Effect of temperature on the enzyme pectinase in fruit juice production.
Effect of temperature on the enzyme pectinase in fruit juice production AIM: To investigate the effect of temperature on the work of the enzyme pectinase in fruit juice production. INTRODUCTION It is stated that temperature has an effect on Enzymes. I am going to investigate this fact using my chosen enzyme Pectinase. This enzyme is used in the fruit juice industry and I am going to use this enzyme to explore the question: How Does Temperature Affect Enzymes? BACKGROUND INFORMATION Enzymes are biological catalysts that speed up the rate of a reaction without being changed or used up in any way. They are protein molecules that are tailored to recognize and bind specific reactants and speed their conversion into products. These proteins are responsible for increasing the rates of all of the many thousand of reaction taking place inside cells. Activation energy is the energy barrier over which the molecules in a system must be raised for a reaction to take place. The use of enzymes lowers the activation energy so the reaction can proceed at a faster rate. ( GRAPH TAKEN FROM REFERENCE 7) A number of factors affect the activity of enzymes in speeding conversion of reactants to products. These factors are; . PH: Each enzyme has an optimal pH range that help maintain its normal configuration in an environment which it operates. The tertiary structure of a protein
To determine the effect of Detergent on the Permeability of Cell Membranes.
To determine the effect of Detergent on the Permeability of Cell Membranes Background All living cells are surrounded by a plasma membrane, made up of a bi-layer of phospholipids. A cell membrane is very thin, on average it is 7nm. Unlike ordinary (neutral) lipids, each phospholipid molecule has a hydrophilic, water miscible head. This occurs because one of the fatty acid molecules of the tryglyceride is replaced by a phosphate group. This phosphate group, with the glycerol, forms the head of the molecule and because it is a polar molecule i.e. has an uneven distribution of electrical charge, it is hydrophilic. The other end, with the two tails, however, is still hydrophobic and non-polar. In the cell membrane the phospholipids molecules are arranged in a bilayer with the polar heads on the outside and the hydrophobic tails directed inwards. (See diagram below). As well as phospholipids, cell membranes also contain cholesterol, proteins, glycoproteins, and glycolipids. Cholesterol has hydrophilic heads and hydrophobic tails, and is important for maintaining the fluidity of the cell membrane. The main function of proteins is to act as transport proteins, which are hydrophilic channels, which only allow certain ions or molecule through, with each channel being specific to a certain one. The cell membrane is said to be partially permeable and acts as a barrier to the
How does the pH affect the activity of amylase
How does pH affect the activity of the Amylase? In this investigation I am going to consider how different pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for a yellow brown liquid to be shown, which would show that there is no starch present in the solution because it would have been broken down by amylase in solutions under ph levels. Hypothesis I would expect that when the pH is increasing towards the optimum level the rate of reaction would be at the highest point but when it has reached its optimum level the rate of the activity of the enzyme would decrease. The change in pH would affect the ionisation of the side groups in the enzymes amino acid residues this would then affect the overall shape of the enzyme molecule and would then affect the efficiency of formation of enzyme-substrate complexes. Variables The independent variable is pH as I am adjusting the pH in each experiment, the pHs that are being used are 3, 4, and 6,8,10. With this different range of pH I hope to see what will happen to the rate of the reaction. The dependent variable is the time it takes for the amylase to break down the starch molecules, so at the end point I hope to see a yellow solution as this would indicate that there is no starch present in the solution The Controlled variables would be the same volume
A comparative study of the density of patella vulgata (common limpet) across a sheltered shore and an exposed shore.
