pH Level Essay

effect of pH or temperature on enzyme function it is important to consider the type of enzyme being examined. While there may be an apparent effect of pH and temperature on all enzymatic function, the extent of the effect is dependent on the type of enzyme being examined. The current study is focused on the effect of temperature and pH on catechol oxidase; an enzyme that oxidises catechol. The examination of enzymatic activity under the constraints of variable temperature and pH levels are important

Catechol oxidase is tested against a multitude of phosphate buffers, acidic, neutral and basic pH values, and chilled temperatures to hot temperatures. The purposes of these testes were to determine the optimal temperature and pHs at which catechol oxidase performs at. The method to measure results was the usage of a spectrophotometer (Vernier Spectrouis Plus). The spectrophotometer measures the absorbance levels of the pigment excreted when catechol oxidase undergoes a reaction. The high the absorbance

Title: “The Effect of Substrate Concentration, Enzyme Concentration, pH and Temperature on Enzyme Activity” Abstract: In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea, combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results.

consequences on us. Still we do it in a very high rate. Temperature also considered a main factor for Ocean characteristics regulation. Global warming increase the temperature of the ocean. Rapidly rising levels of atmospheric CO2 are not only causing ocean warming, but also lowering seawater pH to a point closer to the acidic number, hence the carbonate saturation state of the oceans, on which many

acidic medium will still allow for yeast to ferment with little to no change from a neutral pH which is supposed to be the optimal condition. But I predict that there will be a significant change in how yeast will react in different conditions. Methods: Collect to 2 large beakers both large beakers are to be filled with hot water (labtutor). Then obtain seven conical tubes these will be used to collect the levels of gas, you will also need test tube a stopper and a plastic tube (labtutor). You want

human body needs buffers in order to stabilize the pH levels to keep everything functioning properly. A buffer is an aqueous solution that has a generally stable pH level; this means that it can resist pH changes when small quantities of either an acid or a base are added to that specific buffer solution. However, each specific buffer has a buffer capacity; this is the amount of an acid or base that can be added to the buffer solution before the pH dramatically begins to change. However in some cases

measure the level of browning, due to the effects of the enzyme called polyphenol oxidase (phenolase), on apple slices exposed to different Ph. levels. When exposed to oxygen the enzyme catalyzes the reaction creating melanins (brown pigments) on the fruit. Soaking the apple slices in acetic acid, orange juice (ascorbic acid), tap water and calcium carbonate (alkaline) will affect the rate in which the apple slices brown. The reduction of the browning is dependent on the Ph. levels of the soaking

Week 2 started by determining the pH of 8 water sources. The pH of the various water sources are displayed in Table 2 as follows: rain water at 5.58, water with atmospheric levels of CO2 at 6.40, the Jordan river at 6.60, the Clear creek at 7.20, Lake Monroe at 7.74, water saturated with CaCO3 at 9.45, and water saturated with CO2 at 4.10. Identity of Sample pH Rain water 5.58 Water with atm. Levels of CO2 6.40 Jordan river 6.60 Clear creek 7.20 Griffey Lake 7.49 Saturated with CaCO3 9.45 Saturated

enzyme then reverts back to its original shape. (BBC Science) Enzymes however, can become denatured which is when their structure is irreversibly altered by certain conditions either by high temperatures, or a pH higher or lower than their optimum. In addition to temperature and pH levels, the rate of activity of enzymes is also affected by enzyme and substrate concentrations, and the presence of any inhibitors or activators. In the following investigation, the proteolytic enzyme bromelain which

therefore this reaction is important. The speeding up of the reaction is shown below: 2H2O (aq) catalyses 2H2O (l) + O2 (g) This experiment is designed to analyze how the enzyme catalase activity is affected by the pH levels. The experiment has also been designed to outline all of the directions and the ways by which the observation can be made clearly and accurately. Yeast, will be used as the enzyme and hydrogen peroxide will be used as a substrate. This experiment