Experiments Flashcards
When investigating the effect of temperature/pH on the rate of enzyme activity, what enzyme did you use?
Catalase in celery
When investigating the effect of temperature/pH on the rate of enzyme activity, what was the substrate?
Hydrogen peroxide
When investigating the effect of temperature/pH on the rate of enzyme activity, what was the product?
Oxygen and water
When investigating the effect of temperature/pH on the rate of enzyme activity, what was the control?
No celery or boiled celery (denatured)
When investigating the effect of temperature on the rate of enzyme activity, what pH buffer did you add and why?
pH buffer of 9
→ optimum for catalase
When investigating the effect of temperature on the rate of enzyme activity, how did you change the temperature?
Using water baths at different temperatures
When investigating the effect of pH on the rate of enzyme activity, how did you vary pH?
Using different pH buffers
→ optimum at 9
When immobilising an enzyme, what enzyme did you use?
Sucrose found in yeast
When immobilising an enzyme, what chemicals did you use?
Sodium alginate (in form of paste)
Calcium chloride (to harden)
When immobilising an enzyme, how did you form the beads?
Use a syringe, no needle
Slowly & steadily add a few drops from a height and stir to prevent clumping
Leave to harden for 15 mins
When immobilising an enzyme, why did you wash the beads?
Remove hardened yeast from outside
When immobilising an enzyme, how did you store the beads?
Can be stored in water or dried on filter paper and stared in the fridge
When immobilising an enzyme, what product did you test for? How?
Glucose
Allow to drip onto glucose test strips such as clinistix or diastrix
When immobilising an enzyme, what is the control?
Free yeast
Compare the products formed after testing an enzyme immobilisation
Free yeast → forms glucose faster but beaker is cloudy as it contains many yeast cells
Immobilised yeast → glucose is slower to form but the beaker is clear and there are no yeast cells present
