Introduction
What it’s enzymes?
Write about 2 methods
About shapes(references)
Method: Virtual lab (Besnder.2006)
Experiment 1: Enzyme 1 (100 umol) using variant PH (1-14) incubated 10 minutes with substrate concentration (100Mm) temperature30 C, no inhibitor be used.
Experiment 1 Result:
Graph showing enzyme 1 incubated for 10 minutes at temperature 30 C
Experiment 2: Enzyme 1 (100 umol) using pH 7 incubated 10 minutes with substrate concentration (100Mm) varying temperature 0 to 100 C, no inhibitor be used.
Graph showing enzyme 1 incubated for 10 minutes at a varying temperature of 0 to 100 C
Experiment 3
Enzyme 1 (100 umol) using variant PH (7-14) incubated 20 minutes with substrate concentration (200Mm) temperature 40 C, no inhibitor be used.
Aim
To understand enzyme structural and functional aspects based on the introduction and your study. Understand the impact of catalysts on the reaction in which hydrogen peroxide is split peroxide into oxygen and water.
Experiment aspects
What impact does heat have had on enzymes' capacity to catalyse chemical reactions?
What impact does pH have on proteins' ability to catalyse chemical changes?
What effect does the substrate concentration have on rate of enzyme-catalyzed responses?
Important Point
Hydrogen peroxide (H2O2) is naturally produced in living things; however it is extremely harmful and is rapidly broken by many enzyme, notably catalase. The degradation of hydrogen peroxide into oxygen and water is mediated by this enzyme. Catalase activity was extremely low in those with acatalasemia (a hereditary disorder), which would be more common in Koreans than other individuals.
Method
Tubes for screening (one for each material to be tested plus extra for control) H2O2 (peroxide) (3 percent solution) Numerous sorts of healthy cells: ground green leaves, diced raw potato, ground meat, liver, fungal cells Non-living items including a jacket potato or fried liver, for instance. (Be cautious while dealing with rocks or sand; one might "bubble.")
The pH scale has also been used in this experiment for describing the way in which many hydrogen ions or hydroxide ions are available in the given sample which is used for measuring alkalinity and acidity of the compound. The ionization of atoms present in the amino acid, and change the architecture and the shape of protein compounds, will lead in protein functionality becoming harmful. Change of the pH level also affects the enzyme, which in this case are proteins. Most enzyme may work by inhibiting if the pH is just too high or too low. The ideal pH value can be defined as the pH where the enzymes is most active.
Procedure
Fill each labelled test tube with fresh hydrogen peroxide to around 1/3 fullness.
Put a small amount of the test material in the petri dish.
Observe not whether bubble appear.
Result
Ideally, pH level for all enzymes is known as optimal pH. All the enzymes were most active when their pH level was at the correct level. An acidic enzyme has a lower optimal pH in the human digestive system as compared to an enzyme which works in the a neutral environment such as the human blood. When the pH value falls outside of the ideal range, the enzyme's activity slows and finally stops. The activity of the enzyme was located at the substrate binding, and the size of the active site goes as the pH value varies.
Appendix 1: Experiment 1
Appendix 2: Experiment 2
Appendix 3: Experiment 3
