Enzyme Literature Review

The objective of this lab was to determine the best pH level to increase enzyme activity. As this objective was met, it was discovered that water (pH level 7) was the best for percent absorbance. The hypothesis for this experiment was, “If peroxidase is an enzyme and therefore contains certain pH tolerances, then when placed in solution with pH levels of three, seven, and ten and the reaction is measured by a colorimeter, then water will be the optimal solution for maximum reaction rate.” As seen in the tables and graphs, the data supported the hypothesis due to the fact that most enzymes have an optimal pH of 4-9.

purpose the propose of this experiment was too see if the chemical reaction of a enzyme can be made faster. Hypothesis I think that a warm environment would be best to make an enzyme’s reaction faster. because a protein can move faster in heat.

Enzymes are proteins that significantly speed up the rate of chemical reactions that take place within cells. Some enzymes help to break large molecules into smaller pieces that are more easily absorbed by the body. Other enzymes help bind two molecules together to produce a new molecule. Enzymes are selective catalysts, meaning that each enzyme only speeds up a specific reaction. The molecules that an enzyme works with are called substrates.

LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.26.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3.

Because of the fact that reactions are catalyzed by enzymes when they randomly collide with substrate molecules, increasing the temperature would increase the reaction rate. Increasing the temperature further increases the vibrational energy of the enzyme molecules, straining the bonds that keep them together. Furthermore, when the temperature is higher, more bonds will break because of these strains, causing the active site of the enzymes to change too. Similar to pH, a change in the shape of the active site leads to the substrate not being able to fit perfectly, leading to the enzyme not being able to catalyze the reaction. Overall, an increase in temperature will cause the rate of reaction to increase initially due to the increased kinetic energy.

40 celcius. At lower temperatures, sucrase activity begins to be inactive but quickly becomes active. At higher temperatures, sucrase activity Laboratory Report/ Natalie Banc/ Enzyme Activity/ Elizabeth Kraske/ 09.22.2016/ Page [2] of [4] starts to slowly become less active. 4. Was sucrase activity higher at 25 °C or 55 °C?

(Enzymes par. 1) They are very sensitive to their surroundings and highly reactive to the pH levels and temperature once exposed to either one. Temperature causes damage to the enzyme,

The effect of pH on the speed of enzyme interaction with substrate chemicals Hypothesis: About pH: If the pH level is less than 5, then the speed of the enzyme reaction will be slower. About temperature: If the temperature stays the same, then the speed of the enzyme reaction will not be completely affected. Background information: The function of enzymes is to speed up the biochemical reaction by lowering the activation energy, they do this by colliding with the substrate.

These enzymes have a secondary and tertiary structure and this could be affected by increases and decreases in temperature beyond the optimum temperature of the enzyme to work in. Mostly enzymes are highly affected any changes in temperature beyond the enzymes optimum. There are too

Along with being found in plants, they are also present in liver cells, kidney cells, leukocytes and erythrocytes. For the concentration of enzyme experiment, the hypothesis was if the concentration of an enzyme increases, then the enzyme activity will increase as well. The hypothesis was proven to be true, because there are more enzymes to react with substrates. For the enzyme—factors affecting, the hypothesis concluded was if the temperature increases, than the enzyme activity will increase. This however was proven wrong, because enzymes become unstable at higher temperatures.

Catalase and Temperature Introduction Background: Enzymes are catalysts which help reactions inside of organisms such as cells. Many different types of enzymes are used to catalyze different types of reactions. Enzymes are able to catalyze reactions that normally wouldn’t be possible under the specific circumstances in the cell such as the pressure or temperature of the cell. The way an enzyme works is it binds with the active site of a substrate and creates an enzyme substrate complex. The enzyme then breaks apart the bonds in a substrate and then leaves unchanged after the reaction.

Enzymes speed up chemical reactions enabling more products to be formed within a shorter span of time. Enzymes are fragile and easily disrupted by heat or other mild treatment. Studying the effect of temperature and substrate concentration on enzyme concentration allows better understanding of optimum conditions which enzymes can function. An example of an enzyme catalyzed reaction is enzymatic hydrolysis of an artificial substrate, o-Nitrophenylgalactoside (ONPG) used in place of lactose. Upon hydrolysis by B-galactosidase, a yellow colored compound o-Nitrophenol (ONP) is formed.

These factors include the pH and the temperature of the solution (1). Most enzymes have a preferred temperature and pH range (2). The preferred temperature for catalase falls between the ranges of thirty five to fifty degrees Celsius (4). Temperatures that are too high denature the enzyme and halt the enzyme’s activity (2). Catalase denatures starts to denature at fifty five degrees Celsius (2).

Enzymes are proteins that catalyze chemical reaction, and they work best at their optimal conditions (optimum pH, temperature etc.) but when the environment is not close to the optimum conditions, the enzymes denature and do not function anymore1. An excellent example would of the effect of temperature on yeast fermentation would be that the bacterial cells if exposed to very high temperature (above the optimal) would no longer function since their enzymes are denatured. The yeast would produce the most Carbon dioxide in the optimal temperature (45 °C ±1/°C) and other temperatures below the optimal temperature would not produce sufficient Carbon dioxide and any temperature above will produce too much that it will lead to the sinking of the bread and death of yeast because its enzymes have been denatured, therefore the reaction will stop. The bread will certainly sink if is not exposed to the right temperature the yeast will not ferment

In this experiment , we can prove that the temperature, pH and salt are the factors that will affect the structure and function of the enzyme as it is a kind of protein . Therefore, there may be an influence on the activity of enzyme which substrates cannot be binded on the active site if the amylase in too high or low ph and temperature and excess salt environment . On the other hand optimum ph and temperature and suitable salt concentration may favour the amylase activity . Reference : 1.2016, May 08). Effects of pH on Amylase Activity.