Enzymes are “proteins that help lower the energy necessary to do chemical reactions within the body”. They are considered biological catalyst. When the environment changes, the ability of an enzyme to catalyze a reaction decreases. Very high temperatures can denature enzymes by destroying their bonds and their shapes. Low temperatures, can cause enzymes to slow down and decrease their rate of interaction with substrates. The structure of an enzyme are chains of amino acids, and have a specific shape that allow chemicals to react with the enzyme. Enzymes are natural atoms that altogether speed up the rate of essentially all of the chemical reactions that take place inside cells. A lab was conducted to test the effects of different diets on enzyme …show more content…
In this diet, as stated in the pink packet, people drink Alkaline water, which has a pH level around 8. This means it is less acidic and has a lower amount of hydrogen ions. This water then helps prevent acid reflux, since the high pH level kills an enzyme called pepsin, an enzyme that breaks down food proteins. Alkaline water is also said to reduce body fat, support the immune system, and achieve better health in general. In this lab, Alkaline water was placed in a test tube that was filled with starch and amylase, which is an enzyme. Another test tube was filled with starch and amylase as well, but instead of Alkaline water it was filled with distilled water. This would help see if the Alkaline water would have a positive test, like the distilled water, or have a negative test, meaning the enzymes did not break down the starch. It would also see if the Alkaline water was more effective than regular water by breaking down the enzymes at a faster rate. To simulate the average body temperature, a glass of water was heated up to be around 98.6 degrees fahrenheit. Once the two test tubes had a few minutes to react, around 3 to 5, Benedict's solution was placed in both. This was an indicator to see if a reaction had occurred, and would change color if one had. The two test tubes were then placed in the water, and sat for around 5 to 6 minutes until a reaction had started to occur. Both the distilled water and the Alkaline …show more content…
This diet, as stated in the pink packet, is when you start a low carbohydrate, high-fat diet. This diet limits carbohydrates and protein in favor of high-fat foods, and it leads to rapid weight loss. The diet forces the body to burn fats rather than carbohydrates. In this lab, there is one test tube, which contained amylose, amylase, and low pH water. In another test tube, there was amylose, amylase, and distilled water, instead of low pH water. This helps in seeing if the low pH water would have a positive test, like the distilled water, or have a negative test, which will mean the enzymes did not break down the starch. Benedicts is an indicator in order to see if a reaction occurs. After 5 minutes, Benedict's solution was added to both of the tests tubes, in order to see if there was a color change between the two test tubes. As the data from the lab shown, all throughout the experiment there were color changes, but each experiment had the same color. Both of the test tubes were put on a hot plate at 98.6 degrees Fahrenheit, which is the normal body temperature. This was done in order to see if a reaction had occurred. The low pH water and the distilled water had altered colors, this means the enzymes in both test tubes had broken down the starch. The Ketogenic diet lab for control and experimental came out positive, this means that the diet is effective. Since the low pH water and the distilled water came
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Next, about 10 mL of both solutions, Red 40 and Blue 1, were added to a small beaker. The concentration of the stock solution were recorded, 52.1 ppm for Red 40 and 16.6 ppm for Blue 1. Then, using the volumetric pipette, 5 mL of each solution was transferred into a 10 mL volumetric flask, labelled either R1 or B1. Deionized water was added into the flask using a pipette until the solution level reached a line which indicated 10 mL. A cap for the flask was inserted and the flask was invented a few times to completely mix the solution. Then, the volumetric pipette was rinsed with fresh deionized water and
5. My hypothesis on the outcomes of each key essential that were being examined in both of my procedures was if the waters temperature gets warmer than before, more carbon dioxide will be created during the time of the reaction, correlated to the temperatures that are slightly lower. My other hypothesis on the outcomes of each key essential that were being examined in both of my procedures was the quicker the Alka-Seltzer tablets disintegrate; the amount of time being wasted for the carbon dioxide getting discharged decreases because this could cause some kind of alteration over the time of the
If the dilution was not done correctly there would be a higher salivary amylase concentration. There were not many protocols securing more variables. There was no way of securing the same quality of saliva from all participants, or fixing the variables that may increase or decrease the salivary amylase production due to nutrient intake within that day of testing. If one had a large starchy meal that morning, values of amylase concentrations may have increased due to an increase in need of digestive enzymes. These errors could be corrected and avoided by taking identical diets for several days before the
The unknown substance contained glucose, starch, and proteins. We know that the substance contained glucose because when we added the Benedict Solution, the substance turned from its initial color blue to it’s final color orange meaning the food sample reacted to the solution. We also know that starch was present in the substance because when we used the Lugol 's solution the substance reacted and turned from its initial color yellow to its final color blue/black. Lastly we know that the substance contains Proteins because of its reaction with Biuret solution.
