Potato Enzyme Lab

In this lab or experiment, the aim was to determine the following factors of enzymes: (1) the effects of enzymes concentration the catalytic rate or the rate of the reaction, (2) the effects of pH on a particular enzyme, an enzyme known and referred throughout this experiment as ALP (alkaline phosphate enzyme) and lastly (3) the effects of various temperatures on the reaction or catalytic rate. Throughout the experiment 8 separate cuvettes and tubes are mixed with various solutions (labeled as tables 1,3 & 4 in the apparatus/materials sections of the lab) and tested for the effects of the factors mentioned above (concentration, pH and temperature). The tubes labeled 1-4 are tested for pH with pH paper and by spectrophotometer, cuvettes 1a-4a was tested for concentration and cuvettes labeled 1b-4b was tested for temperature in four different atmospheric conditions (4ºC, 23ºC, 32ºC and 60ºC) to see how the enzyme solution was affected by the various conditions. After carrying out the procedures the results showed that the experiment followed the theory for the most part, which is that all the factors work best at its optimum level. So, the optimum pH that the enzymes reacted at was a pH of 7 (neutral), the optimum temperature that the reactions occurs with the enzymes is a temperature of 4ºC or

This experiment looked at how substrate concentration can affect enzyme activity. In this case the substrate was hydrogen peroxide and the enzyme was catalase. Pieces of meat providing the catalase were added to increasing concentrations of hydrogen peroxide in order to measure the effect of hydrogen peroxide concentrations on the enzyme’s activity. The variable measured was oxygen produced, as water would be too difficult to measure with basic equipment.

The use of multiple test tubes and Parafilm was used for each experiment. Catechol, potato juice, pH 7 phosphate buffer, and stock potato extract 1:1 will be used to conduct the following experiments: temperature effect on enzyme activity, the effect of pH on enzyme action, the effect of enzyme concentration, and the effect of substrate concentration on enzyme activity. For the temperature effect on enzyme activity, three test tube were filled with three ml of pH 7 phosphate buffer and each test tube was labels 1.5 degrees Celsius, 20 °C, and 60 °C. The first test tube was placed in an ice-water bath, the second test tube was left at room temperature, and the third test tube was placed in approximately 60°C of warm water. After filling the test tubes with three ml of the

Introduction: Starting out with some background information, I know that enzymes are biological catalysts. The enzyme that I used for this experiment was potato juice. Enzymes make reaction rates go faster. They lower activation energy, making chemical reactions. Temperature has an effect on canola cultivars. The higher temperature decreased stem diameter, but room temperature had thicker stems. So I believe the same will happen for the catechol oxidase; the solution will react faster at room temperature. Other enzymes can also have different effects such as the enzyme in cattle serum. The enzyme lost activity in room temperature. With that being said room temperature can also be detrimental with specific enzymes. Fungus also

The differences for the rates of reaction between the liver and potato are accounted for because liver contains more catalase enzymes than potatoes. This is because the liver is responsible for ridding toxins out of the body and as a result needs more catalase enzymes to do so; explaining the bigger reaction it had with the hydrogen peroxide.

This lab was performed in order to discover the activity of the enzyme catecholase in different pH levels as well as its absorbance in differently concentrated solutions. A spetrophotometer was used to measure the absorbance of the enzyme catecholase in different pH solutions as well as to measure the absorbance of catecholase in solutions with different concentrations of potato juice and phosphate buffers. Absorbance of the enzyme catecholase was at an optimum level when pH was close to neutral. When pH was acidic or basic, the catecholase was less effective. Also, when there was a higher concentration of potato juice and a lower concentration of phosphate buffer, absorbance of the enzyme increased.

