Lab Report on Measuring the Rate of Conversion of Hydrogen Peroxide using Enzyme Catalysis

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Lab Report on Measuring the Rate of Conversion of Hydrogen Peroxide using Enzyme Catalysis

In essence, the main objective was to use chemical titration to measure and then calculate the rate of conversion of hydrogen peroxide (H2O2) to water and oxygen by using the enzyme catalase. Other purposes of the lab were; to measure the effects of changes of temperature, pH, enzymes concentration, and substrate concentration on rates of an enzyme. The lab was also an opportunity to see a catalyzed reaction in a controlled experiment. And the last objective was to learn how environmental factors affect the rate of enzyme catalyzed reactions.
Enzymes are proteins produced by living cells. They act as catalysts in biochemical reactions. A
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The primary reaction catalyzed by catalase is the decomposition of H2O2 to form water and oxygen: 2H2O22H2O+O2 (gas). This reaction occurs spontaneously, but not at a very rapid rate. Catalase speeds up the reactions moderately. In this experiment, we determined a rate for this reaction (AP Lab Manual).
We hypothesized that the rate of a reaction is determined by measuring the accumulation of one of the products or by measuring the disappearance of the substrate. We also hypothesized that the rate of the reaction is the slope of the linear part of the graph that describes the accumulation of product (or decrease in substrate) as time progresses. We based this reasoning on our knowledge of the standards of graphing. And lastly, we hypothesized that the reaction rate may be affected by temperature, pH, and activations and inhibitors. A description of several ways enzyme action may be affected follows:
1. pH. Amino acid side chains contain groups such as - COOH and NH2 that readily gain or lose H+ ions. As the pH is lowered an enzyme will tend to gain H+ ions, and eventually enough side chains will be affected so the enzyme's shape is disrupted. Likewise, as the pH is raised, the enzymes will lose H+ ions and eventually lose its active shape. Many of the enzymes function properly in the neutral pH range and are denatured at either an extremely high or low pH. Some

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