Christi Barr

Block 4
23 October 2009
Enzyme Catalysts Lab
Aspect 1
The purpose of this lab is to compare the results of different sources of catalysts on the
decomposition of hydrogen peroxide and the pressure change in each source. The
independent variable is the time the hydrogen peroxide has been exposed
to the catalyst. The dependent variable is the pressure in the Erlenmeyer flask. The
control is the initial reading of pressure.

Hypothesis
Knowing that a catalyst helps break down hydrogen peroxide, I predict that all the
different sources of catalysts will all be approximately the same and produce the same
pressure.

Aspect 2, 3
Materials
• Erlenmeyer flask • Yeast
• Disposable pipettes • Hydrogen Peroxide
• Blender • LabQuest
• Electric Scale • Gas Pressure Sensor
• Pears • Electric Timer
• Apples • Sugar
• Potatoes • Beaker

Procedure
1. Blend apples in blender and then measure them out into three 10 gram portions.
2. Put one of the 10 gram portions into the Erlenmeyer flask.
3. Before adding the hydrogen peroxide, use the gas pressure sensor to measure the initial
pressure in the flask and record.
4. Add 10 mL of hydrogen peroxide to the flask and quickly put the stopper on.
5. Start a stopwatch and after 45 seconds, record the pressure measured in the flask.
6. Repeat this for two more trials.
7. Repeat steps 1-6 with the potatoes and pears.
8. To activate the yeast, you must first have 250 mL of water. Then microwave for 25
seconds so the water is approximately 120-130 degrees Fahrenheit. Add 1.25 oz pack of
rapid rise yeast and a pinch of sugar and stir. Then wait 5 minutes.
9. Repeat steps 1-6 with the yeast, minus the blending part.

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Christi Barr
Block 4
23 October 2009

Aspect 4
Pressure Change in Different Sources
Apple Yeast Pear Potato
Trial # Initial Final Initial Final Initial Final Initial Final
Pressure Pressure Pressure Pressure Pressure Pressure Pressure Pressure
(kPa) (kPa) (kPa) (kPa) (kPa) (kPa) (kPa) (kPa)
1 98.66 99.21 99.18 107.60 98.76 100.2 100.60 109.8
2 99.7 100.53 98.77 109.50 99.33 101.42 99.68 108.51
3 99.12 100.95 99.70 107.48 99.40 99.6 99.81 108.76
Uncertainty: + or – 0.01 kPa

Aspect 5
Percent Change in Pressure
Apple Yeast Pear Potato
Trial 1 0.56% 8.55% 1.46% 8.85%
Trial 2 0.82% 10.86% 2.10% 8.86%
Trial 3 1.85% 7.80% 0.20% 8.97%
Average 1.08% 9.07% 1.25% 8.89%
Percent Change in Pressure= [(Final Pressure – Initial Pressure)/ (Initial
Pressure)] x 100

Aspect 6

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Christi Barr
Block 4
23 October 2009

This graph shows the percent change in pressure in the Erlenmeyer flask for each
different catalyst and the three separate trials. From the graph, it is much easier to see
which catalyst performed the best.

Aspect 7
The data proved that I was incorrect with my hypothesis. I claimed that each substance
would all be about the same in effectiveness, when clearly the potato and the yeast acted
as much better catalysts than the pear and apple did. This is shown by calculating the
percent change in pressure of each catalyst as it is a more accurate measure because in the
trials each flask started at a different initial pressure. Because the yeast and the potato
produced much higher results, it can be concluded that they have more active sites
available for the hydrogen peroxide than the pear and apple and therefore work better and
faster.

Aspect 8
An error that we encountered during this experiment was that the gas pressure sensor at
one point became loose and let gas leak out. We fixed this as soon as we realized,
however we were unsure if the data from the pear was affected by this. If the sensor was
loose during the pear trials, then it may actually be a good catalyst for hydrogen peroxide
and our data would be wrong. I don’t believe the yeast was affected at all, because the
results were similar to those of the previous day when we experimented with yeast. With
that being said, the apples must not have been affected and we fixed it before we began
the potato trials. So the only catalyst that may have been affected by this is the pear.

Aspect 9
This lab could be improved by making sure each substance is blended up completely.
There were some clumps present in the apples, pears and potatoes which could have
possibly skewed the results.

Application Questions
1. Give three examples and explanations of how enzymes are used in commercial
industries.
Bromelain is an enzyme that is used to assist in meat tenderizing that can be
found in many pineapple plants. It is in the form of a powder and is put on uncooked
meat. Once on the meat, the enzyme enters the meat and causes it to become tender
because it helps digest proteins.
Cellulase is an enzyme used for processing of coffee. This enzymes works to
hydrolyze the cellulose that is found in the coffee bean. Since humans cannot digest
cellulose, this process is a necessity to allow us to use the bean and make it into the liquid
drink of coffee.
Catalase is used in contact lens solutions. These solutions contain catalase so that
when put on the contact lens, hydrogen peroxide is decomposed before it is used again.
This ensures proper eye hygiene and helps avoid any infection in the eye due to dirty
contact lenses.

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Christi Barr
Block 4
23 October 2009

2. What is lymphatic filariasis? What do diagnostic tests and vaccine development for
lymphatic filariasis have to do with enzymes?
(http://medind.nic.in/iaf/t06/i1/iaft06i1p1.pdf)
Lymphatic filariasis is a parasitic disease that is caused by thread-like worms that
are found in the lymph system, which helps to fight infection and maintain the body’s
fluid balance. This disease is spread most commonly by infected mosquitoes. When an
infected mosquito bites a person, the worms enter the person’s blood and they become
infected. By studying the parasite that causes this disease, researches have discovered
enzymes present. Finding this out can help to find a way to inhibit the enzyme’s function
so that the disease cannot be spread to humans anymore.

3. How is the catalase enzyme used in cheese production?

Catalase is used as an alternative for pasteurization. During pasteurization, some
enzymes in a cheese are destroyed. However, some cheeses need to keep those natural
enzymes for better quality and taste. Because of this, hydrogen peroxide is added to the
cheese to kill any bacteria. Catalase breaks up the hydrogen peroxide and produces water
and oxygen, making the cheese safe to eat.

4. What is a PKU test? Who gets it and why?

A PKU test is a test to determine if a newborn baby has the enzyme phenylalanine
in their body. Phenylalanine helps a baby grow and develop normally. Without this
enzyme, the baby can experience brain damage and seizures because it is needed to be
broken down into tyrosine. This test is done quickly after birth because phenylalanine can
build up very quickly and can cause permanent damage early on.

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