enzyme peroxidase -- Lab 5
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19 Terms
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What did we extract the peroxidase enzyme from in the lab?
turnips
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What was the substrate in the reaction?
Peroxide -- 2H202
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What were the products of the reaction?
2H20 & O2
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When did time zero begin for the peroxidase enzyme reaction?
The moment the enzyme was added to the substrate
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If the turnip extract was boiled what would have happened to the peroxidase enzyme?
It would have been broken down by the heat and there wouldn't be a reaction
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what does it mean when the graph is leveling off?
It is a product of product & the enzyme is leveling off meaning the substrate has run out
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what does it mean when there are 2 volumes in a graph?
It is a different volume of enzyme meaning one is broken down faster than the other
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By increasing the buffer pH from 7-11 how did it affect the activity of the peroxidase enzyme? What was the effect?
- the activity decreased from 7-11
- the pH11 altered the 3D shape of the enzyme which denatured it
- the pH11 altered the 3D shape of the enzyme which denatured it
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assay
any procedure used to determine the biological activity or the amount of substance contained in a mixture
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Peroxidase
enzyme that converts hyrdogen peroxide (substrate) into oxygen & water (products)
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Job of peroxidase
destroy hydrogen peroxide quickly bc it is toxic to cells
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where does the oxygen product go?
used as respiratory oxygen --important source of O2 for routine use
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what are the two ways to measure the rate of the peroxidase enzyme
1) measure the rate of the disapearance of hydrogen peroxide
2) measure the rate at which oxygen is produced
2) measure the rate at which oxygen is produced
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In this lab we measured the rate of the peroxidase enzyme by...
measuring the rate at which oxygen is produced
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What color does guaiacol is oxidized it changes from...
colorless to brown
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At what rate will the guaiacol turn brown?
As fast as the peroxidase reaction supplies oxygen
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Why do we store the homogenate on ice?
it prevents potentially harmful digestive enzymes from degrading the peroxidase
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What does the activity of the enzyme extract depend on?
1) efficiency of extraction
2) age of turnip
3) temperature
4) and other factors
2) age of turnip
3) temperature
4) and other factors
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Why does the extract need to be standardized?
bc it is unknown how active the extracted peroxidase enzyme is & it will determine how much peroxidase activity is contained in a specific volume.
Note 
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