Professional Documents
Culture Documents
Lab Report Enzyme Lab
Lab Report Enzyme Lab
C
e
l
s
i
u
s
)
Food Material
Graph 1: Change in Temperature
When H2O2 Is Added
4
3
1
0
5
3
1
0
1
2
3
4
5
6
Raw Liver Raw Beef Cucumber Sugar
Room Temperature H2O2
Cold H2O2
Graph 2: The Bubble Activity of Each Food Material
When H2O2 Is Added
B
u
b
b
l
e
A
c
t
i
v
i
t
y
(
0
-
5
)
Food Material
6
Conclusions:
There were numerous variables in this lab. The independent variable was the different
foods while the dependent variable was the temperature of the hydrogen peroxide and the
bubbles. There was no clear control group. The standardizing variables were the same about of
hydrogen peroxide was used (5 mL).
When room temperature H
2
O
2
was added the raw liver had the most bubble activity.
When cold H
2
O
2
was used the raw liver had also had the most bubble activity.
The largest temperature change of hydrogen peroxide was caused by the raw liver with
the room temperature H
2
O
2
and it was the raw liver with the cold H
2
O
2.
The chemical reaction
was endothermic because the temperature rose signaling that heat was absorbed.
For room temperature H
2
O
2
sugar had the smallest chemical reaction while with the cold
H
2
O
2
the raw cucumber had the smallest. Catalase would not work on other molecules besides
H
2
O
2
because the shape of an enzyme is very specific. The lock and key model explains how an
enzyme and substrate fit perfectly with each other so no other molecule could work with
catalase.
Enzymes are the type of macromolecule called proteins.
The temperature made a difference in the level of bubble activity.
When the temperature increases it also speeds up the rate that enzymes work. Therefore
as the temperature rises more enzymes will break down more substrates which will create more
bubbles since the bubbles are a byproduct of the reaction.
7
Catalase was the most reactive at 27 Celsius. Body temperature affects catalase activity
because the catalase would be more active and react more quickly.
Most human cells would have the enzyme catalase because catalase gets rid of hydrogen
peroxide in the body that can harm you. The catalase breaks the molecule down so it is not toxic.
The bubbles in the experiment were made of oxygen.
The outcome of the experiment was as expected. We discovered that raw liver and raw
beef had catalase which we could tell because they produced the most amounts of bubbles. Raw
liver in room temperature H
2
O
2
was a 4 and in cold H
2
O
2
it was a 5 where five was the highest.
Raw beef in room temperature H
2
O
2
was a 3 and in cold H
2
O
2
it was a 3. Looking at that data we
could prove that our hypothesis was supported.
Although the cucumbers did produce bubbles we did not think it contained catalase
because the bubbles could have been the product of a different enzyme that was in cucumbers.
The temperatures of the food materials may have been slightly skewed because we
washed the thermometer between taking the initial temperature and the highest temperature.
Depending on the temperature of the water and how long we waited until we took the second
temperature the results could have been different.
Overall we met the goal which was to figure out which foods contained the enzyme
catalase which we successfully did.