Experiment On The Effect Of Five Phosphorus Levels

The Impact of Temperature and pH on the Enzyme Activity of Catechol Oxidase in Solanum Tuberosum Samples

vulgaris plants, via the formation of a standard curve prepared using varying concentrations of bovine serum albumin (BSA) solution. Following absorbance readings of the various BSA solutions, they were plotted against their concentrations providing an indirect measure for determining protein concentrations of the plant samples within the assay tubes, and through further calculations the sample protein concentration. The mean protein concentration for the control group was calculated to be 3.34 ± 1.30 mg/mL, while the mean treated group concentration was 2.01 ± 1.26 mg/mL. These results similarly like the chlorophyll results correlate with the literature articles, as a reduced protein content within the Paraquat treated plants can be expected to some extent (Chia et al., 1981). This reduction in protein concentration is the result of those superoxide anions produced by Paraquat, disrupting the chloroplast membranes and allowing for intracellular components including some proteins to leak out, hence the decrease in protein concentration in comparison to the non-treated plants (Qian et al., 2009). A slight outlier may exist within the treated groups protein concentrations as one of the groups provided a negative value for protein concentration which is not valid, but even after exclusion of that data value, results are still supportive of the expected outcome. Though these results support the claim of Paraquat toxicity causing membrane deterioration and leakiness, protein concentration values are rather more purposeful when used to analyze malondialdehyde (MDA) values on per mg of protein

Peroxidase is an enzyme found in potatoes that catalyzes the breakdown of hydrogen peroxide, H2O2, into O2 gas and water. We examined the different pH environments that can affect the enzyme activity during the breakdown of H2O2. In order to do this, we added different levels of pH, low, medium, and high, into different test tubes with the enzyme and H2O2, and we then inverted the tube. The amount of O2 gas produced was then measured and recorded. The result was that the higher pH produced more gas, followed by medium pH, then low pH. The enzymes were more active in the pH of about 10. It increased

The purpose of this experiment is to learn the effects of a certain enzyme (Peroxidase) concentration, to figure out the temperature and pH effects on Peroxidase activity and the effect of an inhibitor. The procedure includes using pH5, H202, Enzyme Extract, and Guaiacol and calibrating a spectrophotometer to determine the effect of enzyme concentration. As the experiment continues, the same reagents are used with the spectrophotometer to determine the temperature and pH effects on Peroxidase activity. Lastly, to determine the effect of an inhibitor on Peroxidase, an inhibitor is added to the extract. It was found that an increase in enzyme concentration also caused an increase in the reaction rate. The reaction rate of peroxidase increases at 40oC. Peroxidase performed the best under pH5 and declined as it became more basic. The inhibitor (Hydroxy-lamine) caused a decline in the reaction rate. The significance of this experiment is to find the optimal living conditions for Peroxidase. This enzyme is vital because it gets rid of hydrogen peroxide, which is toxic to living environments.

The purpose of this report is to find out the effect of change in the Temperature, PH, boiling, concentration in peroxidase activity. Peroxidase is an enzyme that converts toxic hydrogen peroxide (H2O2) into water and another harmless compound. In this experiment we use, turnips and horseradish roots which are rich in the peroxidase to study the activity of this enzyme. The activity of peroxidase with change in temperature was highest at 320 Celsius and lowest at 40C. The activity of peroxidase was highest at a pH of 7, while it was lowest at pH of 9.Peroxidase activity was very low and constant with boiled extract, while the activity was moderate

This experiment demonstrates the effects of pH on the rate of photosynthesis by examining the behavior of leaf disks in different pH solutions under light. In this experiment, we used five different pH levels: pH 5, pH 6, pH 7, pH 8 and pH 9. These solutions were created using a combination of hydrochloric acid and sodium hydroxide. Spinancia olcerea or spinach, leaves were used in the experiment to examine the effects of pH on the rate of photosynthesis. The rate of photosynthesis was measured by counting the number of leaf disks that rose to the surface of the solution after each minute. In acidic solutions, the rate of photosynthesis increased while in basic solutions, the rate of photosynthesis decreased.

