Usually, the effect is to reduce the rate, and this is called inhibition, but sometimes the ate of enzyme reaction is raised, and this is called activation (Saboteur, A. A. ). The enzymes’ shape is the key to its function, and this is how it acts upon the substance, or substrate, lowering the activation energy (Race and Campbell). Because enzymes are so specific in their shape, they will only work on substrates that fit, and no others. In this lab we utilized Cathode Oxides as our enzyme, and Cathode as our substrate.
When exposed to oxygen cathode gradually changes to Benzedrine, cathode oxides speeds up this reaction. We tested the effects of temperature, pH, and inhibitors on this enzyme system. This was all accurately timed and measured to ensure proper results. My hypothesis is that the reaction rates will differ substantially in different temperatures and pH concentrations. I predict the warmer the SUrroUnds in which the reaction is in, the faster the reaction will go. I also predict that a strong acidic or basic solution will slow down or prevent the reaction.
Materials and Methods On February 1 12th 2013, at pm we began our experiments. We first had to create and extract the cathode oxides from potatoes, which we did by blending whole potatoes and ODL water in a blender for approximately 30 seconds. Once the puree was made, we immediately put it on ice, in an attempt to slow down the conversion to Benzedrine. To test the effects of temperature on this system we used 5 test tubes; one was the control with just water and cathode, the other four had the entire enzyme system.
Of the four one was kept at 00 C, one at room temperature – ICC, one at ICC, and the final at ICC. We then checked these every 5 minutes for 15 minutes to determine the degree of color change from the original. To test the effects of pH we first tested and recorded the pH of each of six liquids provided for us. We then placed each substance into a separate test tube, along with the enzyme system; these were all kept at room temperature. We again checked these every 5 minutes for 15 minutes to determine the degree of color change.
To test the effects of an inhibitor we placed the entire enzyme system into three different test tubes, and then to each individual one we added either water, PUT , or sodium phosphate. At the same 5 minute intervals previously used, the degree of color change was observed. Results The temperature of the system greatly influenced the degree of color change; reeking temperatures inhibit the reaction from happening, as do boiling temperatures. The best results were obtained at ICC and 400. The pH of the system was also a definite factor in the degree of color change. An extremely high or low pH prevented the reaction from happening entirely.