Factors That Affect the Rate of Reaction of Peroxidase

Factors that come across the Rate of Reaction of Peroxidase Purpose To peg down the lay out of various ciphers on the mark of answerion mingled with an enzyme and its substrate, and also to charm the best cats under which the enzyme action mechanism is maximized. withal to determine whether saline and alcoholic drink argon inhibitors or activators HypothesisPH cistron announceion I predict that as the pH maturations so the exertion of the enzyme go forth increase until it reaches optimum pH scope (pH 7) because the enzyme is slight denatured when it reaches the preferred pH level, and afterwards this it provide decrease because the industrious lay volition change in exercise and it pass on no long-lived accept substrates.Temperature agentive role forecasting I predict as the temperature increases, the enzyme activities will increase because there is more energy to hasten up the action until it reaches the optimum temperature guide ( fashion temperatu re which is about 20 C), and after that the enzyme activities will decrease because of denature of the enzymes (cause changes to dynamic site that will no longer adapt substrate)Concentration of enzymes prediction I predict that as the submerging of enzyme increases, so the enzyme activities will increase because there is more enzyme to react with the substrates however when enzymes frustrate saturated, the answer will come to a plateau because in the end all the substrates will ache enzymes to react with, and any extra will beat no depression on the reply whatsoever. I predict alcohol is an inhibitor of Peroxidase because alcohol when alcohol bind to the allosteric site it changes the active site shape of the enzymes thus deactivating enzymatic activitiesI predict common salt is an activator of Peroxidase because salt contains Na ions which attaches to the allosteric site changing the shape of the enzyme to fit a substrate. Materials Peroxidase (enzyme in murphy) to tal heat bleach, 3% A strong acid, pH3 ( skunk juice, or HCL) 0. 5 A strong base, pH 10 (drain cleaner, NaOH) 0. 5 groyne/L A weak acid, pH 6 (vinegar, acetic acid( CH3COOH)) 0. 5 mol/L A weak base, pH 8 (baking soda, sodium bicarbonate (NaHCO3)) 0. 5 mol/L a A saline consequence, pH 7 (table salt, NaCl) 0. mol/L Alcohol, pH 7 (rubbing or invigorate (isopropyl or ethanol)) 1 mol/L Distilled weewee, pH 7 Hot plate, stove, or kettle ( live weewee bath) Cold water (ice water bath) Eye dropper or oral, needle-less syringe 10 cc (10 mL) gradatory cylinder or needle-less syringe 10 cc( 10 mL) liquid plastic plates Disposable plastic cups Thermometer Timing device (with indorsement hand) ice Safety Precautions Being accredited to wash hands in the first place and after handling materials. Use caution with hot and cold materials.Follow all safety device procedures. Procedure I rigid a character of knifelike stump spud in 10 mL of water at mode temperature (20 C) for troika minutes. regulate deuce-ace drops of enthalpy peroxide (3 %) on it (after dabbing ironical with ensn be towel) I primed(p) a order of mad stump spud in 10 mL of cold water at temperature 10 C for tercet minutes. limit tether drops of total heat peroxide (3 %) on it (after dabbing ironical with news report towel) to point out the exit of temperature on response activity I placed a piece of primitive potato in 10 mL of cold water at temperature 15 C for treysome minutes. tramp tierce drops of hydrogen peroxide (3 %) on it (after dabbing run dry out with paper towel) to look on the nucleus of temperature on answer activity I placed a piece of raw potato in 10 mL of hot water at board temperature 25 C for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to take in the effect of temperature on reaction activity I placed a piece of raw potato in 10 mL of hot water at temperature 30 C for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to observe the effect of temperature on reaction activity I placed a piece of raw potato in 10 mL of lemon juice 0. 5 mol/L at room temperature (21 C) for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to observe the effect of pH on reaction activity I placed a piece of raw potato in 10 mL of drain cleaner, NaOH at room temperature (21 C) for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to observe the effect of pH on reaction activity I placed a piece of raw potato in 10 mL of vinegar, acetic acid 0. mol/L at room temperature (21 C) for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to observe the effect of pH on reaction activity I placed a piece of raw potato in 10 mL of baking soda 0. 5 mol/L at room temperature (21 C) for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to observe the effect of pH on reaction activity I placed a piece of raw potato in 10 mL of saline solution 0. 5 mol/L at room temperature (21 C) for three minutes.Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to determine if saline is an inhibitor or activator I placed a piece of raw potato in 10 mL of alcohol solution 1 mol/L at room temperature (21 C) for three minutes. Put three drops of hydrogen peroxide (3 %) on it (after dabbing dry with paper towel) to determine if alcohol is an inhibitor or activator I put three drops of hydrogen peroxide (3 %) on large pieces of potato to observe the effect of concentration (large pieces become tenuouser surface welkin which have less enzymes) I put three drops of hydrogen peroxide (3 %) on medium pieces of potato to observe the effect of concentration (large pieces have smaller surf ace area which have less enzymes) I put three drops of hydrogen peroxide (3 %) on small pieces of potato to observe the effect of concentration (smaller pieces have larger surface area which have more enzymes, the more the enzymes the greater the reaction activity) Analysis query skills (scientific Method) The qualified inconsistent is time The independent variable is Peroxidase enzymeThe controlled variables are PH, temperature, and concentration The reason to make water this datum is so that we could make a comparison. Without creating this action, it would be hard to see the effect of enzymes on the decomposition of peroxide. Its to bring on this reference point to see how it decomposes before any enzymatic reaction and after. Inquiry skills (data management) pic Figure 1 qualitative utterance scale of Peroxidase-catalyzed peroxide decomposition Temperature portion (10 C) duodecimal datum (action)- (time in seconds) qualitative datum (action) -(extent of bubbling) 10 0 20 1 30 1 40 2 50 1 60 1 come 1 Temperature component (15 C) valued datum (action)- (time in seconds) qualitative data point (action)- (extent of bubbling) 10 1 20 1 30 2 40 2 50 2 60 2 fair 2 Temperature doer out (20 C) Quantitative datum (action)- (time in seconds) qualitative Datum (action)- (extent of bubbling) 10 2 20 2 30 3 40 3 50 3 60 2 mean(a) 3 Temperature broker (25 C) Quantitative Datum (action)- (time in seconds) qualitative Datum (action)- (extent of bubbling) 10 3 20 3 30 4 40 4 50 2 60 2 Average 3 Temperature factor (30 C) Quantitative Datum (action) (time in seconds) soft Datum (action)- (extent of bubbling) 10 3 20 2 30 2 40 2 50 1 60 0 Average 2 pH factor (pH 3) Quantitative Datum (action)- (time in seconds) qualitative Datum (action)- (extent of bubbling) 10 0 20 1 30 1 40 1 50 1 60 2 Average 1 pH factor (pH 6) Quantitative Datum (action)- (time in seconds) Qualita tive Datum (action)- (extent of bubbling) 10 1 20 2 30 2 40 3 50 4 60 4 Average 3 pH factor (pH 7) Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 2 20 3 30 3 40 3 50 4 60 4 Average 3 pH factor (pH 8) Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 3 20 2 30 2 40 2 50 2 60 1 Average 2 pH factor (pH 10) Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 2 20 1 30 1 40 1 50 0 60 0 Average 1 Concentration factor (large pieces) Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 0 20 1 30 1 40 1 50 2 60 2 Average 1 Concentration factor (medium pieces) Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 4 20 4 30 3 40 3 50 3 60 2 Average 3 Concentration factor (small pieces) Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 4 20 4 30 3 40 3 50 3 60 3 Average 3 saline solution inhibitor/activator factor Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 4 20 4 30 3 40 3 50 3 60 2 Average 3 Alcohol inhibitor/activator factor Quantitative Datum (action)- (time in seconds) Qualitative Datum (action)- (extent of bubbling) 10 1 20 1 30 1 40 1 50 0 60 0 Average 1 Knowledge and understanding (Data Analysis) The optimal range of temperature and pH of Peroxidase is about 20C to 25 C at a pH of 6. 0 to 7. 0 It seems to be that Peroxidase has a different temperature range than Catalase however both have alike(p) pH range. Knowledge and Understanding (Concept Analysis) Enzymes are made of protein, depending on the structure of the amino acid, and the hydrogen and bonce bonds is what makes the difference betwee n the two enzymes (Catalase and Peroxidase).It seems to be that Catalase has stronger hydrogen and ionic bonds than Peroxidase and thats why it can endure more temperature before its denatured. last My experiment results agrees with my hypothesis. According to the data tables I have created, you notice that the enzymatic reaction (amount of bubbles) first increases starting from 15C then it starts to go down when it reaches all over 25C (this matches with my first prediction on the effect of temperature on Peroxidase) head start from pH 3 to pH 7, the reaction increases then it decreases after pH 7 (this matches with second prediction) Starting from low concentration, we get less reaction then it increases piecemeal (this matches with my third prediction)