A comparative study of the density of patella vulgata (common limpet) across a sheltered shore and an exposed shore Aim: - To investigate the limpet density of patella vulgaris (common limpet) across a sheltered rock shore and an exposed rocky shore at the optimum niche level at both shores. Introduction: - Limpets are distinctive animals that are best known for their ability to cling onto rocks. Patella vulgata (common limpet) can be found wherever there is a rock layer firm enough for it to attach to the rocks or stones, this can be from the high shore down to the lowest part of the tide. It is abundant on all rocky shores of all wave exposure. The limpet is usually not abundant on shores where there are large growths of seaweed. The conical shell of Patella vulgata is up to 6 cm long with radiating ridges and the top central or slightly forward. Individuals from the high shore generally have a taller shell and smaller shell length when compared to juveniles and low shore animals. The outer surface of the shell is greyish white, sometimes with a yellow tint, and has crude radiating ridges and well-marked growth lines. The inner surface is smooth and greenish-grey in colour. The sole of the foot is yellowish, dull orange or brown with a grey or greenish tinge. The mantle skirt is fringed with transparent tentacles arranged in three series of different lengths,
AN INVESTIGATION INTO HOW TEMPERATURE AFFECTS THE PERMEABILITY MEMBRANE OF A BEETROOT.
AN INVESTIGATION INTO HOW TEMPERATURE AFFECTS THE PERMEABILITY MEMBRANE OF A BEETROOT. TASK IN BRIEF For this experiment, I am investigating the effect of temperature on the permeability of a beetroot membrane. First thing I did was I measured out 5 100cm³ of distilled water, and placed them into 5 different temperatures. Using the cork borer, I cut out one cylinder for each temperature, and then trimmed to a length of 2.5cm. After, I put the trimmed beetroot into the 5 different temperatures and left them for 25minutes. After 25miutes, I decanted the liquid containing the leaked beetroot pigment at each temperature into a cuvette, and then placed it into a calorimeter which has a blue filter. Then I measured the percentage light transmission for each temperature. And lastly I collected results for others in class to use it for comparison. PREDICTION I believe that more betalain pigment will be released from the beetroot as the temperature increases. High temperatures may distort the active site of the carrier affecting the shape of the fluid mosaic model membrane. The increase of kinetic energy will speed up the diffusion rate of the red pigment to a point. Then the structural damage of the membrane and the denatured proteins will increase the amount of red pigment escaping out of the cells. TABLE OF RESULTS Table to show the percentage light transmitted through a
The effect of temperature on the enzyme Catalase.
The effect of temperature on the enzyme Catalase Aim In this experiment I'm aiming to find the effect of temperature on an enzyme. To do this I'm using the enzyme Catalase and it's reaction with hydrogen peroxide 2H2O2. Safety This experiment uses a highly corrosive and a highly irritant substance called Hydrogen Peroxide. Whilst handling this substance we should wear eye goggles and if I had long hair I would tie this back. Also we need to be careful not to get Hydrogen Peroxide on our skin, clothes, or if any was to get spilt that we didn't touch it directly. We will also be handling hot water so we have to be careful with this, especially when we have the test tubes in the hot water bath. Also the test tubes and its contents could become hot so we need to use a test tube holder when handling the test tube and a test tube rack when putting the test tube down. We need to make sure that we don't leave the test tubes incase someone else was to touch them, and therefore could burn themselves. When we are heating the test tubes they should be pointing away from everybody. When pouring the end substances away, we also need to be careful about splashes, and also rinse the sink incase someone else or I was to touch it. Plan Fair Test - To make my experiment a fair test I will need to check my test tubes and any other equipment that might come in contact with
Effect of temperature on membranes
