Investigate If Garlic Would Kill Bacteria

Enzymes combine with reactant molecules (substrate) and bind them closely to one another. The three-dimensional shape of the enzyme molecule must be complementary to the shape of the substrate.

The temperature can have a major impact on an enzyme. According to Campbell Biology author Reece etc. 2011 “The enzyme reaction will increase as the temperature increase with the increasing temperature….substrates collide with active sites more frequently when the molecules move rapidly.”(Reece etc 2011) Every enzyme hits its optimal temperature the reaction will be at its highest point.(Reece etc. 2011) When the

pH - Enzymes also have an optimum pH level. The pH of a solution affects the enzyme's secondary and tertiary structures. These bonds make the shape of an enzyme's active site. So, if these bonds are broken, the shape of the active site changes and is distorted. If there is no active site, there is no reaction resulting in no products. If the enzyme is put in a pH that is very different from the optimum pH, it can cause the enzyme to denature.

Temperature controls the speed the enzymes work at. Higher temperatures increase the kinetic energy which increases the chance of collision therefore speeding up the rate of

As the temperature increases, so will the rate of enzyme reaction. However, as the temperature exceeds the optimum the rate of reaction will decrease.

These results shown from this experiment led us to conclude that enzymes work best at certain pH rates. For this particular enzyme, pH 7 worked best. When compared to high levels of pH, the lower levels worked better. The wrong level of pH can denature enzymes; therefore finding the right level is essential. The independent variable was the amount of pH, and the dependent being the rate of oxygen. The results are reliable as they are reinforced by the fact that enzymes typically work best at neutral pH

Most enzymes work best at body temperature, higher temps will cause the enzyme to no longer work properly

If temperature of the water(enzyme environment) is increased to 35°C, then the enzyme activity will

The antibiotics will have different zones of inhibition on different bacteria. Also, a range of concentrations of the nutrients in the bacteria will change the bacterial growth.

From the results I can conclude that enzymes are heavily affected by temperature changes; slowing down the rate of a reaction if the conditions are wrong. The amount of oxygen that was produced decreased as the temperature

Each enzyme is a specific protein molecule that binds to a substrate molecule or several substrate molecules. Each enzyme has an active site that has a specific shape and only fits certain substrates. These substrate

Most enzymes become denatured past forty degrees Celsius. Also, most enzymes lose activity when frozen at about zero degrees Celsius. As stated before, enzymes have an optimum pH at which they function. Enzymes can lose all activity or we can say that the rate of activity decreases for enzymes at extreme pH values. Each enzyme functions best at a different pH. As researched, the optimum pH for peroxidase is between 6.0 and 6.5, or even ranging from 6.0 –7.0 is better. The majority of enzymes have their best activity between a pH of 6 to 8. The vast majority of enzymes are proteins. Because enzymes are proteins, they are made of amino acids causing them to weigh differently. Also, most enzymes are made up of multiple enzyme complexes. With this being so, the weight of an enzyme can affect its activity. In enzymes, there are also many types of bonds found. These bonds contain hydrogen bonds, disulfide bonds, or covalent bonds, which will affect enzyme activity. For instance, covalent bonds are the strongest and hydrogen bonds are the weakest. Along with the structure of the enzyme, stronger bonds hold the enzyme together longer under extreme conditions. Basically, the enzyme has to bind to a specific site on the substrate-or the molecule that needs to be changed. The enzyme can bind at a site called the active site, or at a different site on the substrate called an allosteric site.

generally act as a catalase that initially bring about a chemical reaction.” Enzymes play an

It is the most powerful medicinal compound as it provides the greatest reputed health benefits. Allicin is released once the garlic is being chopped finely, crushed or chewed intensely. The finer the chopping and the more intense the crushing, the more allicin is generated and the stronger the medicinal effect. This sulfur compound is responsible for the aroma of the garlic and also its taste. ‘’Allicin enters the body through the digestive tract to all over the body where it exerts its potent biological effects which exhibit antibacterial, antifungal, antiviral, and antiprotozoal properties‘’. (Ebadi,

The Effect of pH on the Activity of the Enzyme Amylase Aim :- To find the effect of pH on the activity of the enzyme amylase. An enzyme is a type of protein found in all living cells. Enzymes act as biological catalysts, breaking down substrates without needing a high temperature, allowing all the chemical reactions of metabolism to take place, regulating the speed at which they progress, lowering the activation energy and providing a means of controlling individual biochemical pathways.