DETERMINING THE PROPERTIES OF AN ENZYME I.Abstract Enzymes are responsible for the speed at which chemical substance reactions they are involved in take place. This experiment makes the do that immersion, temperature, pH, and boiling meet on an enzymes ability to actualize its work. It is hypothesized that none of these variables will have any effect on the action mechanism of enzymes and these hypotheses are tested utilize dye-coupled reactions to determine the respect at which peroxidase converts H2O2 into water (H2O) and oxygen (O2). Each possible action is later rejected as data suggests that concentration, temperature, pH, and boiling every(prenominal) have an effect on enzyme activity. II.Introduction function 1: The effectuate of engrossment on Enzyme use In this experiment, the effectuate of concentration on enzyme activity were determined by using a spectrophotometer to solemnize absorbance changes victorious place i n samples containing a pH 5 buffer, guaiacol, henry peroxide, and different volumes of murphy extract. Hypotheses Ho: The aggregate of enzyme added does not bend the rate of reaction. Ha: The amount of enzyme added does sweetening the rate of reaction.

cleave 2: The Effects of Temperature on Enzyme Activity In this experiment, the effects of temperature on peroxidase activity were determined by using a spectrophotometer to retain absorbance changes taking place in temperature treated samples containing potato extract, guaiacol, hydrogen peroxide, and pH 5 buffer. Hypotheses Ho: The temperatur e of source does not influence the activity! of an enzyme. Ha: The temperature of solution does influence the activity of an enzyme. Part 3: The Effects of pH on Enzyme Activity In this experiment, the effects of pH on peroxidase activity were determined by using a spectrophotometer to observe absorbance changes taking place in samples containing potato extract, guaiacol, hydrogen peroxide, and buffers of different...If you sine qua non to get a full essay, aver it on our website:
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