, Institute of Human Nutrition and Food, College of Human Ecology, UPLB. II.Review of Literature Pechay, scientifically known as Brassica rapa chinensis, is considered as one of the popular vegetables here in the Philippines...
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...Timothy Pratt Wednesday, 12:20 PBIO 1210L Scientific Paper: Effect of Water Temperature on Amylase Using Colorimetric Starch Assay Introduction For plants to function properly, chemical reactions must take place within the cells of each individual plant. Energy is necessary for each reaction to occur. The amount of energy that is necessary for a reaction is called the activation energy. Enzymes are used to reach the correct activation energy in plants. They lower the activation energy to the correct amount for the reaction to take place. Certain enzymes catalyze certain reactions, which means that many enzymes to operate the cell. On each cell, there is a spot where the substrate will attach to the enzyme (active site). When the substrate and the enzyme come in contact with each other, it creates an enzyme-substrate complex. The enzyme and substrate then connect. This connection causes the pace of the reaction to speed up, causing a chemical reaction. Once the reaction has taken place, the enzyme is released out so it can perform more reactions with more substrates. Without enzymes, a cells metabolism would not be fast enough for the organism to function in the correct manner. This is evident when pertaining to the enzyme, amylase, which is found in corn. Amylase is in a group of enzymes that catalyze the hydrolysis of starch into smaller carbohydrate molecules, such as maltose. It is the also the digestive enzyme needed to digest carbohydrates. Corn is an important...
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...macromolecules with unique polypeptide chains that make up their structure (Reece, 2011). The functions of proteins are dependent on their structure, and since enzymes are almost always proteins, the structure of the enzyme is very important for the enzyme to function. However, there are factors that can disrupt the structures of enzymes. These can be environmental factors such as temperature and pH, or they can be concentration changes, such as an increase or decrease in enzyme or substrate concentration (Eed, 2013). Temperature is an environmental factor that can alter enzyme activity (Reece, 2011). An increase in the kinetic energy of a solution results in an increase in temperature (Reece, 2011). As the temperature increases, the molecules in the solution move faster, resulting in an increased number of collisions between enzymes and substrates. This will speed up the rate of reaction because enzymes and substrates bind together. But if the temperature is too high, this can denature, or disrupt the structure, of the enzyme (Eed, 2013). pH is another environmental factor that can effect enzyme activity (Reece, 2011). A pH too high or...
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...Effects of processing temperature, screw speed, and heating conditions on the mechanical properties of pure PVC (Polyvinyl chloride) Harsh Bhalani | 2012ABPS552P Pankhuri Priya | 2012ABPS655 Radhika Gupta | 2012ABPS668P Sanjana Teje | 2012ABPS498P TABLE OF CONTENTS Title Page Table of Contents…………………………………………………………………………………………………1 Abstract……………………………………………………………………………………………………………….2 Introduction…………………………………………………………………………………………………………2 Literature Review………………………………………………………………………………………………..6 Materials & Equipment Required………………………………………………………………………..18 Design of Experiment…………………………………………………………………………………………..19 Methodology……………………………………………………………………………………………………….21 Lab Work……………………………………………………………………………………………………………..22 Analysis……………………………………………………………………………………………………………….29 Sources of Error…………………………………………………………………………………………………...32 Conclusions………………………………………………………………………………………………………….32 Verification of Hypothesis……………………………………………………………………………………33 References…………………………………………………………………………………………………………..33 1| Abstract The effects of the temperature of heating zones and the screw speed of the extruder on the tensile strength of the PVC sheets produced has been analysed in our report. In order to get a brief idea of the possible results, a literature review of some of the previous papers on similar topics was done. We designed our experiment based on CCRD, but due to time constraints and the shortage of raw material we had to use the full factorial method to vary parameters...
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...IMPACT OF GREEN ROOF IN REDUCING SURFACE TEMPERATURE IN CLIMATIC CONDITIONS OF LAHORE Abstract In Pakistan currently 1/3rd of the population is living in urban areas, it is estimated that by year 2025 almost 50% population would be urbanized [1]. The urbanization results in densely populated areas as well as expansion of cities [2]. The reduction in green spaces and increase in paved surfaces have given rise to urban heat island effect. As component of the research work carried out to investigate the effect of green roofs on indoor temperature in climatic conditions of Lahore, influence of green roofs on surface temperatures has also been monitored. Half hourly temperature variations above green roof surface and conventional built up roof...
