lab 3 - Tajah McQueen, Madelyn Smith, Chris Philpott...

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Tajah McQueen, Madelyn Smith, Chris Philpott Biology 104 11 Bill Persons September 27, 2011 tjmcqu02@louisville.edu, madelynsmith1@aol.com, cjphil02@cardmail.louisville.edu The Process of Breaking Things Down Definition of Terms: This lab was to examine the effects of enzyme’s on different processes. Enzymes act as catalyst’s, which speed up chemical reactions. 1) Enzyme – Protein that catalyzes and regulates the rate of metabolic reactions (Merriam- Webster)fd bng . Enzymes are found in many household products, such as meat tenderizer and laundry detergent. 2) Catalyst – a substance that lowers the activation energy of a chemical reaction, thereby speeding up the reaction. Catalysts bring about almost all of the chemical reactions in living organisms. 3) Pectin - A soluble gelatinous polysaccharide that is present in ripe fruits. Pectin is used as a setting agent in jellies and jams. 4) Protease - An enzyme that breaks down proteins and peptides. Protease is often found in laundry detergents to help break down proteins and therefore remove stains. Hypothesis: Our hypothesis Procedure A was, adding pectin to 25 g of apple sauce solution will result in more liquid (ml) accumulated in the graduated cylinder over time than adding water to 25 g of apple sauce solution. Our hypothesis for Procedure B was that the
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fruit juices; grape, orange, and canned pineapple would break down the “protein” from the filmstrip better than the BBQ sauce, soy sauce, and meat tenderizer. Materials and Methods: For part A of the experiment, we began with two small cups, labeled A and B. 25 grams of applesauce were placed into each cup. Six drops of water was added to cup A, and 6 drops of Pectinase was added to cup B. Each cup was then stirred. Two coffee filters were folded into fourths and then used as funnels and placed into two graduated cylinders. After the two cups of apple sat for 5 minutes, the contents were then poured into the two graduated cylinders and the amount of juice in the graduated cylinders was measured and recorded. The amount of juice in each cylinder was measured and recorded again at 10, 15, and 20 minutes.
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This note was uploaded on 02/29/2012 for the course BIOL 104 taught by Professor Arnoldkarpoff during the Fall '08 term at University of Louisville.

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lab 3 - Tajah McQueen, Madelyn Smith, Chris Philpott...

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