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п»їName: Andi Nadya Amanda
Enzyme Lab Statement
Just how heats effect the length of effect time of a great enzyme?
I think the warmth will make the size of reaction time of an enzyme become little by little. Heat is one of a way to denature the substrate. It implies the heat will break down the structure of substrate as a way the reaction of enzymes we activated in it become gradually.
Method for Collecting Data
Initial I will record the length of effect time with stopwatch while i pour peroxide liquid into the tube that has potato or meat inside. Then I put the result in my data stand. Second I will record the length of reaction period with stop watch when I serve peroxide water into the conduit that has spud or beef that has been warmed. Then I position the result in my own data stand.
Independent Variable: High temperature
Dependent Changing: length of the response time
Amount of peroxide the liquid used, length of the heating period, temperature of boiling water.
Approach to Controlling Parameters
I will consistently pour a few mL peroxide liquid into the each pipe that has potato or meats to see the effect time. Let me consistently temperature the potato and beef for you minute every single. To control the temperature from the boiling water when I heat the substrate, Let me keep the water in heaters with constantly point the quantity 7 pertaining to the heat setting.
6th little part of potato (cut into sq shape)
six Little piece of meat
Put every substrate in various tube. Be sure to label spud or meat. Pour your five mL of peroxide the liquid into the tube of substrate.
Record the response time with stopwatch during the bubbles still on. Is actually mean the response still in. When the bubbles gone, is actually mean the response is stop. Try the experiment once again until 3 times. Then place the result in info table. Place each substrate in different conduit. Don't forget to label potato or perhaps meat. High temperature the base in boiling water for 1 minute.
Dump 5 mL of peroxide liquid into the tube of substrate that is heated. Record the reaction time with stopwatch during the pockets still on. It's imply the reaction continue to on. When the bubbles removed, it's mean the reaction is definitely stop. Make an effort the research again till 3 times. After that put the bring about data table.
Length of the Effect Time
Length of Reaction Time in Condition
180 securities and exchange commission's longer
seventy five sec
196 sec for a longer time
241 securities and exchange commission's
174 sec longer
Trial one particular
68 sec longer
157 sec for a longer time
182 securities and exchange commission's
95 securities and exchange commission's longer
Average of Effect Time
(Trial 1 effect time) & (Trial 2 reaction time) + (Trial 3 response time) / 3 sama dengan Average effect Time Meat (Normal): [(64 sec) + (75 sec) & (67 sec)] / 3 sama dengan 69 sec Meat (Heated): [(244 sec) + (271 sec) + (241 sec)] / 3 = 252 sec Big difference: (average reaction time of heated) вЂ“ (average reaction moments of normal)
: 252 sec вЂ“ 69 sec = 183 sec longer
Potato (Normal): [(98 sec) & (73 sec) + (87 sec)] / a few = 86 sec Potato (Heated): [(166 sec) + (230 sec) + (182 sec)] / 3 = 193 securities and exchange commission's Difference: (average reaction moments of heated) вЂ“ (average response time of normal)
: 193 securities and exchange commission's вЂ“ eighty six sec = 107 sec longer
The Average Entire Reaction Time
My results is support my speculation. When I heated the substrate, the reaction between substrate and the peroxide become slowly. Since the substrate have already been denatured simply by heat that made the structure of the molecule damaged. When I serve the peroxide into the evaluation tube which has potato or perhaps...
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