To investigate the effect of heat denaturation on enzyme activity

Question 1

What do you do first with your celery?

Answer 1

weigh on mass balance

Question 2

After weighing your celery what do you do?

Answer 2

blend celery with water

Question 3

After blending celery and water what do you do?

Answer 3

filter the celery with coffee filter paper, funnel, beaker

Question 4

After filtering, what do you do?

Answer 4

place half of the celery filtrate into a graduated cylinder
put half of filtrate into another beaker, boil for 10 mins

Question 5

Put filtrate into graduated cylinder, what do you do with half?

Answer 5

put into another beaker and boil for 10 minutes

Question 6

What do you add a few drops of to graduated cylinder?

Answer 6

washing up liquid

Question 7

After washing up liquid what do you add?

Answer 7

add pH buffer 9

Question 8

Place the graduated cylinder where after adding pH and WUL?

Answer 8

water bath @25 C degrees

Question 9

What do you put into other graduated cylinder? Where do you put this?

Answer 9

add hydrogen peroxide and into water bath

Question 10

Once the two graduated cylinders are the same temperature of __ degrees, what do you do?

Answer 10

25 degrees C,
add hydrogen peroxide to celery filtrate and start timer

Question 11

Once timer starts what are you recording?

Answer 11

record foam volume and continue recording every minute for 3 minutes

Question 12

Repeat the experiment with what?

Answer 12

using unboiled celery

Question 13

After completing both experiments what do you finish with?

Answer 13

graph results showing volume of foam vs. temperature

Question 14

What were the 2 takeaways/results?

Answer 14

• no foam with boiled celery (denatured the enzyme)
• foam produced in control (unboiled)

Question 15

What enzyme did you use? Where was it sourced?

Answer 15

catalase, celery