The Effect of Substrate Concentration, Enzyme Concentration, Ph and Temperature on Enzyme Activity”
Title: “The Effect of Substrate Concentration, Enzyme Concentration, pH and Temperature on Enzyme Activity”
In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea, combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results. We will answer question such as what is the best temperature for optimum temperature reaction as well as the best pH level for the same reaction.
This experiment will entail several areas the first to be investigated will be
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Once the enzyme concentration was changed the reaction was slight but evident the tubes had a varying color of light amber to a yellow color change. It again corresponded to the level of potato extract to catechol in the tubes signaling the more extract the greater the reaction as seen in Table 2C. Unlike the previous experiments the higher the pH did not result in a better reaction but gave a slight reaction of a pink tinged color change for 10pH. There was not a reaction for the pH of 4 since the solution remained clear. There was a visible change noted in the levels of the pH of 6 which gave a yellow color change and a drastic change of pH 8 which was orange all noted in the table 2D. In the last part of the experiment the temperature was manipulated from 0˚C, 15˚, 35˚, to 100˚C there were only slight reactions of yellow in the lower degrees of 15˚C, and 35˚C whereas the optimum temperature was that of 35˚C where the reaction was orange as for the highest temperature the enzyme was unable to bring about a good reaction and therefore the color change was just pink.
Once we were able to determine that the potato extract would react with PTU and catechol and the differing rates as to which the reaction occurred we were able to support our original hypothesis that enzymes reactivity is solely based on the amount of enzyme and substrate in a substance. We made several