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Enzyme lab record

 Enzyme lab report Essay

п»їName: Andi Nadya Amanda

Period: 4

Class: 11

Enzyme Lab Statement

Question

Just how heats effect the length of effect time of a great enzyme?

Speculation

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.

Variable

Independent Variable: High temperature

Dependent Changing: length of the response time

Constants

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.

Components

Stopwatch

Test tube

6th little part of potato (cut into sq shape)

six Little piece of meat

Peroxide liquid

Process

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.

Data Processing/Presentation

Length of the Effect Time

Substrate

Length of Reaction Time in Condition

Difference

Normal

Heated

VARIOUS MEATS

Trial 1

64 sec

244 sec

180 securities and exchange commission's longer

Trial 2

seventy five sec

271 sec

196 sec for a longer time

Trial several

67 sec

241 securities and exchange commission's

174 sec longer

SPUD

Trial one particular

98 sec

166 sec

68 sec longer

Trial 2

73 sec

230 sec

157 sec for a longer time

Trial several

87 sec

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) – (average reaction moments of normal)

: 252 sec – 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) – (average response time of normal)

: 193 securities and exchange commission's – eighty six sec = 107 sec longer

Chart

The Average Entire Reaction Time

Time (sec)

300 –

270 –

240 –

210 –

180 –

150 –

120 –

90 –

60 –

30 –

0 –

(Meat)(Potato)

Typical HeatedSubstrate

Realization

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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