Can you help me to write abstract( this lab summary) about lab 7? I need a parag
ID: 3477523 • Letter: C
Question
Can you help me to write abstract( this lab summary) about lab 7? I need a paragraph around 300 words with data, introduction, hypothesis, conclusion about this topic. Thank you so much. Name Section LAB Factors Effecting Enzyme Activity Problem What factors can effect enzyme action? Objectives Upon completing this lab exercise, the student will be able to: 1. Determine the effect heating and cooling has on an enzyme found in pineapple. 2. Determine if the enzymes can function at different pH levels. 3. Determine if enzymes are effected by a heavy metal. Preliminary Information substances that are responsible for controlling all these chemical reactions taking place in the human body are a special group of proteins called enzymes started. Clearly The high heat would destroy our One way of looking at the human body is to consider it the sum total of all its chemical reactions. The Many chemical reactions that take place in a test tube require a large amount of heat to get the reaction y, we can not apply large amounts of heat to our bodies to get our chemical reactions started bodies. An alternative to high heat is biological catalysts called enzymes. lyst will speed up a chemical reaction without itself being changed. One enzyme molecule can 1,000 or more molecules of substrate or reactant per minute. Enzymatic reactions can take A cata breakdown place a million times faster than reactions without enzymes. Since enzymes are not effected by the chemical reaction, they can be used over and over. This saves energy as so which molecules do not have to be produced. Enzymes are highly specific enzyme can usually act on only one substrate or reactant. All enzymes are proteins. many enzyme When proteins lose their shapes, they cease to function and are said to be denatured. An enzyme catalyzes reactions at its active site but if the active site is inhibited (blocked) by a chemical, the enzyme cannot catalyze the reaction. This is called competative inhibition. In this lab, you will examine some factors that are known to effect proteins. You will determine how the effectiveness of an enzyme in pineapple is effected by heating, cooling, pH changes, and a heavy metal. Fresh pineapples contain an enzyme that breaks down the protein that is found in gelatin. If fresh pineapple is added to jello (gelatin with flavorings), the enzyme breaks down the gelatin protein, and the jello does not set but remains liquid. Write a hypothesis predicting what effect heat will have on the enzyme in pineapple. Hypothesis: ed et 59
Explanation / Answer
Factors Effecting Enzyme activity
Enzymes are called biological catalysts because they accelerate chemical reactions. The molecules upon which enzymes may act are called substrates. Enzymes convert the substrates into different molecules called products. They speed up reactions by providing a alternative reaction pathway of lower activation energy. Enzymes will not be altered after the reaction. They are highly selective, catalyzing specific reactions only. This specificity is due to the shapes of the enzyme molecule
EFFECT OF HEAT ON THE ENZYME IN PINEAPPLE
INTRODUCTION - Bromelain is an enzyme found in pineapple, that helps to digest proteins and improve digestion. It causes breakdown of chemical bonds in proteins such as gelatin.
HYPOTHESIS - If pineapple is added to gelatin, then the enzyme bromelain will break down the gelatin and allow it not to get gel-like. This hypothesis is applied to all the different types of pineapple used like Canned, Frozen, Cooked fresh and Fresh pineapples.
EXPERIMENTAL DATA -
Take 8 test tubes and Add 10ml of gelatin into each of these test tubes
Test tube 1 - 10ml gelatin only (No pineapple)
Test tube 2 - 10ml gelatin + 1 tea spoon of fresh pineapple
Test tube 3 - 10ml gelatin + 1 tea spoon freshly cooked pineapple
Test tube 4 - 10ml gelatin + 1 tea spoon freshly frozen pineapple
Test tube 5 - 10 ml gelatin + 1 tea spoon canned pineapple
CONCLUSION
Tubes with fresh pineapples and frozen fresh pineapples will prevent setting or solidifying of gelatin because bromelain enzyme is intact and breask down the protein in gelatin that makes it solidify. For canned and cooked fresh pineapples, the bromelain enzyme that prevent the setting of gelatin are denatured, causing the gelatin to solidify.