Practical 1 Flashcards

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1
Q

Name the factors that can affect the rate of an enzyme controlled reaction

A

Enzyme concentration, substrate concentration, pH, temperature and inhibitors

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2
Q

How is a control set up in a practical measuring enzyme activity?

A

Replace enzyme solution with distilled water

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3
Q

Outline the practical procedure used to measure the effect of temperature on enzyme activity, using trypsin + milk

A

-Immerse equal volumes of trypsin + milk (in different test tubes) in a water bath for 5 mins to get to same temp
-Mix together + immediately start timing, record time taken for milk to be hydrolysed ( colourless)
-Test at least 5 temps, with 3 repeats for each

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4
Q

How is rate of reaction calculated from time?

A

Rate of reaction = 1/time

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5
Q

What is the effect of temperature on enzyme activity?

A

-As temp increases, kinetic energy increases so more ES complexes form + the ROR increases up to optimum temp
-Beyond that, bonds in enzyme tertiary structure break, changing shape of active site. Substrate + enzyme no longer complementary so ROR decreases.

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6
Q

Method limitations

A
  • End point was subjective which leads to inaccurate ‘time taken’ measurements
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