Effect on Enzyme Activity Essay

EFFECT OF HEAT, PH AND SUBSTRATE FOCUS ON ENZYME ACTIVITY|

Seek to investigate the effect of Heat, Ph and substrate focus on the rate of enzyme activity. Hypothesis That just a certain, heat, ph and concentration will the enzyme's activity be at its optimum, this can be being the right environment for doing it to function. Portion A – Effect of temp on Rennin

Intro Heat affects the speed at which substances collide together. An increase in temperatures will inturn increase activity and rate of reacton. Enzymes just work at a unique temperature. Nutrients are specially folded to form active sites of a specific shape, and high temperatures can change the shape from the active sites, causing enzyme to be denatured.. Rennin is definitely enzyme seen in stomach of mammals in order to solidiy milk. Materials

* Rennin solution

* 120ml of milk

* 12 Evaluation tubes

2. Stopwatch

5. Test tube rack

* Measuring cylinder

* Water bath

5. Ice

* Thermometer

Method

1 ) Give every single test pipe a number from 1-12.

2 . In each test pipe place 10ml of milk.

3. Place test tubes 1-4 in ice normal water.

5. Measure the heat of the normal water and record results in table. 5. Place 10 drops of rennin solution in test tubes 3 and 4. Test tubes 1 and two are handles and no rennin will be put into them. 6th. Begin time. Check if the milk provides clotted in each evaluation tube simply by removing from your ice normal water and tilting slightly just about every 30 seconds. If the milk provides clotted it should not move. 7. Record the time considered for the milk to solidify completely for each evaluation tube inside the results desk. 8. Place test conduit 5—8 in a water bath of approximately 37oC. 9. Duplicate steps 5-7 but keep test tubes 5 and 6 since conntrol's – add simply no rennin.. 15. Place test tubes 9-12 in a water bath of around 80oC. 11. Repeat steps 5-7 yet leave test out tubes being unfaithful and 15 as the controls- put no rennin. Results Temperature of Water Bath| Test Tuvbe Number| Time considered for Dairy to Solidify (mins)| | 1 Control| -

| 2 Control| -

0-10| 3 Treatment| * 12-15

| 5 Treatment| * 15

| 5 Control| -

37| 6 Control| -

| 7 Treatment| 2

| 8 Treatment| 2

| 9 Control| -

80| 10 Coontrol| -

| 11 Teatment| * 12-15

| 12 Treatment| 2. 15

The goal of the control test pontoons were too compare the results with the test pontoons with rennin, and to justify that heat has an effect on enzyme activity. From the results in the table the fastest result of clotting the milk took place at 37o C, this is the optimum temp for the activity of tyhr enzyme present in the stomach know while rennin. It is because the temperatures of the tummy is 37o C, in fact it is at this temp that rennin actively clots milk in the stomach. Anything at all outside this kind of temperate the enzyme activity decreased/denatured.

Portion B – Effect of Enhancements made on Ph in Enzyme Catalase

Intro Ph affects the activity of an enzynme in a similar manner to this of temperature. Enzymes wil have a unique pH pertaining to optimum function. If enxzyme put into environment outside optimum ph, it will eventually change the...

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