The aim of the experiment is to investigate the catalytic effect at different conditions on the hydrogen peroxide decomposition. Hydrogen peroxide which have a chemical formula of (H2O2) is the product of metabolism that must be decomposed. Varies of enzyme catalyst (catalase) and inorganic catalyst (manganese dioxide) were used to study the effects. The effervescence occurs showed that the presence of oxygen gas. The oxygen gas collected was tested by using glowing wooden splinter test. In this experiment, the constant variable is the volume of hydrogen peroxide. 10 % of 5cm3 hydrogen peroxide is used in all boiling tubes in this whole entire experiment. The independent variable of the experiment is the use of different catalytic conditions. …show more content…
When hydrogen peroxide is poured into the test tubes, it is observed that effervescence occurs in both test tubes and bubbles are produced. This means that decomposition of hydrogen peroxide happened. However, the effervescence and bubbles produced in test tube containing fresh liver is more as compared to test tube containing fresh potato. This indicates that more cellular respiration take place in fresh liver compared to fresh potato cubes. When tested with glowing wooden splinter, the flame of glowing wooden splinter rekindled and burns brightly in test tube containing fresh liver while the glowing wooden splinter glows brightly and white fumed is formed in test tube containing fresh potato cubes. Liver is an active tissue which carry out detoxification contains more enzyme catalase. Metabolic rate of animal is higher than metabolic rate of plants. Therefore, more hydrogen peroxide are produced as by-product in animal cell as compared to plant cell. More hydrogen peroxide could bind into the active site of enzyme catalase, thus large amount of products formed. Large amount of enzyme catalase lowers the activation energy, thus speeding up the rate of conversion of hydrogen peroxide to oxygen and water. Whilst, the fresh potato cube is storage tissue which have a lower respiration rates and there is no need for a high catalase activity. Thus, less enzyme catalase in the potato cube. The hydrogen peroxide bind to the active site of enzyme in potato cube is lesser than in fresh liver. More activation energy is needed and the rate of reaction is
How Temperature Effects the Catalytic Ability of Peroxidase from Potatoes Abstract In order to determine if temperature affects the ability of Peroxidase to react, we measured the reaction rate of the same solution exposed to different temperatures. Solutions were exposed to a 4-degree, 22-degree, 32-degree, or 60-degree Celsius environment then measured by a spectrophotometer. The solution left in the 22-degree environment had the highest reaction rate, while the solution exposed to the 60-degree water bath was not able to react at all.
The reaction rate will be measured by the rate of production of oxygen gas as hydrogen peroxide is
Tyler White CHEM151LL 32658 04/01/2018 Different Types Chemical Reaction Types and Equations Purpose: The purpose of this lab experiment is to examine different types of chemical reactions such as Decomposition reaction, Synthesis reactions, Combustion reactions, and different Chemical equations. The experiments were conducted online using Late Nite Labs. Materials: Because the experiments were conducted online there wasn’t any physical use of materials, only digital ones, for these labs to be performed. Only the registration for the website was needed to perform these online labs, as well as a desktop computer.
Title: Enzymes Abstract: Enzymes can catalyze chemical reactions by speeding up the chemicals activation energy. Temperature and pH are just two of the factors that affects enzymes and their involvement with chemicals and the way they function. Throughout this experiment, we conducted a study on peroxidase, which is an enzyme. The following information consist of the recordings of when it was exposed to four different pH levels to come up with an optimum pH and IRV at the end. Introduction: Enzymes are proteins that are used in reactions in living organisms.
The purpose of this lab is to observe the reaction between hydrochloric acid and magnesium metal. When the substances are reacted over water, the products produced are a salt in aqueous solution and a gas. While the salt remains in the water as part of a solution, the gas produced will float to the top. Though water vapor pressure will affect the pressure of the gas in the eudiometer, it is possible to apply Dalton’s law of partial pursues to find the dry pressure of the gas. When the dry pressure is determined, the volume of the gas at STP can then be determined and what the experimental volume of one mole of the gas would be at STP.
• The time taken by a stopwatch. • Amount of potato used for this observation. • The amount of hydrogen peroxide compressed into the syringe. • Kept at the same temperature.
It was hypothesized that the optimal pH for the enzyme was pH 7 while the 1.0 ml peroxidase would have the best reaction rate. At the end of the experiment the results prove the hypothesis to be incorrect. INTRODUCTION Enzymes are proteins that allow a reaction to speed up. These proteins are made up of monomers known as amino acids.
For instance, we could not conclude that mitochondrial activity is present in Supernatant II. However, our experiment showed that the boiled corn kernels did not undergo any mitochondrial activity while the raw corn kernels did. This might indicate that raising the temperature might have an effect on the function of dehydrogenase. Moreover, our found that starch granules are present in both sediment I and the “gunk”. Indeed, some parts of this experiment were not successful because the procedure was not followed
The enzyme of turnip peroxidase is added in the equation to catalyze the oxidation. Objectives The objective
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.
Materials -pan -50ml graduated cylinder -hydrogen peroxide -air stopper -water Graphs data A time 12 drops 8 drops 0 0 0 30 0 0.5 60 0 1 90 0 1 120 0 1 150 0 1 180 0 1.5 210 0 1.5 240 0 1.5 270 0 1.5 300 1 1.5 330 2 1.5 360 2 1.5 390 3 1.5 420 3 1.5 450 3 2 480 3 2 510 3 2 540 4 2.5 570 4 2.5 600 5 2.5 Data B time cold warm 0 0 0 30 1 1 60 2 1 90 2 2 120 2 2 150 2 2 180 2 2 210 2.5 2 240 3 2 270 3 2 300 3 2 330 3 3 360 3.5 3 390 3.5 3 420 3.5 3 450 3
Methods of Data Collection Measuring the independent variable: The pH (the independent variable) is being tested on the turnip peroxidase to observe the reaction rates. 5 levels of pH are required for these series of reactions so pH buffers of 3, 5, 7, 9, and 11 are to be placed in each of the waters that will be put into the cuvettes for the experiment. Measuring the dependent variable: A colorimeter must be used in order to calculate the reaction rate/absorbance level of the turnip peroxidase when the different pH levels affect it. The colorimeter can be used to measure the transfer of heat to or from an object.
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
1. 150 ml of boiled water was poured into each of the three beakers labeled A, B, C. 2. Five tea bags were soaked for the time given by the manufacturer (two minutes) , in beaker A (Control). The teabags were immediately removed after the time elapsed. 3.
The 3 concentrations of enzymes were 0.5 ml, 1.0 ml, and 2.0 ml of turnip extract, while the substrate consisted of 0.1ml, 0.2 ml, and 0.4 ml of hydrogen peroxide. In a separate tube, the control was made up of turnip extract and guaiacol, known as the color reagent. This was recorded the absorbance every 20 seconds for 3 minutes.