Enzyme Lab Report

925 Words4 Pages
This aim of this experiment was to test the effects that Temperature, pH, Substrate and Enzyme concentration have on Phosphatase enzyme activity. Mung beans were used as they contain the Phosphatase enzyme which can be easily extracted through homogenising with water and filtering with muslin. Phenolphthalein is produced as a single product in the reaction which shows the amount of enzyme activity as a higher enzyme activity will produce more Phenolphthalein due to more organic phosphate being broken down into inorganic phosphate. The Phenolphthalein is easily identifiable as it turns pink in alkaline conditions which were produced by adding Na2CO3 to the solution. The way in which substrates fit the active sight is known as the induced fit…show more content…
From the data shown within Figure 3 and Table 3, it can be concluded that as substrate concentration increases, the rate at which organic phosphate is broken down also increases before levelling off. This was expected because as substrate concentration increases, the more substrates that are present in the reaction also increases. Because there are more substrates, the higher the chance that a substrate will collide with an enzymes active sight. This causes the substrates to fit the active sight quicker meaning the rate of enzyme activity increases (Raven, Biology). However as shown in Figure 3, as the substrate concentration reached over 0.4ml, the graph began to level off. This is because after a set point, the substrate is not the limiting factor within the reaction taking place. This is due to the fact that past this point, the enzymes are working at their full potential meaning that there are not enough active sights to accommodate all of the substrates. This causes any increase in substrate concentration past this point to have no or very little effect on the rate of enzyme

More about Enzyme Lab Report

Open Document