Factors That Affect the Rate of Reaction of Peroxidase

Factors that Affect the Rate of Reaction of Peroxidase Purpose To decide the military force of various chemical elements on the rate of chemical reception between an enzyme and its substrate, and also to determine the optimal asserts under which the enzyme performance is maximized. Also to determine whether saline and inebriantic beverage are inhibitors or activators HypothesisPH means prognostication I predict that as the pH make ups so the performance of the enzyme pull up stakes increase until it reaches optimum pH orbit (pH 7) because the enzyme is less denatured when it reaches the preferred pH level, and after this it will decrease because the prompt site will replace in shape and it will no longer accept substrates.Temperature factor omen I predict as the temperature increases, the enzyme activities will increase because thither is more energy to speed up the reaction until it reaches the optimum temperature range ( inhabit 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 denseness 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 reaction will come to a plateau because eventually all the substrates will acquit enzymes to react with, and any extra will have no subject 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 changing the shape of the enzyme to fit a substrate. Materials Peroxidase (enzyme in tater) Hydrogen bleach, 3% A strong acid, pH3 (lemon j uice, or HCL) 0. 5 A strong base, pH 10 (drain cleaner, NaOH) 0. 5 bulwark/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) frigidity 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 split second hand) ice Safety Precautions Being sure to wash hands forward and after handling materials. Use caution with hot and cold materials. ensue all safety procedures. Procedure I placed a put up of piercing spud in 10 mL of water at room temperature (20 C) for trine minutes. Put triple drops of henry peroxide (3 %) on it (after dabbing juiceless with story towel) I placed a piece of black stump spud in 10 mL of cold water at temperature 10 C for three minutes. Put three drops of henry peroxide (3 %) on it (after dabbing change with paper towel) to observe the effect of temperature on reaction exertion I placed a piece of raw white potato in 10 mL of cold water at temperature 15 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 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 reaction act ivity 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 activ ity 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 immense pieces of potato to observe the effect of concentration (large pieces have smaller uprise line of business 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 (small er pieces have larger surface area which have more enzymes, the more the enzymes the greater the reaction activity) Analysis doubt skills (scientific Method) The dependant variable is time The independent variable is Peroxidase enzymeThe controlled variables are PH, temperature, and concentration The reason to micturate 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) denary datum (action)- (time in seconds) Qualitative data point (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)- (exte nt of bubbling) 10 1 20 1 30 2 40 2 50 2 60 2 Average 2 Temperature factor (20 C) Quantitative data point (action)- (time in seconds) Qualitative datum (action)- (extent of bubbling) 10 2 20 2 30 3 40 3 50 3 60 2 Average 3 Temperature factor (25 C) Quantitative data point (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 datum (action) (time in seconds) Qualitative datum (action)- (extent of bubbling) 10 3 20 2 30 2 40 2 50 1 60 0 Average 2 pH factor (pH 3) Quantitative data point (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) Quantitative Da tum (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 noesis 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 antithetic 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 bean 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 thats why i t can withstand more temperature before its denatured. Conclusion My experiment results agrees with my hypothesis. According to the data tables I have created, you unwrap that the enzymatic reaction (amount of bubbles) first increases starting from 15C and so it starts to go down when it reaches over 25C (this matches with my first prediction on the effect of temperature on Peroxidase) showtime 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 deuce-ace prediction)