Enzyme lab report
Name : Andi Nadya Amanda
Period : 4
Grade : 11
Enzyme Lab Report
Question
How heats effect the length of reaction time of an enzyme?
Hypothesis
I think the heat will make the length of reaction time of an enzyme become slowly. Heat is one of a way to denature the substrate. It means the heat will break down the structure of substrate in order the reaction of enzymes that we activated into it become slowly.
Method for Collecting Data
First I will record the length of reaction time with stopwatch when I pour peroxide liquid into the tube that has potato or meat inside. Then I put the result in my data table. Second I will record the length of reaction time with stopwatch when I pour peroxide liquid into the tube that has potato or meat that has been heated. Then I put the result in my data table.
Variable
Independent Variable : Heat
Dependent Variable : length of the reaction time
Constants
Amount of peroxide liquid used, length of the heating time, temperature of boiling water.
Method of Controlling Variables
I will consistently pour 5 mL peroxide liquid into the each tube that has potato or meat to see the reaction time. I will consistently heat the potato and meat for 1 minute each. To control the temperature of the boiling water when I heat the substrate, I will keep the hot water in heater with always point the number 7 for the temperature setting.
Materials
Stopwatch
Test tube
6 little piece of potato (cut into square shape)
6 Little piece of meat
Peroxide liquid
Procedure
Put each substrate in different tube. Don’t forget to label potato or meat.
Pour 5 mL of peroxide liquid into the tube of substrate.
Record the reaction time with stopwatch during the bubbles still on. It’s mean the reaction still on. When the bubbles gone, it’s mean the reaction is stop.
Try the experiment again until 3 times. Then put the result in data table.
Put each substrate in different tube. Don’t forget to label potato or meat.
Heat
Period : 4
Grade : 11
Enzyme Lab Report
Question
How heats effect the length of reaction time of an enzyme?
Hypothesis
I think the heat will make the length of reaction time of an enzyme become slowly. Heat is one of a way to denature the substrate. It means the heat will break down the structure of substrate in order the reaction of enzymes that we activated into it become slowly.
Method for Collecting Data
First I will record the length of reaction time with stopwatch when I pour peroxide liquid into the tube that has potato or meat inside. Then I put the result in my data table. Second I will record the length of reaction time with stopwatch when I pour peroxide liquid into the tube that has potato or meat that has been heated. Then I put the result in my data table.
Variable
Independent Variable : Heat
Dependent Variable : length of the reaction time
Constants
Amount of peroxide liquid used, length of the heating time, temperature of boiling water.
Method of Controlling Variables
I will consistently pour 5 mL peroxide liquid into the each tube that has potato or meat to see the reaction time. I will consistently heat the potato and meat for 1 minute each. To control the temperature of the boiling water when I heat the substrate, I will keep the hot water in heater with always point the number 7 for the temperature setting.
Materials
Stopwatch
Test tube
6 little piece of potato (cut into square shape)
6 Little piece of meat
Peroxide liquid
Procedure
Put each substrate in different tube. Don’t forget to label potato or meat.
Pour 5 mL of peroxide liquid into the tube of substrate.
Record the reaction time with stopwatch during the bubbles still on. It’s mean the reaction still on. When the bubbles gone, it’s mean the reaction is stop.
Try the experiment again until 3 times. Then put the result in data table.
Put each substrate in different tube. Don’t forget to label potato or meat.
Heat