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bio_paper_final - Introduction: Carrots, (Daucus carota)...

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Introduction: Carrots, ( Daucus carota ) are a taproot. A taproot is a type of root that that grows into the soil. They are orange or white in color. They contain a lot of beta-carotene and falcarinol, which may prevent cancer. The carrot gets its orange color from beta-carotene, which turns into vitamin A in humans when it interacts with bile salts in the intestine. Too much consumption of carrots can cause one’s skin to turn orange, a condition called hypercarotenemia. Carrot enzymes are efficient in determining the rate of catalase reaction (Hengge 1999). Carrots were used to measure the effect of catalase activity at different temperatures. The main research question behind this experiment was that if temperature affects the rate, then increasing the temperature will increase the rate of the reaction of carrot extract. The enzyme catalase speeds up the reaction of the decomposition of hydrogen peroxide into water and oxygen (2H2O2=>2H2O+O2). Hydrogen Peroxide needs to be broken down because it is a powerful oxidizing agent (Crook, 2003). Therefore, H2O2 decomposition needs to occur so that free radicals, which are detrimental to the cells, do not form. Hydrogen peroxide is located in the peroxisomes of aerobic cells. Aerobic cells require oxygen to function (Boon etal. 2000). It is known as one of the fastest enzymes. Each molecule of catalase has the ability to decompose millions of hydrogen peroxide molecules in a second (Goodsell, 2004). The compounds where the enzymes act are called the substrates and the compounds that result because of this are called products. In this case, the substrate is the H2O2. The catalase
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This note was uploaded on 09/12/2010 for the course BIO Bio 122 taught by Professor Anandan during the Spring '07 term at Drexel.

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bio_paper_final - Introduction: Carrots, (Daucus carota)...

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