SPECIMEN ISOLATION Normal rabbits with the age group 20 to 24 month were operated in the Department

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

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

These results show how temperature of extreme high, or low affects enzyme activity. The highest rate of enzyme activity occurred at 37 Cº. Anything that was hotter or cold than 37 Cº slowed the reaction rate. As I thought, 100 degrees would denature the enzyme, and that was the case. The data provided shows exactly what temperatures enzymes work best, and worst. The objective was achieved as we discovered the different reaction rates under different temperatures. The results are reliable, as we know enzymes do not work well when under extreme heat or denaturation occurs. What I learned in this experiment was that enzymes don’t work well under cold temperatures because they tend to move slower. My hypothesis did not quite match, because I thought they work best at lower temperatures.

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

3. Specifically state where in the intestine sucrase is likely to be most active (pH along GI tract).

As stated in the introduction, three conditions that may affect enzyme activity are salinity, temperature, and pH. In experiment two, we explored how temperature can affect enzymatic activity. Since most enzymes function best at their optimum temperature or room temperature, it was expected that the best reaction is in this environment. The higher the temperature that faster the reaction unless the enzyme is denatured because it is too hot. Similarly, pH and salinity can affect enzyme activity.

Glucosamine stimulates production of glycosaminoglycans and proteoglycans, the two essential building blocks of cartilage. Advocates of the treatment say that artificially synthesized glucosamine supplements can jumpstart glucosamine production within joints. Choindroitin is made of many of the same molecules as glucosamine, and essentially serves the same purpose. The long-lasting pain relief and functional improvements that are reported by users of the supplement come as a result of anti-inflammatory agents, an increase in cartilage building activities, and a reduction in the enzymatic destruction of cartilage. Along with a termination in the progression of joint damage, reversal of damage is also highly likely. The rapid pain relief upon initiation of a glucosamine

We then tested the last set of test tubes containing milk and lactase, we did this to find which ones would present the most glucose concentration results, when placed in different temperatures, 4°C, boiling and room temperature. What we wanted to know was how far temperature could affect lactase to perform its enzymatic activity. We hypothesized that if the lactase is placed in a high or low temperature outside its active range, the temperatures would have a negative impact on the functions of the enzyme. If the temperature has an affect on lactose then we would see some temperatures in which lactase will be function able. We came to a conclusion that enzymes work at a temperature that is closest to body temperature (25°C); boiling water (100°C) denatures the enzyme, while the enzyme is not able to function properly if

Every individual produces a certain amount of glucosamine within their body. This production of glucosamine slows down as a person ages resulting in the hardening of the cartilage

Unlike the knee, the articular cartilage of the ankle is uniform in thickness, measuring from 1 to 1.7mm, and displays much higher compressive stiffness than hip or knee cartilage (10,11,19,20). Ankle cartilage may develop fissures attributable to wear; this conditions does not progress to OA as it wound in the knee or hip (10,11,19, 20). Ankle cartilage also does not decrease in tensile strength with age (10,11,19-21). Compared to the hip and knee, ankle chondrocytes have different biomechanical and biologic factors to resist degradation, especially inflammatory markers. Ankle chondrocytes have decreased sensitivity to Interleukin-1 (IL-1) and matrix metalloproteinases (MMP), in particular MMP-8 that is usually elevated in OA (10,11,19, 20, 22). As a result, the ankle joint is unlikely to succumb to damage by inflammatory changes

When printing with the collagen, tendons from 7 to 8 month old Sprague Rat’s were collected and were reconstituted to a solution of 20 mg/ml collagen in 0.1% acetic acid. The solution was mixed with cells and injected into the models of the ear. The ears were cultured for 3 to 5 days,

Hyaline cartilage is the most common kind, and forms fetal skeleton and joint surfaces. It is a strong but flexible tissue that is strengthened by fine collagen fibers (Cartilage Types 04/20/17). Since it exists on joint surfaces, it helps cushion bone interactions and helps bear and distribute weight, thus making it most resistant to wear-and-tear. However, it has poor regenerative properties, and is the weakest of the three types. The second type of cartilage is elastic cartilage, which is more flexible than hyaline cartilage and found in the pinnae, Eustachian tube, larynx, and epiglottis (News Medical Cartilage 04/20/17). The chondrocyte cells in elastic cartilage create a threadlike network of elastic fibers, allowing it to provide strength and elasticity to maintain the structures it makes up. The last type of cartilage is fibrocartilage, which is the strongest out of the three. It is made up of alternating layers of hyaline cartilage matrix in addition to dense collagen fibers fixed in the direction of functional stresses (Cartilage Types 04/20/17). This kind of cartilage is found in between vertebral discs and the pubic

The purpose of this lab is to examine the specificity of the lactase enzyme to a specific substrate and how it can denature due to the rise in temperature.

Collagen from livestock animals is a familiar ingredient in cooking. Collagen is a protein, and like most proteins, when heated, it loses all of its structure. The polymer molecule unwinds. Then, when the denatured mass cools down, it soaks up all of the surrounding water like a sponge, forming gelatin.