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Enzyme Practical Research - Coggle Diagram

- - - - Amylase is the enzyme responsible for aiding in breaking down carbohydrates, helping us digest them into glucose.
  - - - Lipase is the enzyme responsible for aiding in breaking down lipids/fats so they can be absorbed in the intestines.
  - - - Protease is the enzyme responsible for aiding in breaking down proteins, helping with digestion.
  - - - Cellulase is the enzyme responsible for aiding in converting cellulose into glucose.
  - - - Catalase is the enzyme responsible for aiding in the breakdown of hydrogen peroxide into water and oxygen.
- - - - What is the ideal temperature range for enzymes?
        
        Protease
        
        37 Degrees Celsius
        
        Catalase
        
        37 Degrees Celsius
        
        Lipase
        
        37 Degrees Celsius
        
        Cellulase
        
        37 Degrees Celsius
        
        Amylase
        
        37 Degrees Celsius
      - Why do enzymes work best at a certain temperature and what is denaturation?
        
        Enzymes work best at certain temperatures because their active sites are affected and become loose when the temperature gets too high or low, making them not complementary to the substrates they are supposed to react with, not enabling them to catalyse reactions, or in other words, causing denaturation.
  - - - What is the ideal pH for enzyme activity?
        
        It is hard to pinpoint an exact pH that is optimal for each enzyme as there are multiple types of some enzymes, like lipase for example, which comes in 3 different types, pharyngeal, hepatic and pancreatic lipase. All of these types of lipase are found in different parts of the body, that have different conditions, so each type of lipase is better suited to different pH environments than the others.
        
        Amylase
        
        Alpha amylase (7)
        Beta amylase (5.5)
        Gamma amylase (3)
        
        Lipase
        
        Pancreatic Lipase (7.5-8.5)
        Hepatic Lipase (7.5-8)
        Pharyngeal Lipase (5.4)
        
        Protease
        
        Acid proteases (2-5)
        Neutral proteases (7)
        Alkaline proteases (8-11)
        
        Catalase
        
        7
        
        Cellulase
        
        5
- - - - In our latest experiment in class, we measured enzyme activity based on how quickly catalase soaked cut out pieces of filter piece floated to the top of different concentrations of hydrogen peroxide solution. No other values were measured in this experiment except for the time it took for the filter paper to rise to the top of the solutions.
    - - As a chemical reaction occurs in a solution, its colour changes, how much the colour changes shows how strong/effective the reaction was.
  - - - As seen in one of the experiments previously done in class, an enzyme-substrate reaction can create gas, and within the practical done in class, the reaction rate of the enzymes was measured by seeing how much water the gas produced could displace.
- - - - Three different 50ml solutions of phenolphthalein, sodium carbonate and milk will be used, one that is 10, one that is 35 and one that is 70 degrees Celsius.
        50 ml of milk will be used, 3 drops of phenolphthalein and 10 grams of sodium carbonate will be used, then the solution will be stirred.
        phenolphthalein is an indicator that turns alkaline solutions above 8.3 pH pink.
        10 ml of 5% lipase solution will be added to all of them and the solution will be stirred and at the same time a stopwatch will be started.
        The lipase solution will cause the fat in the milk to break down into fatty acids and glycerol, effectively lowering the pH of the Entire solution. This will eventually cause the solution to drop to a pH below 8.3, meaning that the phenolphthalein will no longer work and the milk will return to its original colour.
        Once this happens, the stopwatches will be stopped. This experiment will be repeated three times to increase its credibility and reliability.
    - - Dependent Variable
        
        Reaction Speed (seconds)
      - Independent Variable
        
        Heat of solution (degrees celsius)
      - Controlled Variables
        
        Type of Milk
        Amount of ingredients in solution
        Materials/measuring utensils
        Person timing
    - - Lipase will be used as it is the enzyme responsible for breaking down lipids/fats
    - - Whole Milk (pH of 6.7-6.9)
        Phenolphthalein (indicator)
        Sodium Carbonate (pH of 11.6)
        Cooking Pot (for hot solution)
        Bunsen Burner (for hot solution)
        heating tripod support (for hot solution)
        Fridge (for cold solution)
        Thermometer
        Stopwatches
        Stirring Rod
        Measuring Cylinders (50ml)
        Flasks (100ml)
        5% lipase solution