Enzyme Lab

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Introduction Enzymes are molecules of protein and structural nature which catalyze chemical reactions, given that they are thermodynamically possible. An enzyme causes a chemical reaction that is powerfully possible, but proceeds at a very low speed it elapses faster than without the presence of enzymes. In these reactions, enzymes act on molecules called substrates, which become various products denominated molecules. Almost all processes in cells need enzymes to occur at a significant rate. Since enzymes are selective with its substrates and its speed increases only some reactions, the set combined in a cell determines the type of metabolism that will each cell enzymes. Enzymes are very sensitive to temperature and pH. Purpose • To…show more content…
After 15 minutes, the substrate and enzyme were mixed according to their exposure, i.e. tubes 2S and 2E were mixed together. 3. Effect of pH on the enzyme a. 3 test tubes, tube (A) half full with acid solution, tube (B) half full with a basic solution, tube (N) filled with distilled H2O. b. Ten drops of enzyme in each tube, after 10 minutes, 10 drops of substrate were added to both tubes. 4. Effect of an inhibitor (In this part of the experiment, Phenylthiourea (C7H8N2S) was used and was handle with extremely care and using gloves, because it is a poison) a. Two test tube, one half full with distilled water and one half full with phenylthiourea. b. Ten drops of enzyme in each tube. c. After 10 minutes, 10 drops of substrate were added. 5. Effect of substrate concentration on the reaction a. 3 test tubes half full with distilled water. b. 5 drops of substrate in one test tube, 15 drops and 30 drops in the next two tubes respectively. 6. Effect of enzyme concentration on the reaction a. 3 test tube (A, B, and C) half full with distilled water. b. 10 drops of substrate to each tube. c. 5 drops of enzyme to tube A, time of formation was taken. d. 10 drops of enzyme to tube B, time of formation was taken. e. 20 drops of enzyme to tube C, time of formation was

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