Catechol, in the presence of oxygen is oxidized by catechol oxidase to form benzoquinone (Harel et al., 1964). Bananas and potatoes contain catechol oxidase that acts on catechol which is initially colorless and converts it to brown (Harel et al., 1964). In this experiment, the effect of pH on the activity of catechol oxidase was conducted using buffers ranging from pH2 to pH10. Two trials were conducted due to the first trial results being altered by an external factor. The results were acquired by taking readings every 2 minutes for 20 minutes from a spectrophotometer and then recorded on to the table. The data collected in the table were then made into graphs to illustrate the influence of pH on the catechol oxidase catalyzed reaction. After analysis, the data revealed that pH did have a significant influence on the enzyme as recorded by absorbance per minute. However, the data was collected was not accurate due to external factors, thus the results are debatable and should be experimented again for validation.

Overall we are testing the enzyme activity by either heating or cooling liver to a specific temperature and mix it with peroxide, so we can see the difference by watching the

Procedure Part 1: Observe Normal Catalase Reaction Place a potato cube (3x3x3 cm) into a test tube Add 3 mL of H2O2 into each test tube Allow 1 minute for reaction to occur Record the height in cm of the bubbles Rate how rapidly the solution bubbles on a scale of 0-5 (0=no reaction, 1=slow,...5 =very fast) Part 2: Effect of Temperature on Enzyme Activity Label 3 test tubes: hot, cold, and room temperature Place potato cube (3x3x3 cm) into each test tube Place the test tube labeled hot and cold into the coordinating baths Place the test tube labeled room temperature into the test tube labeled room temperature on the test tube rack Level each test tube in place for 3 minutes After 3 minutes record the temperature of each tube Add 3 mL of H2O2 into each tube After a minute, record the height in cm of the bubbles in each tube Rate how rapidly the solution bubbles on a scale of 0-5 Part 3: Effect of pH of Enzyme Activity Label 3 test tubes acid, base, and pH 7 Place 3 mL of potato catalase into each tube Add 10 drops of vinegar to the test tube labeled acid Add 10 drops of ammonia into the tube labeled base Add 10 drops of distilled water into the tube labeled pH 7 After 2 minutes add 3 mL of H2O2 to each

Not only was an enzyme reaction watched, but the light and the spectrophotometers were introduced as well. The reaction visibly occurred because the solution changed from clear to an orange color. Error Analysis: One reason that the results of the inquiry could have been altered is the fact that the enzyme peroxidase came from the potato itself, not the root. But the peroxidase came directly from the turnip root in the baseline activity.

Abstract Enzymes are organic catalysts that can help speed up chemical reactions (enzymes function p57). There are very few exceptions, however all enzymes are proteins. Every enzyme is specific to a certain chemical reaction depending on its substrate as well as amount (enzyme function p57). Enzymes must maintain a specific structure so that they can work properly. If an enzyme's structure is changed by chemicals or heat it may not be able to function at all.

The enzyme we used is catalase which is a common enzyme found in many organisms. Catalase breaks down hydrogen peroxide producing oxygen and water. For this experiment, we followed the protocols set out in Principles of Biology Laboratory Manual. In order to test the hypothesis, there were test tubes containing hydrogen peroxide incubated at different temperatures to understand the effects of temperature on enzyme activity. Test tubes containing potato pieces treated in different pH levels and Spec-20 were to understand effects of pH on enzyme activity.

Background Research Enzymes are tertiary and quaternary structures of proteins and biological catalysts that accelerate the rates of chemical reactions. Enzymes are significant in that they are not permanently changed in the process and may be reused. Enzymes speed up chemical reactions by lowering the activation energy needed to start a chemical reaction. The process of speeding up a chemical reaction via the use of enzymes begins when a substrate, the substance (reactant) that an enzyme acts upon, binds to the active site of an enzyme. The active site is the region on an enzyme where substrate binds to and undergoes an accelerated chemical reaction; it is where catalysis occurs.

Introduction An enzyme is a substance by a living organism that acts like as a catalyst to bring out biochemical reaction. So basically enzymes are molecules that speed up chemical reaction in all living cells. They are one of many main component of life today. In this lab we studied how the enzymes would react with the different types substances.

Lastly, the homogenate was squeezed out using gloves. The homogenate is then partially purified for our use. The extract was thawed but remained cold. The sample was mixed thoroughly by tapping the