What Is The Effect Of Temperature On Reaction Rate

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The purpose of this lab is to explore the effects of enzyme concentration, substrate concentration, temperature, and inhibitors on reaction rate, respectively. To test each of these factors, four activities were completed. The enzyme from Turnip Extract and the substrate Peroxide were tested. The turnip extract was tested at the following concentrations: .5ml, 1.0ml, and 2.0ml. Peroxide was tested at the following concentrations: 0.1ml, 0.2ml, and 0.4ml. In order to understand the effect of temperature on reaction rate the following temperatures were tested: 4C, 23C, 37C, and 60C. To achieve the desired temperatures, an ice bath and water baths were utilized. Lastly, the effect of the inhibitor Hydroxylamine was tested in the following amounts: 0 drops, 1 drop, and 5 drops. In the experiment, Guaiacol was used to determine the rate of reaction by the absorbance measured. When Guaiacol is oxidized it has a brownish color, the presence of the brownish color indicates Peroxide (substrate of peroxidase) has undergone the reaction and has been reduced to water. By this, the reaction rate can be determined by the color change or absorbance over time. For each activity, a spectrophotometer was used to measure the absorbance. After that, the data for each activity was translated to graph where linear regression was used to analyze the effects. The results of the enzyme concentrations on reaction rate are the following: low enzyme concentration (0.5 ml) had a reaction rate of
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