Lab: Enzymes Experiment: Effect of low pH on Enzyme’s


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I need a help with my final applied lab outline and lab. I turned in an outline already, but there was major changes she needed done. Can someone help me with the changes / final lab. I have attached the corrections I needed help with. ATTACHMENT PREVIEW Download attachment Cortez Lab final outline ver 1 graded.docx Lab: Enzymes Experiment: Effect of low pH on Enzyme’s activity Date Introduction Enzyme’s activity might get influenced owing to several factors such as; pH, temperature etc. How pH affects the action of enzyme it may be understood through addition of acid and base (in the form of food) in reaction mixture or by encouraging direct reaction between enzyme and food stuff (Eswar et al., 2008). Objective Recognition of impact of low pH on the activity of enzyme. Material Required Yeast, H2O2, Fresh meat (fish) means; acidic food, Fresh vegetable (potato) means; alkaline food, Scaled Beaker and Dropper and so on. Hypothesis Low pH can affect enzyme’s activity. Hypothesis Testing Catalase enzyme reacts on its substrate in the following manner: H2O2 = H2O+1/2O2↑ If pH could affect the activity of an enzyme then any transformation introduced in it might influence the level of oxygen too therefore; the procedure related with creation of bubble might get affected as well because, it depends on oxygen’s level. Method The experiment was performed in the following way: Reaction of yeast was promoted on Hydrogen peroxide in the presence of food. Here we need to include both types of food means; acidic and alkaline with the intention that, impact of acidic as well as basic both types of pH on enzyme’s action might be scrutinized. Owing to catalase (present in yeast), oxygen gas was released from H2O2 in the form of bubbles. Now, by measurement of level of bubbles, enzyme’s action on food items could be observed effortlessly. Here are the details of protocol followed by me: 1. 1 cm. cube of meat was added in to a 100 ml graduated cylinder. 2. Addition of 2cm3 of yeast (a source of catalase enzyme) was also done into the same cylinder. 3. Then I introduced 2 ml. of Hydrogen peroxide into a boiling tube. 4. Cylinder and boiling tube both were kept in the water bath at 250C. 5. Afterwards, I poured Hydrogen peroxide from boiling tube into the cylinder. 6. Further, I noted the volume (initial volume) of fluid present in the cylinder in an immediate mode and recorded the same. 7. After 2 minutes again I noted the volume (final volume) and recorded it. 8. Initial volume was subtracted from final volume so that, an idea about the volume of foam could be gained. 9. Further, I repeated the same procedure by replacing the acidic food from alkaline one (1 cm. cube of potato). 10. On the basis of data obtained from above experiment, I prepared a table and graph that have been presented below. Result Collection of Data Collection of data can be done with the help of graduated cylinder. Table 1: Effect of acidic and basic conditions on Enzyme’s activity Tube Food Initial volume Final Bubbling (foam level) volume Final volume -Initial volume 1 Potato (basic) 25.00 ml. 28.40 ml. Bubbling Present, volume= 3.40 ml. 2 Fish- meat (acidic) 25.00 ml. 26.20 ml. Bubbling Present, volume= 1.20 ml. Graph Activity of Enzyme 0__1__2__3__4__5__6__7__8__9__10__11_ pH Discussion Data Analysis Data analysis might be performed through having an idea about altered pH condition and level of oxygen generated. Observation With the aid of data gained via experiment, we might identify diminished oxygen generation during acidic condition because of reduced activity of enzyme, but in basic situation, enzymatic activity is superior so; augmentation in foam’s creation may be observed here. In addition, according to the graph, maximum activity of enzyme could be viewed at pH=8. Thus; my hypothesis that acidic fluid can affect enzyme’s activity (adversely here) could be established and can be acknowledged too. It reveals the requirement of establishment of proper pH conditio

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