DETERMINING THE PROPERTIES OF AN ENZYME I.Abstract Enzymes are responsible for the speed at which chemical reactions they are involved in take place. This experiment square ups the do that constriction, temperature, pH, and boiling meet on an enzymes ability to execute its work. It is hypothesized that none of these variables will have any effect on the action mechanism of enzymes and these hypotheses are tested utilize dye-coupled reactions to determine the respect at which peroxidase converts H2O2 into water (H2O) and oxygen (O2). Each possibility is later rejected as data suggests that concentration, temperature, pH, and boiling altogether have an effect on enzyme activity. II.Introduction function 1: The effects of engrossment on Enzyme bodily function In this experiment, the effectuate of concentration on enzyme activity were determined by using a spectrophotometer to solemnize absorbance changes victorious place in sam ples containing a pH 5 buffer, guaiacol, henry peroxide, and different volumes of murphy extract. Hypotheses Ho: The measuring stick of enzyme added does not bend the rate of reaction. Ha: The amount of enzyme added does seduce the rate of reaction.
cleave 2: The Effects of Temperature on Enzyme Activity In this experiment, the effects of temperature on peroxidase activity were determined by using a spectrophotometer to comment absorbance changes taking place in temperature treated samples containing potato extract, guaiacol, hydrogen peroxide, and pH 5 buffer. Hypotheses Ho: The temperature of tooth root does not influence the activi! ty of an enzyme. Ha: The temperature of solution does influence the activity of an enzyme. Part 3: The Effects of pH on Enzyme Activity In this experiment, the effects of pH on peroxidase activity were determined by using a spectrophotometer to observe absorbance changes taking place in samples containing potato extract, guaiacol, hydrogen peroxide, and buffers of different...If you extremity to get a full essay, aver it on our website: OrderCustomPaper.com
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