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We hypothesize that he experiments will how that Catalane speeds the breakdown of hydrogen peroxide to water and oxygen, and the oxygen will produce a larger bubbling effect in the solutions where the optimum conditions for enzymatic activity are present. These optimum conditions should be in warm temperature, high concentration, and high pH levels. First, the reaction of catalane to hydrogen peroxide is tested with no additional factors. Then, to study the effect of temperature, three ranges of temperature are introduced in the second experiment.

Next, to study the effect of concentration, three different levels of catalane are studied in the third experiment. And finally, to study the effect of pH, solutions with three levels of hydrogen concentration are tested in the fourth experiment, again with hydrogen peroxide and catalane. Methods Experiment 1: To test the catalane-hydrogen peroxide reaction with no additional factors, we marked three test tubes to the 1 CM and 5 CM marks. Catalane was added to the 1 CM mark of test tube 1 and test tube 3, while test tube 2 was filled to the 1 CM mark with water.

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Hydrogen peroxide was added to the 5 CM mark in test tube 1 and test tube 2, while a sucrose solution was used to fill test tube 3. All test tubes were mixed and we waited 20 seconds for bubbling. Test tube 1 represented the experiment, while test tube 2 was the negative control for hydrogen peroxide, and test tube 3 was the negative control for the catalane. Experiment 2: To test the effect of temperature on enzyme activity, the solution created in test tube 1 of the previous experiment was recreated in three separate test tubes. Test tube 1 was placed in an ice bath.

Test 2 was placed in warm water. Test tube 3 was placed in boiling water. Experiment 3: To test the effect of concentration, three separate test tubes were set of to have three different incinerations of the reactant (catalane), while the substrate was consistent across all three test tubes. Test tube 1 was filled in the same fashion as test tube 1 in the first experiment. Test tube 2 was then filled to 2 CM with catalane and then to 7 CM with hydrogen peroxide. Test tube 3 was filled to 3 CM with catalane, and then to 8 CM with hydrogen peroxide.

Experiment 4: Finally, to test the effect of pH Level on enzyme activity, three test tubes were again created. The concentration of catalane and hydrogen peroxide are again the same as in test tube one in the first experiment. However, 2 CM of water adjusted to different pH levels were added. In test tube 1, 2 CM of water with pH of 3 is added to the 1 CM of catalane and 4 CM of hydrogen peroxide. In test tube 2, 2 CM of water adjusted to the pH adjusted to 7 was added to 1 CM of catalane and 4 CM of hydrogen peroxide.

In test tube 3, 2 CM of water adjusted to the pH adjusted to 1 1 was added to 1 CM of catalane and 4 CM of hydrogen peroxide. Results All data was collected in the JIHAD Science Lab in Room NINE on June 11, 2014, from 1:30 PM to 3:15 PM. Experiment 1: Test tube 1 bubbled to a height of 70 m, while the bubbling measure in test tube 2 and test tube 3 were insignificant. Reference table 1. 1 and Figure 1. 1. Table 1. 1 Catalane Activity From Experiment 1 Test Tube Contents Bubble Height in mm Catalane, hydrogen peroxide 70 2 Water, hydrogen peroxide 3 Catalane, sucrose solution Figure 1. Shows test tube I(Left front) bubbling while test tube 2 (Right front) is not bubbling. Experiment 2: The only test tube which bubbled was test 1, which was placed in the ice bath. Test tube 2 and test tube 3 showed no significant bubbles. See table 2. 1 for results. See figure 2. 1 for comparison Table 2. Effect of temperature on enzyme activity. Temperature (co) 1 Ice bath 3. 2 4. 5 2 Warm water 21 3 Boiling water 100 Experiment 3: As the concentration of enzyme increased, the bubbling was increased at the 20 second mark in the experiment.

The bubbles increased in from test 1 to test tube 2 to test tube 3. See Table 3. 1 and Exhibit 3. 1 for details. Table 3. 1 Effect of concentration on enzyme activity. Tube Amount of Enzyme 65 2 CM 85 110 Figure 3. 1 Test tubes 1, 2, and 3 bubbling successively higher as the concentration of catalane increases. Experiment 4: As the pH of the solutions became higher, the bubble height increased. Table 4. 1 reflects this result and Figure 4. 1 graphs out this correlation. Table 4. 1 Effect of pH on Enzyme Activity 23 7 45 11 55 Figure 4. : Graph showing pH and bubble height correlation. Discussion The discussion section includes your interpretation of the results and provides the answer to the research question described in the introduction. Specifically, discuss whether or not your hypotheses were supported. Also, include a comparison to previous studies, discuss the limitations of your study (briefly), and detail unexpected findings. Finally, summarize your conclusions and discuss he significance of your results in a broader context. Use the appropriate tense as described above.

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