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...Using the household microwave oven, we studied the effects that microwave has on the conductivity of NaCl solution. We compared the currents of NaCl solution under the microwave irradiation with the one under non-microwave irradiation under the same temperature. To our surprise, the values are different. We consider this is one of the non-thermal effects of microwave on the electrolyte solution. Further experiments indicate that the current change caused by this non-thermal effect is closely related to the concentration and temperature of the solution. Through real-time observations on the current change, we eliminated that the non-thermal effect is caused by the redistribution of the positive and negative ions. Thus the experiment results suggest that the non-thermal effect of microwave is caused by the change of the surrounding environment of the ions. K eywords : Microwave, non-thermal effect of microwave, electrolyte solution The affects the microwave has on substances or organisms which cannot be explained by thermal effect is called non-thermal effect of microwave [1][2]. In chemical reactions, the non-thermal effect of microwave has been proven to be able to accelerate reaction rate[3]-[6]. Similarly, besides heating the biological tissues, microwave radiation also has other effects on organisms[7]. Scientists come up with various theories to explain the non-thermal effects such as dissipative structure, tunnel effect model and so on[8]. However,...
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...Effects on Enzymatic Activity Tyler Mitchell BSC 118-002 Shon Johnson November 1, 2011 Abstract Without the effects of enzymes, many crucial chemical reactions would not be able to take place at the rate of which they were meant to perform. We conducted this series of labs in order to discover the effects of different biological and environmental aspects on enzymatic activity. In our first experiment, we looked at the effects that enzyme concentration had on amylase activity. We hypothesized that the higher the concentration of the enzyme, the higher the rate of reaction would take place. We found that a higher concentration of amylase led to a faster rate of reaction, proving our hypothesis to be correct. In our second experiment, we tested the effect the concentration of substrate would have on enzymatic activity. We hypothesized that the lower concentration of the substrate would not change the speed of the reaction. The experiment proved this hypothesis to be wrong because the speed of the reaction slowed down as the concentration lowered. In the third experiment, we tested the effects that different pH levels would have on enzymatic activity. We hypothesized that the more acidic the solution was, the lower the rate of the reaction will be. In Areekijseree’s article, it states that optimal pH levels for amylase are between 4 and 5, and 6 and 8 (Areekisjseree, Engkagul, Kovitvadhi, Thongpan, Mingmuang, Pakkong, Rungruangsak-Torrissen, 2004). This contradicts...
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...GREEN HOUSE EFFECT INTRODUCTION In temperate countries some economically important plants that cannot grow outside at a very low temperature during the winter are grown in glass-walled & glass-roofed growth chambers (known as glass houses)exposed to sunlight. Glass houses are also used in sub tropiacal regions during winter months & relatively cold high altitude for high value horticultural annual crops including flowers on a cmmercial scale as well as for research work especially for breeding of new varities & crop physiological & pathological studies. Temperature within the glass house rises because of the glass of the roof & walls through it allows entry of sunlight with little obstruction,resist the escaping of the reflected light of longer wave-lengths rich in infra-red rays resulting in a heat built up. Such glass houses are called green housesas the light & heat within such houses prove very effective for profuse growth of green plants. The property of trapping heat by carbon di oxide & other gases of the atmosphere is similar to the glass cover of green house that reasists the escaping of heat radiated from inside of the house.As such, these atmospheric gases are called green house gases that resist the escaping of radiated heat from the earth by absorbing infra red rays & particularly reflecting the trapped heat back to earth's surface.this phenomenon is therefore called the green-house effect in wicch certain atmospheric gases act in a manner similar to the glass...
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...In this experiment, our attention will be focused on the effect of chemical structures of different organic compounds on two physical properties: their melting point and their boiling point. Melting point of compounds can be affected by intermolecular forces of attraction, geometric isomerism and purity. Boiling point of compounds can also be affected by intermolecular forces of attraction and by branching. The main purpose of this experiment is to (1)determine the effect of intermolecular forces of attraction and geometric isomerism on melting point of compounds, (2)determine the effect of purity on the melting point range of organic compounds and (3)determine the effect of intermolecular forces of attraction and branching on the boiling point of organic compounds. We can obtain wrong data as we encountered different errors while performing this experiment. As we go along to this laboratory report, we will able to know the effects of the different factors in melting point and boiling point of the compound and why the used compound arranged on that decreasing or increasing melting point or boiling point. Keywords: melting point, boiling point, intermolecular forces of attraction, geometric isomerism and branching[pic] INTRODUCTION Determination of melting point and boiling point of organic compound can be affected by different factors like intermolecular forces, impurity and branching that can affect the temperature of the melting point and boiling point of the compound you...
