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Factors That Affect The Rate of Reaction of Peroxidase: Purpose
Factors That Affect The Rate of Reaction of Peroxidase: Purpose
Factors That Affect The Rate of Reaction of Peroxidase: Purpose
Purpose:
To determine the effect of various factors on the rate of reaction between an enzyme and
its substrate, and also to determine the optimal ranges under which the enzyme activity is
maximized. Also to determine whether saline and alcohol are inhibitors or activators
Hypothesis:
PH factor prediction: I predict that as the pH increases so the activity of the enzyme will
increase until it reaches optimum pH range (pH 7) because the enzyme is less denatured
when it reaches the preferred pH level, and after this it will decrease because the active
site will change in shape and it will no longer accept substrates.
I predict alcohol is an inhibitor of Peroxidase because alcohol when alcohol bind to the
allosteric site it changes the active site shape of the enzymes thus deactivating enzymatic
activities
I predict salt is an activator of Peroxidase because salt contains Na ions which attaches to
the allosteric site changing the shape of the enzyme to fit a substrate.
Materials:
Peroxidase (enzyme in potato)
Hydrogen peroxide, 3%
A strong acid, pH3 (lemon juice, or HCL) 0.5
A strong base, pH 10 (drain cleaner, NaOH) 0.5 mol/L
A weak acid, pH 6 (vinegar, acetic acid( CH3COOH)) 0.5 mol/L
A weak base, pH 8 (baking soda, sodium bicarbonate (NaHCO3)) 0.5 mol/L a
A saline solution, pH 7 (table salt, NaCl) 0.5 mol/L
Alcohol, pH 7 (rubbing or spirits (isopropyl or ethanol)) 1 mol/L
Distilled water, pH 7
Hot plate, stove, or kettle (hot water bath)
Cold water (ice water bath)
Eye dropper or oral, needle-less syringe 10 cc (10 mL)
Graduated cylinder or needle-less syringe 10 cc( 10 mL)
Disposable plastic plates
Disposable plastic cups
Thermometer
Timing device (with second hand)
ice
Procedure:
Analysis:
The reason to create a datum is so that we could make a comparison. Without creating
this datum, it would be hard to see the effect of enzymes on the decomposition of
peroxide. Its to create this reference point to see how it decomposes before any
enzymatic reaction and after.
Inquiry skills (data management):
It seems to be that Peroxidase has a different temperature range than Catalase however
both have similar pH range.
Enzymes are made of protein, depending on the structure of the amino acid, and the
hydrogen and ionic bonds is what makes the difference between the two enzymes
(Catalase and Peroxidase). It seems to be that Catalase has stronger hydrogen and ionic
bonds than Peroxidase and thats why it can withstand more temperature before its
denatured.
Conclusion: