
Investigating the effect of pH on enzyme activity - Enzymes - BBC
Revise your understanding of enzymes, substrates, lock and key theory and the effect of temperature, substrate concentration and pH on reaction rate.
Enzyme Lab - The Biology Corner
In this lab, you will study an enzyme that is found in the cells of many living tissues. The name of the enzyme is catalase; it speeds up a reaction which breaks down hydrogen peroxide, a toxic …
Required Practical: Enzymes | AQA GCSE Biology Revision Notes …
2024年9月18日 · Enzyme required practical. Aim: To investigate the effect of pH on the rate of reaction of amylase. You will: Use the enzyme amylase to breakdown starch at a range of pH …
Having successfully completed the practical work to determine the effect of enzyme concentration, modify your experimental procedure to show how you would investigate the effect of substrate …
Factors affecting enzyme activity - practicalbiology.org
Enzymes are sophisticated catalysts for biological processes. These practicals (and the practicals at intermediate level) give you opportunities to explore how enzyme activity changes in …
Read these instructions carefully before you start work. Place one drop of iodine solution into each depression on the spotting tile. Place labelled test tubes containing the buffered pH …
Exploring Enzymes | STEM Activity - Science Buddies
Enzymes are special types of proteins that speed up chemical reactions, such as the digestion of food in your stomach. In fact, there are thousands of different enzymes in your body that work …
Plot a graph of pH against rate. Explain your findings using your knowledge of enzymes. This practical is designed to develop the skills of observation, analysis and evaluation. Experience …
Practical: Investigating Temperature & Enzyme Activity
2024年11月5日 · Describing and explaining experimental results for enzyme experiments is a common type of exam question so make sure you understand what is happening and can …
of the digestion of milk by the enzyme trypsin. As the milk protein called casein is digested the white, opaque milk colour becomes more pale. and translucent, eventually turning colourless. …
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