How Does The Enzyme Concentration Change The Concentration Of Trypsin

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

Used to see if the temperature of the water is at 37oc – 40oc and if

-VariablesoIndependent:The temperature of the milkoDependent:The time taken for the milk to solidifyoControlled:The same amount and type of milk usedThe same amount and concentration of enzyme mixture usedThe same test tube sizeResults:-TableAmount of enzyme mixture (mL)Amount of milk (mL)Temperature (oC)Time for milk to clot (min)Ex: 1 Ex: 2 Average2.551060+60+60+2.552034.2036.0035.12.55303.554.203.882.55402.102.252.182.55505.004.454.73Discussion:The experiment showed that changing the temperature did affect the rate at which the milk solidified. At low temperatures of 10oC and 20oC the milk took the longest to solidify and at 10oC did not even go lumpy after an hour. As the temperature increased the speed at which it reacted got faster until it reached around 40oC where the speed began to drop.

Enzymes are proteins which can catalyse chemical reactions without changing themselves. The enzyme lipase breaks down the fat in dairy products such as full-cream milk for people who are lactose intolerant. Lipase acts on its specific substrate, lipids produces fatty acids. If enzyme concentration increases, random collisions between the substrates and active sites of enzyme increase due to the increasing amount of active sites which allow more collisions to happen, so the rate of breakdown of lipids to simpler substances will increase. During the experiment, sodium carbonate solution and pH indicator phenolphthalein will be added ahead of

Enzymes are an organic substance that are made up of polymers of amino acids that help the digestive system and metabolic processes in living organisms (Funk and Wagnalls, 2016). Enzymes are able

The motive of this lab is to attain a better understanding of enzyme activity by timing chemical reactions in certain temperatures and pH levels. Enzymes act as catalysts that help speed up reactions. Without these enzymes chemical reactions in metabolism would be backed up. There are two factors that affect an enzyme’s reaction rate: temperature and pH levels. In this label we will be testing different pH levels and temperatures to see which ones cause the most reactions.

Organisms cannot rely entirely on spontaneous reactions to produce all the materials necessary for life. These reactions occur much too slowly. To produce these materials quicker, cells rely on enzymes, biological catalysts, to speed up these reactions without being consumed. (General Biology I, Martineau, Dean, Gilliland, & Soderstrom, Lab Manual, 2017, 43). To produce these materials quicker, the activation reaction much be lowered, a very important part of this lab. Each enzyme acts on a specific molecule, or set of molecules, called a substrate (43). The enzyme binds to this substrate, forming an enzyme-substrate complex. An enzyme is a protein whose structure is determined by the sequence of amino acids groups that

Proteins are complex structures made up of chains of amino acids. Each protein has a different function such as enzymes to catalyze reactions or protein hormones to trigger certain functions of a cell. First let’s start with the most basic component of a protein: an amino acid. An amino acid is made up of a central carbon atom attached to a hydrogen atom, a carboxyl group, an amino group, and an R group which varies

Experimental strategy: The experimental approach that will be taken, in order to test my hypothesis involves the use of the spectrophotometer. This machine will enable me to examine the effect of different substrate concentrations on the rate of reaction (Bio 5LA- Lab # 5, pp.3). In brief, I will have to take varying concentrations of a substrate, add an enzyme to each of tubes filled with different concentrations, and rapidly place the tube into the spectrophotometer, in order to measure the time it takes the varying substances to change color. As a result, when the color change is visible in any of the varying substrate concentrations, it will be safe to say that, the enzyme has reacted with the substrate, to form an enzyme-substrate complex. Similarly, the time it took for a color change to happen, will allow me to observe and record the rate at which each reaction

An enzyme is a substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction. They are mainly made up of proteins and can tremendously speed up reactions. E. coli ( a bacterium) has about 1,000 different types of enzymes floating around in its cytoplasm at any given time. Enzymes can be used to join and even break up molecules as shown in the diagram below.

An enzyme is a protein that acts as a catalyst which reduces the activation energy needed for a chemical reaction. Without the presence of enzyme, cell reactions would take so long that they would detectable. During a reaction, in the presence of an enzyme, the substrate first creates a complex with the enzyme. While the substrate is a part of the complex, it’s converted into the product. Then, finally, the complex dissociates from the molecule which allows the release of the enzyme and formed product. An enzyme’s activity depends on a variety of conditions which includes the pH level and temperatures. Phosphorylase is an enzyme that catalyze the addition of a

The purpose of the experiment was to determine whether fluctuations of pH in the small intestine will have an effect on the enzymatic activity of trypsin. Our hypothesis stated that trypsin activity will be affected by changes in pH. Before the experiment, we predicted that the enzyme will function less effectively as the pH of the environment deviates from its optimal range, which is between 7.8 and 8.7. Trypsin activity will be the highest at its optimal range, and decreases as the pH becomes higher or lower than this range. Results from the experiment show that the rate of reaction between trypsin and the substrate BAPA follows a generally increasing trend as the pH of the TRIS buffer solution increases. At pH’s 4-6, the reaction

Amylase is an enzyme that is located in human saliva. It is solely accountable for breaking down starch as a way to start the breakdown of food and is one of the first steps of digestion. The time at which the enzyme starts the chemical reaction with starch is called the reaction rate. In order to study how amylase works against starch, this experiment consisted of two tests; each testing a different condition of amylase. The first test was to simply study the reaction between saliva and amylase and note the reaction rates. The second test was to see if increasing the pH would decrease the reaction rate or halt it all together. Saliva was collected, diluted, and tested for reactions between starch and amylase. Another sample of saliva was collected, diluted, and had its pH increased and tested for reaction rate. The findings after the experiment was conducted aligned with the original hypothesis. The change in pH did show a significant decrease in the reaction rate.

The pH of our duodenum fluctuates from acidic (pH 2) to alkaline (pH 7.5), (Woodtli & Werner, 1995). Enzymes such as Trypsin, work in our duodenum to speed up the chemical reactions which break down macromolecules and extract nutrients and energy from the food we eat. Since enzymes change activity depending on pH due to changes in their tertiary structure, we wanted to assess the effects of pH on the Trypsin enzymatic activity. To address our question, we conducted the reaction in which the substrate BAPA and TRIS buffer were mixed with Trypsin extract, and the rate of reaction was measured as product appearance (p-nitroanaline) over time using a spectrophotometer. We conducted 6 replicates for the reactions at pH 4, pH5, pH6, pH7,

Cell use enzymes to speed up a chemical reactions that take places in cells, and enzyme is a protein molecule that has characteristic sequence of amino acids. The amino acids are fold to produce a specific three-dimensional structure, and gives the them unique properties. Another molecule is ribozyme, which is an enzyme made of RNA rather than protein. Enzymes are most likely to be classified by their reaction catalyze.