Abstract In this experiment it was examined whether the enzyme peroxidase will work fastest in a pH of 8.0. We placed the enzyme peroxidase in a reaction with guaiacol and hydrogen peroxide in four different pH solutions. Then recorded the absorbencies for each reaction until all substrates were used up, and calculated the initial reaction velocities for each. We found that the reaction in a pH 7.0 solution had the highest initial reaction velocity.
This means that the water test tube will have a negative result and the glucose solution will have a positive result. Lastly, our hypothesis for the lipid test is that the water would sit on top of the brown paper and the oil will eventually soak into the paper.
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.
Investigable Question My investigable question for the LJOC experiment was how does the pH level of the water in the jars affect the population size of protozoans? pH level, is a scale that measures the concentration of hydrogen ions. On the pH scale, somewhat surprisingly, 7 is neutral—not 0, and anything higher than 7 is basic, and anything lower than 7 is acidic. Background When we (Maleek and I) setup the experiment, which involved 3 jars, we weighed some grass and put some of the grass into each of the jars.
Label the test tubes with hot Using a test tube holder put the test tubes into the beakers. Place 2 test tubes with the hot label in the hot water and the other 2 with the cold label in the ice. Let the test tubes be in the beaker for 5 minutes. Take all the test tubes out of the beaker and drain the water. Then add 3 ml of hydrogen peroxide using a pipette to all the 4 test tubes.
First, add three milliliters of water as well as three drops of lugols iodine into a test tube and the pipette 2.5 milliliters to be the blank in this experiment. Have four flasks and number them one through four and add 22 milliliters of water and two milliliters of starch solution. Acquire four test tubes and pipette one milliliter into each test tube and then put them on ice to chill. Add three drops of lugols iodine to eight test tubes. place flask numbered one as well as the test tube numbered one in an ice bath for five minutes.
The cause of this is likely that the protein was already broken down so much when used for cooking that Biuret’s test was unable to detect it. While the results from this experiment seem appropriate for the experiment, there could have been a few issues that could have taken place during the experiment. One of these could be that the solutions used for testing (such as Biuret’s solution) could have at out for too long since we did the experiment in the afternoon. This could lead to an incorrect data. Also, the materials may have not been completely clean, such as the test tubes, which could have also affected the data.
They tested how the temperature would affect the rate of reaction. This was observed by the amount of time it took for the solution to change colors. For many chemical reactions there is an optimum temperature at which the chemicals will react with each other. As was found in their experiment, the temperature affected the rate of reaction. (Deoudes, 2010).
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
Finding out the protein concentration in three different drinks to see if the food labels are telling the truth. The Bradford Assay experiment will be conducted to find out whether the protein concentration is true on the food label. We will be collecting the absorbances of each of these drinks and making a standard curve chart that will show which drink is high in protein. The FDA is the Food and Drug Administration and they are responsible for protecting the public health and making sure that the items consumed everyday by individuals are safe.
A scale of zero to five was used to describe the reactions, with zero being no reaction at all, one being a slow reaction, and five being a very fast reaction. The materials used were a test tube rack, six test tubes, a test tube clamp, forceps, a graduated cylinder, four small pieces of liver, one piece of potato, one piece of hamburger meat, approximately forty milliliters of hydrogen peroxide in a forty milliliter beaker, a splint, and matches. An ice bath and boiling water was required for testing, where a hot plate was used to boil the water. Each test tube given a label, which were “cold”, “room”, “hot”, “warm”, “potato”, “meat”, and