Based on the class data of the pH of phosphorylase reaction, the potato phosphorylase is reached the endpoint which the phosphorylase active at pH 6, it started active within 6 minutes. The optimal pH of phosphorylase is at pH 7 which active just within 4 minutes. At pH 6, it started to breaking down the starch primer +glucose-1-phosphase into starch + phosphate which reacted with the iodine test to formed the blue precipitate. At the optimal pH 7, it shows that it maximized its activity. Comparing the data of the pH of the potato phosphorylase reaction with the study published by Russell Pressey from Plant

Phosphate Recovery Test Aim: The ability to see how the body can replenish high energy phosphates between each repetition of the test. Hypothesis: I hypothesise that the runner will maintain the same intensity for a couple of repetitions and then will gradually drop off. Materials: • Cones of various colours, with two sets numbered 1-14 • Stopwatches • Whistle • Recording sheets • Appropriate area.

It is predicted that the removal of plant nutrients in general will result in stunted growth and death of the plant. If phosphurus is removed from a plant, effects will include stunted growth, An abnormal dark green colour, and a reddish-purple pigment excess amounts of sugars. Phosphorus is a component of the complex nucleic acid structure of plants, which regulates protein synthesis. Phosphorus is, therefore, important in cell division and development of new tissue. Phosphorus is also associated with complex energy transformations in the plant. This is why phosphurus deficiency in plants will cause stunted growth. Phosphurus deficent plants will have a dark green colour due to the fact that phosphurus deficiency causes excess biuildup of

Superphosphate is locally produced in New Zealand, being a fertiliser it is used for its intended purpose of fertilising plants to stunt growth. Superphosphate is produced by reacting local rock and sulfuric acid, to form a ‘superphosphate’ which reacts with our local soils in the hope to increase the growth within these plants. Mixed with the soil, the superphosphate allows for optimal growth within the plants - producing the most favourable crops. It has these effects on crops as the soils within New Zealand are very low in phosphate, which is one of the critical nutrients needed to stimulate plant growth. While the other important nutrients are found the soils, very small amounts of phosphate are present. Therefore we have to externally add ‘superphosphate’ to provide the vital nutrients needed for stimulation in plant growth, to give the plant a source of phosphate allowing for optimum growth.

Application of mycorrhization remarkably improved the plant nutrition, mainly with nitrogen and phosphorus (Salvioli et al. 2012 and Colella et al. 2014). This dependence seems to be confirmed by results of our studies, in which application of AM supplemented with CD and P showed higher N and P content as compared to red amaranth and indian spinach plants grown without AMF inoculation (Table……). Guo et al. (2006) reported that in general mycorrhizal colonization resulted in increased shoot N and P concentrations and content in onion. Arbuscular mycorrhizal fungus Glomus intraradices actively mobilize P from phosphates and increase the take up of more in roots inoculated with G. intraradices than those uninoculated (Antunes et al. 2007). In

Kaya, Cengiz, Halil Kirnak, and David Higgs. "Effects of supplementary potassium and phosphorus on physiological development and mineral nutrition of cucumber and pepper cultivars grown at high salinity (NaCl)." Journal of Plant Nutrition 24.9 (2001): 1457-1471.

Mycorrhizal fungi play a large role in the terrestrial manifestation of plants (their movement onto land). This is because this species of fungi form a symbiotic relationship with plant roots, allowing them to have more surface area and an overall greater water and nutrient absorption. These symbiotic relationships occur in majority of plants and growth results can be drastic since mycorrhizae allows for greater phosphorus consumption than the 15-20% consumed by plants without mycorrhizae (Prasad & Power, 1997, p. 171). This fungus can be inoculated and integrated within the soil when planting new crops, giving the plant roots greater potential for nutrients. Mycorrhizae naturally occurs on the majority of plant roots making them abundant in natural soil ecosystems and forest floors.

Iron (Fe) is an essential microelement for all living organisms including plants, and is responsible for several key physiological functions. It plays vital roles in the electron- transport chains of photosynthesis and respiration to accept and donate electrons (Conte and Walker, 2011). Due to a wide range of anthropogenic activities, agricultural soils are continuously being contaminated with a myriad of chemical pollutants. Since Fe is an essential micronutrient, it becomes contaminant only at the higher concentrations in the soil. Owing to its significant toxic consequences in plants, Fe has been one of the least studied metals and sustainable strategies for

Iron (Fe) is an essential plant micronutrient and microbial siderophores enhance Fe uptake by plants (Kloepper et al., 1980; Katiyar and Goel, 2004; Dimkpa et al., 2009) and thus plays an important role in plant growth promotion. Although large portion of Fe is present in soil it acts as a