Factors That Affect the Rate of Reaction of Peroxidase

Factors that Affect the Rate of Reaction of Peroxidase Purpose To check off the subject of various factor outs on the rate of answer between an enzyme and its substrate, and also to determine the optimal straddles under which the enzyme natural action is maximized. Also to determine whether saline solution and alcoholic beverage are inhibitors or activators HypothesisPH factor prevision I predict that as the pH gains so the exertion of the enzyme leave alone addition until it reaches optimum pH appreciation (pH 7) because the enzyme is less denatured when it reaches the preferred pH level, and after this it will decrease because the spry site will motley in shape and it will no longer accept substrates.Temperature factor prophecy I predict as the temperature increases, the enzyme activities will increase because on that point is more energy to speed up the answer until it reaches the optimum temperature range ( style temperature which is about 20 C), and after that the enzyme activities will decrease because of denature of the enzymes (cause changes to active site that will no longer fit substrate)Concentration of enzymes prediction I predict that as the immersion of enzyme increases, so the enzyme activities will increase because there is more enzyme to react with the substrates however when enzymes get saturated, the chemical reaction will come to a plateau because eventually all the substrates will take up enzymes to react with, and any extra will have no prepare on the reaction 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 salt is an activator of Peroxidase because salt contains Na ions which attaches to the allosteric site ever-changing the shape of the enzyme to fit a substrate. Materials Peroxidase (enzyme in stump spud) Hydrogen peroxide, 3% A strong acid, pH3 (lemon juice, or HCL) 0. 5 A strong base, pH 10 (drain cleaner, NaOH) 0. 5 mol/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 solution, pH 7 (table salt, NaCl) 0. mol/L Alcohol, pH 7 (rubbing or spirits (isopropyl or ethanol)) 1 mol/L Distilled water, pH 7 Hot plate, stove, or kettle (hot water bath) ice-cold water (ice water bath) Eye dropper or oral, needle-less syringe 10 cc (10 mL) Graduated cylinder or needle-less syringe 10 cc( 10 mL) Disposable plastic plates Disposable plastic cups Thermometer Timing device (with consequence hand) ice Safety Precautions Being sure to wash hands in front and after handling materials. Use caution with hot and cold materials. comprise all safety procedures. Procedure I placed a dapple of altogether white tater vine in 10 mL of water at room temperature (20 C) for trio minutes. Put collar drops of total heat peroxide (3 % ) on it (after dabbing change with composing towel) I placed a piece of lovesome potato in 10 mL of cold water at temperature 10 C for three minutes. Put three drops of henry peroxide (3 %) on it (after dabbing dry with paper towel) to observe the effect of temperature on reaction exertion I placed a piece of raw potato in 10 mL of cold water at temperature 15 C for three minutes.Put three drops of henry 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 hot water at room temperature 25 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 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 reac tion 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 reacti on 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 humongous pieces of potato to observe the effect of soaking up (large pieces have smaller stand up reach 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 surface area which have less enzymes) I put three drops of hydrogen peroxide (3 %) on small pieces of potato to observe the effect of concentration (smalle r pieces have larger surface area which have more enzymes, the more the enzymes the greater the reaction activity) Analysis interrogation skills (scientific Method) The dependant variable is time The independent variable is Peroxidase enzymeThe controlled variables are PH, temperature, and concentration The reason to occasion 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 create this reference point to see how it decomposes before any enzymatic reaction and after. Inquiry skills (data management) pic Figure 1 Qualitative observation scale of Peroxidase-catalyzed peroxide decomposition Temperature factor (10 C) vicenary datum (action)- (time in seconds) Qualitative datum (action) -(extent of bubbling) 10 0 20 1 30 1 40 2 50 1 60 1 Average 1 Temperature factor (15 C) Quantitative data point (action)- (time in seconds) Qualitative datum (action)- ( extent of bubbling) 10 1 20 1 30 2 40 2 50 2 60 2 Average 2 Temperature factor (20 C) Quantitative datum (action)- (time in seconds) Qualitative data point (action)- (extent of bubbling) 10 2 20 2 30 3 40 3 50 3 60 2 Average 3 Temperature factor (25 C) Quantitative datum (action)- (time in seconds) Qualitative data point (action)- (extent of bubbling) 10 3 20 3 30 4 40 4 50 2 60 2 Average 3 Temperature factor (30 C) Quantitative data point (action) (time in seconds) Qualitative data point (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 data point (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) Qualitative Datum (action)- (extent of bubbling) 10 1 20 2 30 2 40 3 50 4 60 4 Average 3 pH factor (pH 7) Quantitativ e 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 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 acquaintance 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 various temperature range than Catalase however both have similar pH range. Knowledge and Understanding (Concept Analysis) Enzymes are made of protein, depending on the structure of the amino acid, and the hydrogen and noodle bonds is what makes the difference between the two enzymes (Catalase and Peroxidase).It seems to be that Catalase has stronger hydrogen and ionic bonds than Peroxidase and th ats why it can withstand more temperature before its denatured. Conclusion My experiment results agrees with my hypothesis. According to the data tables I have created, you recognise that the enzymatic reaction (amount of bubbles) first increases starting from 15C then(prenominal) it starts to go down when it reaches over 25C (this matches with my first prediction on the effect of temperature on Peroxidase) beginning 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 gradually (this matches with my triplet prediction)