Enzyme Controlled Reactions The purpose of this lab is to demonstrate and observe how enzyme-catalyzed reaction rates are affected by substrate and pH concentrations. You will go to the following website: http://glencoe.mcgraw-hill.com/sites/dl/free/0078757134/383930/BL_11.html You will follow the instructions and work through the simulation as instructed in the lab. As you perform the simulation, you will record your results in the table below (answers need to be in another color font).
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Enzymes and pH pH is a measure of H+ concentration. The higher the concentration of H+ the lower the pH values (acids) A hydrogen ion has a (+) charge so will be attracted to negatively charged molecules or parts of molecules. As like charges repel, positive molecules or parts of molecules will repel hydrogen ions. Large numbers of hydrogen bonds and ionic bonds are responsible for holding the tertiary structure of an enzyme protein in place. This ensures that the active site is also held
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The name of enzyme involved in this experiment is salivary amylase, which presents in our saliva. Salivary amylase catalyses the breakdown of complex sugar, such as starch, into a simple sugar, such as glucose. In this experiment, the optimum temperature for salivary amylase to function is 37˚C. Above the optimum temperature, the kinetic energy in the substrate and enzyme increases. The number of collisions between substrate and enzyme also increases, but the formation of enzyme-substrate complex
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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)
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investigated, as indicated by ... Experiment: investigation of action of saliva and hydrochloric ... https://answers.yahoo.com/question/index?qid... Jun 25, 2012 - 1) Name of enzyme involved 2)specific action(s) of enzymes involved. Two hydrolytic enzymes and an epistemological–historical ... www.scienceinschool.org/2007/issue4/enzymes Science in School Sep 3, 2007 - 5 M sodium hydroxide (NaOH); 5 M hydrochloric acid (HCl); Saliva. ... To demonstrate the test methods, test all four carbohydrate solutions
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Determining Enzyme Specificity in chemical reactions Introduction Enzymes are proteins that catalyze chemical reactions by speeding up the rate of the reaction and are usually named for the substrates they work on most with –ase suffix e.g. Substrate- Lactose, Enzyme- Lactase. Every reaction requires activation energy to begin and without the aid of enzymes chemical reactions require high levels of activation energy and would be too slow to support life within cells. Since every chemical reaction
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the cells membrane. Starch is a polysaccharide because it is comprised of lots of sugars. Individually these glucose molecules are able to pass through the cells membrane but due to the amount of them in starch it can not pass through. Amylase is an enzyme that catalyses the hydrolysis (splitting of a compound by addition of water molecules) of starch into sugars (1). Amylase breaks the starch down into smaller sugar molecules going from C6 H10 O5 to glucose which is C6 H12 O6. The
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THE NATURE AND PROPERTIES OF ENZYMES Enzymes are extremely important and without them, the reactions in living organisms would be so slow they would hardly proceed at all. They enable metabolic reactions to proceed rapidly at low temperatures, and as well as speeding up reactions they also control them. There are two main groups of enzymes: intracellular and extracellular. INTRACELLULAR: Occur inside cells where they speed up and control metabolism. EXTRACELLULAR: Produced by cells but achieve
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A. Generate a fermentation profile for each of the organisms you tested. Glucose fermentation shows the ability of a bacterium to ferment carbohydrate as well as its ability to convert end products (pyruvic acid) into gaseous byproducts (Levinson, 2014). During this experiment 2 of the Staphylococcus epdidermidis tubes turned yellow. It was difficult to tell if there was an air bubble in any of the tubes that turned yellow, so I may be wrong on some of the fermentation profiles. The S. cerevisiae
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JUICE 1. Introduction Enzyme are proteins that act as catalysts to carry out specific reaction in any bio organism. Enzymes have the capability of reducing activation energy barrier and thus accelerate the metabolic reactions. There are roughly 4000 different enzyme varieties known to man, and this is because through evolutionary history, enzymes has developed specific functions and shapes to accommodate different biochemistry processes. The shape of an enzyme determine the different
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