In this lab we tested the effect of temperature has on the rate of enzyme activity. The way we figured this out was by taking four different temperatures and testing the difference absorbance levels they produced every 20 seconds for about 2 minutes straight using a spectrophotometer. The important part of this experiment was the temperature the enzyme concentration was made at. What we got from the experiment was at lower temperature we got very low numbers for the absorbance, which gave us a lower rate for the enzyme reaction to complete, and vice versa for higher.
Materials an d Methods The first thing that we did in the lab was to put our safety glasses on and then we proceed with the experiment. We took and fresh Horseradish root and we scrub it with a brush over the lab sink to remove any dirt. We peeled off the skin on the horseradish tissue with a knife and then we cut it into pieces and weight it approximately 1.0 grams on a digital balance and we put in a blender jar. Using a graduated Cylinder, we add 100 mL of COLD 0.1m citrate-phosphate buffer, pH7.0 to the blender jar, blend the horseradish to about 15 seconds or so. While it was blending my partner took a 100mL beaker and placed a double layer of cheesecloth over the mouth of the beaker. I poured out the mixture of the blender to the …show more content…
We predicted that the higher the temperature the faster the reaction. We saw that each time the temperature increased the rate of reaction was faster. In the coldest temperatures we saw the enzyme reaction was a lighter color compared to the others test tubes. Even through there was some humans error involved it was very minor, which kind of messed up our results. This happened due to lack of preparation of the spectrophotometer before we started mixing the tubes two and three, which threw off out time for a difference of about 10