Enzyme Lab Report

docx

School

Montgomery College *

*We aren’t endorsed by this school

Course

106

Subject

Biology

Date

Dec 6, 2023

Type

docx

Pages

Uploaded by CoachSealMaster927

Enzyme lab report M. Matthews Bio 150

Homo sapiens enzyme lab report Introduction Enzymes are defined as macromolecules that serve as catalysts and chemical agents that increases the rate of a reaction without being consumed by the reaction, based on the book Principles of Biology Fourth Custom Edition for Montgomery College. Enzymes use activation energy to speed up the process and break certain bonds or free up electrons in the reactants so that the new bonds can form, resulting in product formation. They use energy from the surrounding environment to increase the molecular movement needed to cross the activation energy and start the reaction but not provide energy. Since most enzymes are proteins whose primary structure is dictated by genes these conditions are the same in most of the enzymes. The structure of an enzyme is very important because it has a direct effect on how it catalyzes a reaction. As said before most enzymes are proteins and therefore its activity, can be affected and modified by factors such as temperature, changes of pH, substrate, and enzyme concentration. For the purpose of this experiment, we will be amylase, which is an enzyme that catalyzes the breakdown of a 1,4 glycosidic linkages of starch into maltose. The purpose of this experiment is to measure the enzyme activity by monitoring changes in different factors that affect the rate of enzyme activity which would be the exposure to different temperatures. The hypothesis developed is that the different temperatures will affect the activity of amylase. This led to the prediction that if we place amylase in different temperatures, then it will affect how much amylase is produced. The independent variable for this experiment is the temperature at which the enzyme was exposed (3, 25, 37, 45, 65, and 85). The dependent

variable is the concentration of maltose as a result. We expect a higher concentration of maltose as the temperature rises to a certain point. Experimental Design Experimental groups- 3 degrees, 25 degrees, 37 degrees, 45 degrees, 65 degrees, 85 degrees blank /negative controls- 3 degrees, 85 degrees, no enzymes positive controls- 25 degrees, 37 degrees, 45 degrees, 65 degrees Methods and Materials  Maltose solution (5mg/ml)  Deionized water  Human amylase enzyme  6 test tubes  DNS reagent  Micropipettors with appropriate tips  10 ML glass pipette and plastic pipettor  Spectrophotometer and a pair of cuvettes  Ice (for 3degree ice bath)  Logger pro software  Hot plate Procedure 1. Using the formula C1V1=V1V2, the concentration of maltose (mg/ml) solution after dilution was calculated. 2. To avoid changes in temperature affect our data the glass beaker was filled about ó to full ⅔ with water and turned on the hot plate at first so that the boiling water will be better in time. 3. To make sure no missed liquid of any substance would contaminate our experiment we obtain 8 tubes rinsed them thoroughly with water and label them. 4. The timer was set properly every time we had to time our tubes for the experiment to obtain the acquired results. 5.Add beakers to temps 6. Add DNS (reduces maltose) 7.Dilute with water 8.Read absorbance at 540 Results Based on the results of the experiment it was found that the amylase does have different effects through the exposure of temperatures. The higher the temperature, the more concentration of maltose is received as a result of the experiment. After calculating the

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

concentration of maltose solution after dilution we can conclude that the hypothesis made before was tested and approved, since we see the change in the concentration in the different temperatures. Data Collected Table 1: Final concentration of Maltose for Standard Curve Volume of Initial Maltose solution (μL) Volume of Initial maltose solution (μL) V1 Volume of water added to make up to 1000 μL Concentration of maltose (mg/ml) C2 Absorbance at 540 nm 0 0 1 0 0.0 200 0.2 0.8 0.10 0.288 400 0.4 0.6 0.2 0.487 600 0.6 0.4 0.3 0.751 800 0.8 0.2 0.4 1.031 1000 1.0 0 0.5 1.275 Table 1: Maltose standard curve

Table 2: Data on the effect of temperature on H. Sapien amylase activity Temperature Absorbance at 540 nanometers Maltose produced (mg/ml) N 0.00 0.003 3 0.51 0.20 25 0.93 0.38 37 1.18 0.47 45 1.74 0.69 65 0.55 0.21 85 0.32 0.12

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Graph 2: Table 2: Data on the effect of temperature on H. Sapien amylase activity