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...Effect of Temperature on Rate of Reaction of Catalase Abstract Properties of Enzymes focused on the variations of reaction rates amongst enzymes subjected to various circumstances such as temperature, pH levels, different concentrations of substrate, salt concentrations, Metal Copper Sulfate and lastly, the presence of an Enzyme Inhibitor. The assigned section of this laboratory for our efforts was the effect of temperature variations on enzyme reactions. To perform the experiment, we used a spectrophotometer to monitor the baseline catalase activity when they are placed in these two temperatures. In this way, absorbance can be measured over time to monitor catalase activity of the main baseline reaction. Our results showed that temperatures at higher degrees led to being inactive, whereas those at lower degrees lowered the reaction time. This comes to show that each enzyme can have a different optimal temperature and this experiment helped us to understand how reaction rate can be affected by temperature change. Introduction Thousands of complex biological processes are constantly taking place within our bodies. We require material transport, energy synthesis, and the manufacturing of various proteins, hormones, and other molecules (Source 1). Almost all of these everyday processes rely on the function of enzymes to take place. Enzymes are specifically grouped according to their function, and this information can often provide us with clues regarding what type of reaction...
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...important factors is the temperature, each organism has a certain temperature range that the organism can survive and reproduce on that range. Scientists know the performance of an organism by measuring the heart rate of the organism to indicate the ability of the living things. Du et al [2010] studied the temperature and it’s affected on the embryos of the reptilian, which conclude that, the heart rate increase when the temperature rise [1]. Another study by Licht [1965] was describing the effect of temperature on the performance and the capacity of...
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...EFFECTS OF CLIMATE CHANGE ON POULTRY PRODUCTION 1.0 INTRODUCTION Poultry are birds such as the domestic fowl, Turkey, Duck, Goose, Ostrich e. t. c which are of economic importance to man. Their production is one of the livestock production with significant contribution to human food (Demeke, 2004). It is the primary supplier of eggs and meat as a source of income and employment to people compared to other domestic animals (Avila, 1985). They are raised with relatively low capital investment and readily available household labour. For instance poultry egg contains 74% water, it is a good source of high protein and it is often used by nutritionist as a standard reference for evaluating other protein foods. Studies have shown that the level of performance of poultry does not depends on inherited capacity, but also to a great extent upon the environment (Campbell and Lasley, 1975). The environmental conditions affecting the performance, relative humidity, light, sunshine prevailing at a given time, housing system and ventilation. High temperature and humidity have some negative effects on poultry such as an increase on poultry body temperature: a decrease on feed consumption ( Cowan and Michie, 1978; Howlider and Rose, 1987) and feed efficiency. High temperature also results to a reduction in poultry live weight ( Mowbray and Sykes, 1971), growth speed and high mortality (Arjona et al., 1988) in addition to a decrease on productivity and quality of the eggs (Ozbey and Ozoelk, 2004)...
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...What is the effect of enzyme concentration, pH level, and temperature on the rate of reaction? Theresa Lashinski Annandale High School In partial fulfillment of the requirements for College Biology Mrs. Kraemer November 27, 2012, 2012 Abstract What is the effect of enzyme concentration, temperature, and pH levels on the rate of reaction for the enzyme tyrosinase? An experiment was conducted, manipulating the pH levels, temperature and concentration of the enzyme tyrosinase. The materials used in this experiment were: cuvettes, a spectrophotometer, three different concentrations of tyrosinase, buffered substrate, temperature water baths, distilled water, a computer equipped with the LoggerPro program, microtubules, and syringes. The College Biology class from Annandale High School, made of approximately half male and half female conducted the experiment. All of the students tested for enzyme concentration, but one half of the class also tested for temperature while the other half examined pH levels. The results showed that as enzyme concentration goes up, the rate of reaction increases. It was also found that as you move farther away from the optimal pH of the enzyme, reaction rate decreases. The results also showed that the greater the temperature, the higher the reaction rate, until it reached 60 degrees Celsius, which denatured the enzymes’ hydrogen bonds. Literature Review Enzymes are a vital part of the workings of...
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