Enzymes are “proteins that help lower the energy necessary to do chemical reactions within the body”. They are considered biological catalyst. When the environment changes, the ability of an enzyme to catalyze a reaction decreases. Very high temperatures can denature enzymes by destroying their bonds and their shapes. Low temperatures, can cause enzymes to slow down and decrease their rate of interaction with substrates. The structure of an enzyme are chains of amino acids, and have a specific shape that allow chemicals to react with the enzyme. Enzymes are natural atoms that altogether speed up the rate of essentially all of the chemical reactions that take place inside cells. A lab was conducted to test the effects of different diets on enzyme …show more content…
In this diet, as stated in the pink packet, people drink Alkaline water, which has a pH level around 8. This means it is less acidic and has a lower amount of hydrogen ions. This water then helps prevent acid reflux, since the high pH level kills an enzyme called pepsin, an enzyme that breaks down food proteins. Alkaline water is also said to reduce body fat, support the immune system, and achieve better health in general. In this lab, Alkaline water was placed in a test tube that was filled with starch and amylase, which is an enzyme. Another test tube was filled with starch and amylase as well, but instead of Alkaline water it was filled with distilled water. This would help see if the Alkaline water would have a positive test, like the distilled water, or have a negative test, meaning the enzymes did not break down the starch. It would also see if the Alkaline water was more effective than regular water by breaking down the enzymes at a faster rate. To simulate the average body temperature, a glass of water was heated up to be around 98.6 degrees fahrenheit. Once the two test tubes had a few minutes to react, around 3 to 5, Benedict's solution was placed in both. This was an indicator to see if a reaction had occurred, and would change color if one had. The two test tubes were then placed in the water, and sat for around 5 to 6 minutes until a reaction had started to occur. Both the distilled water and the Alkaline …show more content…
This diet, as stated in the pink packet, is when you start a low carbohydrate, high-fat diet. This diet limits carbohydrates and protein in favor of high-fat foods, and it leads to rapid weight loss. The diet forces the body to burn fats rather than carbohydrates. In this lab, there is one test tube, which contained amylose, amylase, and low pH water. In another test tube, there was amylose, amylase, and distilled water, instead of low pH water. This helps in seeing if the low pH water would have a positive test, like the distilled water, or have a negative test, which will mean the enzymes did not break down the starch. Benedicts is an indicator in order to see if a reaction occurs. After 5 minutes, Benedict's solution was added to both of the tests tubes, in order to see if there was a color change between the two test tubes. As the data from the lab shown, all throughout the experiment there were color changes, but each experiment had the same color. Both of the test tubes were put on a hot plate at 98.6 degrees Fahrenheit, which is the normal body temperature. This was done in order to see if a reaction had occurred. The low pH water and the distilled water had altered colors, this means the enzymes in both test tubes had broken down the starch. The Ketogenic diet lab for control and experimental came out positive, this means that the diet is effective. Since the low pH water and the distilled water came
In the first part of the experiment, Part A, the standard solutions were prepared. As a whole, the experiment was conducted by four people, however, for Part A, the group was split in two to prepare the two different solutions. Calibrations curves were created for the standard solutions of both Red 40 and Blue 1. Each solution was treated with a serial 2-fold dilution to gain different concentrations of each solution.
Abstract In this experiment it was examined whether the enzyme peroxidase will work fastest in a pH of 8.0. We placed the enzyme peroxidase in a reaction with guaiacol and hydrogen peroxide in four different pH solutions. Then recorded the absorbencies for each reaction until all substrates were used up, and calculated the initial reaction velocities for each. We found that the reaction in a pH 7.0 solution had the highest initial reaction velocity.
Introduction: Enzymes are needed for survival in any living system and they control cellular reactions. Enzymes speed up chemical reactions by lowering the energy needed for molecules to begin reacting with each other. They do this by forming an enzyme-substrate complex that reduces energy that is required for a specific reaction to occur. Enzymes determine their functions by their shape and structure. Enzymes are made of amino acids, it 's made of anywhere from a hundred to a million amino acids, each they are bonded to other chemical bonds.
