2979 words 12 pagesDetermining the Production of Glucose During Changes in Temperature and pH, and Manipulation of Specificity and Cofactors
November 16, 2012
Enzymes are biological catalysts. They work by lowering the activation energy needed to initiate a chemical reaction. Enzymes work within an optimal temperature and optimal pH. Enzymes are highly specific for a single substrate. The Enzyme is usually much larger in size than the substrate it binds to. In some cases, an enzyme requires something called a cofactor to begin the chemical reaction. There were four different experiments that were executed in the enzyme lab. Experiment 7.1, the first experiment, was performed to test the effect of temperature on enzymatic …show more content…
2012). Most people with low lactase levels can drink up to half a cup of milk without having any symptoms, but any more may cause problems (A.D.A.M. 2012). There are alternative ways to get the calcium, vitamin D, riboflavin, and protein one usually gets from drink milk (A.D.A.M. 2012). For example a person can take calcium supplements, eat foods that have more calcium, and drink orange juice that contains calcium (A.D.A.M. 2012).
Methods and Materials In experiment 7.1, microfuge tubes were labeled as 0° C, 25° C, 40° C, 60° C, 80° C, and 100° C. Using a plastic pipette, each tube was filled up to the 0.5 fill line with the lactase solution. After words the microfuge tubes were placed into their respective temperature water baths and left to sit for 5 minutes. When the first water baths are done, using a new plastic pipette, milk was added to the lactase until the solution reached the 1.0 fill line on the microfuge tube. At this point there is 1 mL of mixture in the tube: 500 L of milk and 500 L of lactase solution. The microfuge tubes were then placed back into their respective water baths for another 10 minutes. After the last water bath is done, place a glucose strip into each tube for 1 second, and then allow the strip to sit for 30 seconds. At the end of thirty seconds, the coloration of the strips was compared to the chart provided and the amount of Glucose produced was determined. The results were recorded on a