PH

Investigating the effect of pH on the activity of the enzyme catalase. Introduction Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution, slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper. Catalase is a common enzyme found in all living organisms. Its functions include the conversion of Hydrogen Peroxide, a powerful and potentially

configuration of an enzyme would stir the catalytic activities, factors including pH and temperature influence this and result in browning, a chemical change. Enzyme are known to act rapidly, therefore if it placed in a high temperature this would begin the breaking down and denature process which present less reaction. On the other hand if temperature is drop to freezing levels the enzyme would slow down or cease. A change in pH levels cause the enzyme to adapt to the various ranges however it will denature

In this experiment, the group was given two unknown solutions and were told to discover the pH of each solution and if the two unknown solutions could be neutralized. The question they were solving for was; “How do you determine whether two solutions are acids or bases and whether these two solutions will neutralize each other and change their pH level?” The hypothesis the group decided on was; “We predict that if the unknown solutions are acids they will turn the blue litmus paper red and if they

Practical 3 – pH, Buffers and Determination of pKA for a Weak Acid. Introduction This experiment was designed to test the pH changes of a weak acid, acetic acid, when it is titrated with a strong base, NaOH. We conducted this experiment so that we could obtain a pH titration curve and from this, we can correlate and signify the relationships between pH, pKA, and the ratios between the acetic acid and NaOH. This practical was key to developing our understanding of buffers and how they accept and

Lab 1: Effect of pH on sodium benzoate, a food preservative Sheikh M Zakaria Person no. 36295651 TA: Synthia Gratia Date of Submission: 05/29/13 Abstract Sodium Benzoate is a common food preservative used in food products such as jams and jellies, soft drinks, pickles, condiments etc and in tinned products in the market. This experiment aimed to determine whether benzoic acid is formed from it’s superior soluble form sodium benzoate in stomach acid, which is simulated by HCl (pH=2). It has been

Chemistry ERT Pool Chemistry. Yaza George Raising and lowering pH Adding an acid to the pool water reduces the pH. If the Total alkalinity of the pool water is within the recommended parameters of 80 - 120ppm, pH reducer should be added according to the instructions on the container. The acid should usually be added to water and mixed before dosing the pool. The pump should be running when the acid is slowly distributed around the pool. Low pH in swimming pool water may cause one or more of these problems:

Abstract PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur

The relatively close pH levels of Tap Water, Spring Water, Flavored Water, and Seltzer Water. Introduction This experiment was performed to investigate the following hypothesis: The following four different types of drinking water (spring water, seltzer water, tap water, and flavored water) we test will relatively have the same pH level. Our group decided to test different types of drinking water to see if a pH level of tap water is comparable to other types of water. Many people believe

Determining Optimal pH for Tyrosinase-Catechol Reaction Rates Department of Biology, Swarthmore College Abstract The environmental conditions in which an enzyme is in heavily influence the rate at which it catalyzes reactions. Tyrosinase is an enzyme common in animals and plants, and is responsible for the pigmentation of skin and browning in plants. We measured the enzymatic reaction rate of tyrosinase in pH of 4,6 and 8 by assaying catechol’s transformation into ortho-quinone and used a spectrometer

students to observe the effects of pH and enzyme concentration on catecholase activity. Enzymes are organic catalysts that can affect the rate of a chemical reaction depending on the pH level and the concentration of the enzyme. As pH comes closer to a neutral pH the enzyme is at its greatest effectiveness. Also at the absorbance of a slope of 0.0122 the enzyme is affected greatly. The pH effect on enzymes can be tested by trying each pH level with a pH buffer of the same pH as labeled as the test tube