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The effect of enzyme concentration and enzyme activity

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Introduction

The effect of enzyme concentration and enzyme activity The purpose of the experiment * To investigate the effect of concentration of a enzyme on a substrate * To investigate enzyme activity Hypothesis I predict that as the concentration of enzyme increase the more enzyme activity will take place i.e. in this case the increase of protease enzyme will make the gelatine more runnier (break it down easier/quicker) My prediction is based on the fact that if there are more enzymes then there are more active sites. If there are more active sites then more substrate can bind to the enzymes and the substrate, in this case gelatine, can be broken down. I also predict the gelatine will become runnier as the concentration enzyme is increased. Method and Materials To carry out this experiment we used: * Funnels (same Width) ...read more.

Middle

Repeat the experiment with different concentrations of pepsin i.e. 9cm3 Pepsin and 1cm3 Water, 8 cm3 Pepsin and 2cm3 water etc. Results Concentration 100% 90% 80% 70% 60% Time Taken (Series 1) (s) 158 202 199 289 320 Time Taken (Series 2) (s) 169 200 249 268 380 Conclusion By analysing my results I can see that as the concentration of enzyme decreased the gelatine took longer to pass through the funnel. My results also support my prediction that I as the concentration of enzyme increase the more enzyme activity will take place i.e. in this case the increase of protease enzyme will make the gelatine more runnier (break it down easier/quicker). My results correspond to the biology behind this experiment as more enzymes, higher concentration, contain more active sites thus more substrate binding complexes can be made. ...read more.

Conclusion

pH levels can affect the ionic bonds between amino acids in protein molecules which makes the dysfunctional. Stirring the gelatine could have also affected our results, but to ensure it was accurate as possible, we timed the how long we stirred for, and tried to keep a standard stirring motion for each gelatine tub. To minimise this error a machine may be used instead of hands to ensure even stirring and equal stirring for all the gelatine tubs. The dependent variable is the rate at which the gelatine passed through the funnel. Any of the above could have affected this rate and made the experiment void. To avoid contact with the pepsin, we used gloves whilst handling and wore goggles to avoid any splashes towards the eyes. ?? ?? ?? ?? Abdul Samad Farhat 1 Biology AS ...read more.

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