PH

Angie Phan The Effects of pH and Temperature on Phosphorylase Assay Introduction An enzyme is a protein that acts as a catalyst which reduces the activation energy needed for a chemical reaction. Without the presence of enzyme, cell reactions would take so long that they would detectable. During a reaction, in the presence of an enzyme, the substrate first creates a complex with the enzyme. While the substrate is a part of the complex, it’s converted into the product. Then, finally, the complex dissociates

predict that the same will happen the further away the pH

Bio 150 Enzymes are catalytic proteins, meaning they speed up chemical reactions without being used or altered permanently in the experiment. Although many enzymes use different methods, all them accomplish catalysis by lowering the activation energy for the reaction, thus allowing it to happen more easily. Enzymes have many specific shapes or conformations . Part of the conformation is the active site of the enzyme, where the actual catalysis occurs. The specific molecule or closely related molecules

Example: HN03 dissociates completely in water to form H+ and N031-. The reaction is HNO3 → H+ + N031- A 0.01 M solution of nitric acid contains 0.01 M of H+ and 0.01 M N03- ions and almost no HN03 molecules. The pH of the solution would be 2.0. Following 6 are strong acids 1. HCl 2. H2SO4 3. HNO3 4. HClO4 5. HBr 6. HI 2. Weak acids: A weak acid only partially dissociates in water to give H+ and the anion is called weak

Showing that an 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)

Colorimeter A colorimeter is a piece of equipment that is used to measure the concentration of dilute solutions (intensity of light). The colorimeter is mainly used to determine the concentration of a known solute (chemical that is placed into a solvent and dissolved) in a given solution by using Beer-Lambert’s Law which states that the concentration of a solute is proportional to the absorbance. According to Beer’s law, “when monochromatic light passes through the coloured solution, the amount

In this lab, the seeds in the pH of seven, pure water, grew the most out of both trials, just as predicted. In trial one, the radish seeds in pure water grew gradually over the period of six days, reaching the germination of 23 of the 25 seeds. However, all of the seeds in the other Petri dishes showed no growth over this course of time. Trial two mimicked about the same data, with 21 of the 25 seeds germinating in pure water and no growth in the other Petri dishes. The water in the Petri dishes

plants, specific levels of pH in the soil and in the plants themselves are important. These levels of pH affect the growth of the plants. This experiment explores and investigates how different pH environments affect the growth of Mung Beans. This following experiment will also explore the damaging effects of salinity (salt) on seed germination. Background: This purpose of one part of this experiment is to explore how different pH environments affect the growth

Introduction Pool water sanitation is the process of maintaining and keeping the clarity, pH and chlorine levels of water constant by adding certain chemicals and structures. This is also to prevent unwanted waterborne diseases from growing in the water and spreading. Chlorine and pH levels are extremely important for having a healthy pool. They are not clearly linked, but they do affect one another. Cleaning and maintaining pools have much more depth to the dreadful chore than you may see on television

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 solutions, also soaking the apple slice in water will restrict