The Effects of Salt on Turnip Peroxidase Activity
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- Date Submitted: 11/09/2010 04:03 PM
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Abstract
The Effects of Salt on Turnip Peroxidase activity. Functional Biology, Lab section 1262, Texas State University, San Marcos, Texas 78666
The Purpose of the experiment was to find the optimal salt concentration in a solution before it begins to denature the protein. The effects of salt on peroxidase activity were studied in our experiment. Ten cuvettes were prepared with varying concentrations of salt (0%, 4%, 7%, 13%, 15%), we mixed 5 blank solutions, then five experimental cuvettes were mixed after the spectrophotometer had been cleared with the blank of that particular concentration. As salt concentration increased we noted that the reaction rate also increased up to 7%. After reacting the optimal level of 7% the solutions began to denature and the reaction rate decreased. We concluded that salt has a significant effect on enzyme activity.
Introduction
The purpose of this experiment was to find the optimal salt concentration in a solution before it begins to denature the protein. Enzymes are biological catalysts, Many of the reactions in catabolism are favorable (they have a negative DG). What this means is that these reactions will occur spontaneously even outside of a living organism. The problem is, they are way too slow to be of any use in a biological system. If cells did not have ways of speeding up catabolism, life would be nearly impossible. Enzymes accelerate almost all biological reactions. (Paustian, 2000) They are also highly specific in that they only bind to substrates to aid in reactions. Lower activation energy of reactions, so they go faster, also they act as a reactant that gets turned into a product.
After a certain point (in our case after 7%) the enzymes will begin to break down, or denature, after being exposed to much salt for a period of time. Guaiacol was reduced, and peroxide was oxidized in our experiment. The benefits of this study were to learn the tolerance range for enzymes with salt present and salt intake...
The Effects of Salt on Turnip Peroxidase activity. Functional Biology, Lab section 1262, Texas State University, San Marcos, Texas 78666
The Purpose of the experiment was to find the optimal salt concentration in a solution before it begins to denature the protein. The effects of salt on peroxidase activity were studied in our experiment. Ten cuvettes were prepared with varying concentrations of salt (0%, 4%, 7%, 13%, 15%), we mixed 5 blank solutions, then five experimental cuvettes were mixed after the spectrophotometer had been cleared with the blank of that particular concentration. As salt concentration increased we noted that the reaction rate also increased up to 7%. After reacting the optimal level of 7% the solutions began to denature and the reaction rate decreased. We concluded that salt has a significant effect on enzyme activity.
Introduction
The purpose of this experiment was to find the optimal salt concentration in a solution before it begins to denature the protein. Enzymes are biological catalysts, Many of the reactions in catabolism are favorable (they have a negative DG). What this means is that these reactions will occur spontaneously even outside of a living organism. The problem is, they are way too slow to be of any use in a biological system. If cells did not have ways of speeding up catabolism, life would be nearly impossible. Enzymes accelerate almost all biological reactions. (Paustian, 2000) They are also highly specific in that they only bind to substrates to aid in reactions. Lower activation energy of reactions, so they go faster, also they act as a reactant that gets turned into a product.
After a certain point (in our case after 7%) the enzymes will begin to break down, or denature, after being exposed to much salt for a period of time. Guaiacol was reduced, and peroxide was oxidized in our experiment. The benefits of this study were to learn the tolerance range for enzymes with salt present and salt intake...