Summary of Results The results of the experiment support the hypothesis. The experiment shows the changes and major effects of exposing the enzyme in this case H. Sapien amylase to various temperatures varies the results in concentration of maltose that is produced. As indicated higher temperatures like 85 °c had a major impact, since its absorbance at 540nm was 0.32. Compared to temperature 65 C was 0.55. Inside of temperatures like 45°c, the absorbance was 1.74 and in temperatures such as 37°c the absorbance was at 1.18. With temperatures such as 25°c and 3°c resulted in lower absorbance of maltose as well. Discussion The trends directly expressed in the production of maltose were very interesting to watch. While also bringing the lecture side to the front of this lab experiment. For example, I directly remember learning that enzymes slowdown in colder temperatures but will not denature like they would if exposed to extreme of very high temperatures. Looking at the graph in table 2 this is a direct correlation of that information. In The 3°c ice bath and the 25°c temp. the maltose production slowed down drastically to 0.20 and 0.38. The maltose production increased as temperatures increased between the temperatures of 37°c the production of maltose was 0.47. The maltose however did not reach it maximum temperature of utilization until it got around 45°c with the absorbance rate reaching 0.69. The amylase began denaturing towards the more extreme temperatures of 65°c and 85°c. the hotter the amylase reaches the more it begins to denature, and the amount of maltose being produced also decreases.

Application One of the enzymes that can be found in the human body will be Pancreatic lipase is usually secreted by the pancreas and transferred to the duodenum to participate in the hydrolysis and digestion of fat, cholesterol esters, and fat-soluble vitamins (Zhu et al., 2021) Lipases are known to carry out the breakdown of fat molecules within the food. These act on the emulsified or fragmented fat to break them down into simpler substances for proper absorption. The end product formed due to the digestion of fat is fatty acids and glycerol. This enzyme works together with bile, which your liver produces, to break down fat in your diet. If you don't have enough lipase, your body will have trouble absorbing fat and the important fat-soluble vitamins (A, D, E, K). Symptoms of poor fat absorption include diarrhea and fatty bowel movements.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

References Montgomery College. (2018). A Laboratory Manual for BIOL 150: Principles of Biology 1. Rockville, Maryland. Montgomery College. Zhu, G., Fang, Q., Zhu, F., Huang, D., & Yang, C. (2021, July 5). Structure and function of pancreatic lipase-related protein 2 and its relationship with pathological states . Frontiers in genetics. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8287333/#:~:text=Pancreatic %20lipase%20is%20usually%20secreted,et%20al.%2C%201994).

Related Documents

W10 Quiz. 4.28.docx

W10 Quiz. 4.26.docx

W09 Quiz. 4.23.docx

Evolution and Population Genetics - Fillable Worksheet.docx

Lab Exam 2 Review Packet F21 TPSS (1).docx

5 Enzyme Lab Discussion Questions KEY Win09 (1).pdf

BUS621 Discusstion Posts.docx

Module 2 DB.pdf

Lab Assignment 1.pdf

Lab Assignment 4.pdf

Week 5 discussion 2.docx

destini romero M3A1 .docx

Recommended textbooks for you

Biology: The Dynamic Science (MindTap Course List)

Biology

ISBN:9781305389892

Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:Cengage Learning

Biology: The Unity and Diversity of Life (MindTap...

Biology

ISBN:9781305073951

Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:Cengage Learning

Biology 2e

Biology

ISBN:9781947172517

Author:Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:OpenStax

Nutritional Sciences: From Fundamentals to Food, ...

Health & Nutrition

ISBN:9781337486415

Author:McGuire

Publisher:Cengage

Principles Of Pharmacology Med Assist

Biology

ISBN:9781337512442

Author:RICE

Publisher:Cengage

Human Heredity: Principles and Issues (MindTap Co...

Biology

ISBN:9781305251052

Author:Michael Cummings

Publisher:Cengage Learning

SEE MORE TEXTBOOKS

Recommended textbooks for you

Biology: The Dynamic Science (MindTap Course List)
Biology
ISBN:9781305389892
Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Publisher:Cengage Learning
Biology: The Unity and Diversity of Life (MindTap...
Biology
ISBN:9781305073951
Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher:Cengage Learning
Biology 2e
Biology
ISBN:9781947172517
Author:Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:OpenStax
Nutritional Sciences: From Fundamentals to Food, ...
Health & Nutrition
ISBN:9781337486415
Author:McGuire
Publisher:Cengage
Principles Of Pharmacology Med Assist
Biology
ISBN:9781337512442
Author:RICE
Publisher:Cengage
Human Heredity: Principles and Issues (MindTap Co...
Biology
ISBN:9781305251052
Author:Michael Cummings
Publisher:Cengage Learning