Enzymes are proteins that significantly speed up the rate of chemical reactions that take place within cells. Some enzymes help to break large molecules into smaller pieces that are more easily absorbed by the body. Other enzymes help bind two molecules together to produce a new molecule. Enzymes are selective catalysts, meaning that each enzyme only speeds up a specific reaction. The molecules that an enzyme works with are called substrates.
The unknown substance contained glucose, starch, and proteins. We know that the substance contained glucose because when we added the Benedict Solution, the substance turned from its initial color blue to it’s final color orange meaning the food sample reacted to the solution. We also know that starch was present in the substance because when we used the Lugol 's solution the substance reacted and turned from its initial color yellow to its final color blue/black. Lastly we know that the substance contains Proteins because of its reaction with Biuret solution.
They tested how the temperature would affect the rate of reaction. This was observed by the amount of time it took for the solution to change colors. For many chemical reactions there is an optimum temperature at which the chemicals will react with each other. As was found in their experiment, the temperature affected the rate of reaction. (Deoudes, 2010).
Our hypotheses for the biuret reagent test is the the distilled water will turn blue, showing a negative test result. Also, the albumin will turn purple, showing a positive test result. For the iodine test, our hypothesis is that the water will turn orange and the starch suspension and potato juice will be black. In other words, the distilled water tube will have a negative result and the starch suspension and potato juice will have a positive result. The hypothesis for the benedict’s reagent test is the test tube containing water will be blue after heating and the test tube containing the glucose solution will be orange after heating.
Investigable Question My investigable question for the LJOC experiment was how does the pH level of the water in the jars affect the population size of protozoans? pH level, is a scale that measures the concentration of hydrogen ions. On the pH scale, somewhat surprisingly, 7 is neutral—not 0, and anything higher than 7 is basic, and anything lower than 7 is acidic. Background When we (Maleek and I) setup the experiment, which involved 3 jars, we weighed some grass and put some of the grass into each of the jars.
Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.
Introduction: In this assignment, I will be doing two experimentations on examining the impact of temperature on the Alka-Seltzer’s response time. The first experimentation that I will be doing involves some water that is room temperature. The second experimentation that I will be doing involves some water that is very hot. If I want to be able to figure out the impact of the temperature on water, I will have to document the time it will take for the Alka-Seltzer to go into solution.
The purpose of this lab is to determine the relationship that exists between the number of amylase gene copies and ancestral diet. As the human civilization moved forward toward agriculture the diets of humans also changed. Depending on where the humans originated would give insight to how much of their diet was starch based. My family’s geographic origins are from China. Thus knowing that the country has a high starch based diet, we would suggest that I would have a high amylase production.
Introduction: Enzymes are biological catalysts that increase the rate of a reaction without being chemically changed. Enzymes are globular proteins that contain an active site. A specific substrate binds to the active site of the enzyme chemically and structurally (4). Enzymes also increase the rate of a reaction by decreasing the activation energy for that reaction which is the minimum energy required for the reaction to take place (3). Multiple factors affect the activity of an enzyme (1).
A scale of zero to five was used to describe the reactions, with zero being no reaction at all, one being a slow reaction, and five being a very fast reaction. The materials used were a test tube rack, six test tubes, a test tube clamp, forceps, a graduated cylinder, four small pieces of liver, one piece of potato, one piece of hamburger meat, approximately forty milliliters of hydrogen peroxide in a forty milliliter beaker, a splint, and matches. An ice bath and boiling water was required for testing, where a hot plate was used to boil the water. Each test tube given a label, which were “cold”, “room”, “hot”, “warm”, “potato”, “meat”, and
These enzymes have a secondary and tertiary structure and this could be affected by increases and decreases in temperature beyond the optimum temperature of the enzyme to work in. Mostly enzymes are highly affected any changes in temperature beyond the enzymes optimum. There are too
Finding out the protein concentration in three different drinks to see if the food labels are telling the truth. The Bradford Assay experiment will be conducted to find out whether the protein concentration is true on the food label. We will be collecting the absorbances of each of these drinks and making a standard curve chart that will show which drink is high in protein. The FDA is the Food and Drug Administration and they are responsible for protecting the public health and making sure that the items consumed everyday by individuals are safe.