Title : Effect of temperature on membranes Objective : To investigate the effect of temperature on membranes Introduction : Cell Membrane The cell membrane refers to any membranes found within a cell.1Many cellular processes that are occurring simultaneously in the cells are affected by the cell membrane. There are many membranes within a cell which surround the different organelles in the cell but the most important cell membrane is the cell surface membrane which acts as a barrier between the internal environment of the cell and the external environment. In fact, all membranes acts as barriers by controlling the substances which passes through them to allow the fluid on either side of the membrane to have different compositions to create different conditions to suit reactions that occur.2 Image 1: Model of the phospholipid bilayer3 The structure of cell membranes is usually one of a phospholipid bilayer. Other structures which may be formed by the phospholipids are monolayer, micelles and liposome. The cell surface membrane is frequently described by the model of floating proteins in a lipid sea. In 1972, S. Jonathon Singer and Garth Nicholson proposed a fluid mosaic model for the structure of biological membranes. Evidence for this model came from the freeze-fracture technique.4 A piece of plasma membrane is frozen and then split along a plane in the middle of the
Analysing the vitamin C content in different fruit juices
Title : The Vitamin C Content in Fruit Juices Name : Yii Seng Ong Date : 28 August 2011 Class : 12M15 Student ID : 2011200378 Name of lecturer : Madam Ida Muryany binti Md. Yasin Objective . To determine and compare the concentration of vitamin C in different kind of fruit juices 2. To determine and compare the concentration of vitamin C in freshly prepared fruit juices and carton fruit juices Introduction . Vitamin C Vitamin C or also can be known as ascorbic acid is the elonic form of 3-oxo-L-gulofuranolactone. It can be synthesized from glucose or extracted from other plant sources such as blackcurrants, rose hips or citrus fruits. The empirical formula for vitamin C is C6H8O6. Other than that, the molecular weight for ascorbic acid is 176.1. Its melting point is about 190°C( with decomposition). The appearance is white to slightly yellowish crystalline powder. It is practically odourless, with a strong acidic property and a sour taste. Figure 1 : 2D structure of vitamin C Figure 2 : 3D structure of vitamin C Generally, vitamins are a group of complex organic compounds which play an essential role in animal metabolic process but which the animal cannot synthesis. Vitamins do not provide energy however, in their absence the animal develops certain deficiency diseases or other
The Effect of Substrate Concentration on Enzyme Action.
The Effect of Substrate Concentration on Enzyme Action Aim The aim of this investigation is to determine the effect of substrate concentration on enzyme action. The reaction analysed was that between the substrate hydrogen peroxide and the enzyme catalase found in yeast to break down the hydrogen peroxide. Background Catalase behaves as a catalyst for the conversion of hydrogen peroxide into water and oxygen. Catalase is an example of a particularly efficient enzyme. Catalase has one of the highest turnover numbers for all known enzymes (40,000,000 molecules/second). This high rate shows an importance for the enzymes capability for detoxifying hydrogen peroxide and preventing the formation of carbon dioxide bubbles in the blood and this is why this enzyme is formed in the body. Catalase is made in the liver when found in the body. But for the purpose of this experiment yeast shall be used as the form of catalase. (1) Hydrogen peroxide is a by-product of respiration; it also simplifies the whole process of growing fungi and in the treatment of contaminated waters. Since it was first commercialised in the 1800's, H2O2 production has now grown to over a billion pounds per year (as 100%). In addition to pollution control, H2O2 is used to bleach textiles and paper products, and to manufacture or process foods, minerals, petrochemicals, and consumer products (detergents). Its
Investigating the Effect of Ethanol Concentration on the Rate of Respiration in Yeast.
Investigating the Effect of Ethanol Concentration on the Rate of Respiration in Yeast Respiration is the process by which the energy in food molecules is made available for an organism to do biological work. Respiration produces ATP, which is the form of energy, made by most organisms, and they use it for their survival. Yeast cell, along with all other cells respire, and I am going to investigate the effect on the rate of respiration when I add various concentrations of alcohol to it. Scientific Theory: There are many factors that can affect the rate of respiration in a yeast cell. In my experiment, I am going to develop this with how an alcohol affects the rate at different concentrations. The equation for aerobic respiration is C6H12O6 + 6O2 6CO2 + 6H2O + Energy ... Is the standard equation before the alcohol is added. As the alcohol is the factor I am assessing, then the concentrations of the yeast solution, and how much sugar I am adding, need to be determined before I can add the different volumes of alcohol, in this case Ethanol. I am going to do this by carrying out preliminary experiments. Glucose concentration is an important part in the reaction as this helps the reaction to get started. If too much glucose is added, then this has an osmotic effect on the yeast cell, pulling all the water out of them and preventing the from respiring. This
