Amylase, Catalase and Invertase Enzyme Labs Essays - Nutrition

Amylase, Catalase and Invertase Enzyme Labs Essays - Nutrition Amylase, Catalase and Invertase Enzyme Labs IB Biology SL Y1 22 April 2014 Amylase, Catalase and Invertase Enzyme Labs Introduction Catalase Catalase is responsible for converting hydrogen peroxide1, which is harmful within living organisms, into water and oxygen molecules. This experiment investigates the effect of hydrogen peroxide on boiled and raw materials such as potatoes, liver, yeast cells, etc. If boiled materials were put into hydrogen peroxide, there would be no significant enzymatic reaction because the boiling temperature would already denature catalase in those materials, preventing any enzymes from functioning properly. Invertase Sucrose is hydrolyzed into monosaccharide form of fructose and glucose by invertase that catalyzes the hydrolysis1. Invertase can be obtained from yeast, which will be used in this experiment. The yeast suspension solution will show positive result to Benedicts solution test that indicates the presence of sugar. Amylase Amylase is an enzyme that breaks down starch into glucose through the process of hydrolysis2. It initiates the breakdown of starch to glucose in seeds during germination. To identify the presence of starch, iodine test will be used. If the result shows no color change into deep purple, that indicates the absence of starch and implies the presence of glucose that is broken down from starch. Boiled corn seeds would show least amount of color change in agar plate (from dark purple into transparent) because the high temperature would have already denatured amylase in seeds. Aim of experiment These three enzyme experiments aim to investigate each enzymes role in breaking macromolecules into simple molecules of smaller units. Data collection Table 1.0 Qualitative observation of catalase lab Material/extract being testedBoiled extracts reaction on H2O2Raw extracts reaction on H2O2 Liver X (No apparent reaction occurring) Solution quickly fluffed up with fine bubbles; the lower section of solution that was not fluffed was relatively transparent. Corn leafSubtle reaction of tiny bubbles slowly rose; solution remained dominantly clear. Ground meatSolution reacted and created fine, creamy bubbles while lower part remained clear. Yeast Solution was dominantly clear with tiny bubbles rising rapidly from the bottom. PotatoSubtle reaction of tiny bubbles slowly rose; solution remained dominantly clear. Table 2.0 qualitative observation of invertase lab Sucrose solution being testedGlucose strip testBenedicts solution Yeast suspensionLight green spots of 100mg/LLight yellow orangish solution that is translucent and milky Distilled waterLight green shades of 100mg/L but are spread out in a smoother mannerNegative result: dark greenish brown color Table 3.0 qualitative observation of amylase lab Types of corn seedsReaction after applying iodine on agar plates Soaked seedsPlates contained spots of transparent area where soaked corn seeds were place. Overall, there were tiny dots and large patches of dark blackish purple color on agar plate. Boiled seedsNo large patches of dark color, except similar tiny dots that were all over the agars surface. There were transparent spots where seeds were placed. Dry seedsTraces of dark blackish purple color surrounded the areas where corn seeds were placed (transparent). Agar plate was filled with tiny black dots. Agar plate had the darkest shade of color compared to the rest. Conclusion Catalase lab The extracts that were experimented to investigate the enzymatic reaction of catalase on hydrogen peroxide (H2O2) included liver, corn leaf, ground meat, yeast, and potato. All the boiled extracts of these materials yielded no apparent enzymatic reaction when tested with H2O2. This proves how temperature, which is one of the factors that can impact enzymatic reaction, is responsible for chemical reactions not happening. Catalase in these materials were boiled at 100, apparently it exceeded each of their optimal temperature. Consequently, catalase within each material was denatured and not able to perform its function properly when tested with H2O2. On the other hand, all the raw extracts reacted to H2O2 at different degrees. Catalase in liver and ground meat extracts caused apparent reactions to H2O2 while catalase in corn lead, yeast, and potato extracts created less apparent enzymatic reaction to H2O2. Their differences in amount of reaction might be explained by various factors su ch as how pH level in raw meat and liver may be closer to the optimal pH level for catalase to catalyze. Invertase lab This lab involves observing effects of adding yeast and distilled water to sucrose solution, which is an example of disaccharide. Despite the poor ability of glucose strips to indicate glucoses presence, the use of Benedicts solution allowed more reliable proof of glucoses presence