Practical

Question 1

How can you measure enzyme activity?

Answer 1

-measuring rate of formation of product
-or rate of disappearance of a substance

Question 2

How to measure rate of product formation?

Answer 2

-catalase activity
-rate of production formation
-catalase breaks down hydrogen peroxide into H2O + O
-peroxide + catalase combined
-volume of O produced in measured in a set time

Question 3

How to measure rate of substrate disappearance?

Answer 3

-amylase hydrolyses starch into maltose + glucose
-amylase + starch combined - test for starch at reg intervals
-take samples and add each sample to iodine in K-iodine solution
=blue black
-no reaction = yellow brown
-report under different conditions - pH, concentrations + temperature

Question 4

The effect of starch concentration on amylase

Answer 4

-colorimeter measure light absorbance
-as colour breaks down the light transmission decreases - measures the rate of reaction
1. Calibration
2. Prep of starch solution of known concentration - range of dilutes
3. Switch on red filter
4. Reagent used to produced colours
5. Plot calibration graphs of starch conc Vs. Percentage absorption