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The Change in Pressure when Differentiation pH Solutions are Added to a Beef Catalase and H 2 O 2 Solution. Randall High School Jenna Hooten, Cheraye Aguirre, Kelli Blashill , Makenzie Wilkerson, And Taylor Polster. Introduction. Methodology.
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The Change in Pressure when Differentiation pH Solutions are Added to a Beef Catalase and H2O2 Solution. Randall High School Jenna Hooten, Cheraye Aguirre, Kelli Blashill, Makenzie Wilkerson, And Taylor Polster Introduction Methodology This picture displays two of the controls Cheraye monitoring and Jenna holding the test tube Enzymes are catalysts of biological systems. They lower the needed energy of activation. Enzymes are required for all metabolic, catabolic, and anabolic processes . Catabolic reactions break down moleculesinto smaller units and anabolic reactions build molecules from smaller units. The enzyme used in this experiment is beef catalase, the substrate is hydrogen peroxide, and the variable is differing pH solutions (3,7,11). The reaction will be catabolic. Enzyme reactions can be affected by pH, temperature, and concentration of the enzyme and substrate. Denaturing is the process of braking down an enzyme. The rate can be effected by the pH, temperature, and concentration. We will change the pH to attempt to effect the rate of reaction. To keep our experiment constant, we had the same people do a specific part of the experiment. The first solution we tested was a mixture of beef catalase and peroxidase (H2O2). Kenzie Wilkerson measured the amount of liquid in each syringe. We put the beef catalase in the test tube first, then Kelli Baxter added the peroxidase solution to the beef catalase while Jenna Hooten quickly put the seal on and held the test tube and gas monitor for exactly three minutes while Cheraye Aguirre monitored the Lab Quest II while the reaction was taking place to make sure that there was no change in pressure caused by the shift of the seal. After repeating the reaction with beef catalase and peroxidase four times, we experimented with pH 7 then pH 11 using the exact same methods as our control. Once we had finished all of our trials, we consolidated all of the data onto one table. Conclusion We studied the effects of pH on pressure in beef catalase reacting with hydrogen peroxide (H2O2). We studied this reaction at the natural pH level of beef catalase (neutral, or 6.6 after slaughter) and added pH levels 3, 7, and 11. Our experimentation lead us to reject our Ho because there is a difference between the pressure created when pH levels are added to beef catalase reacting with H2O2. Our results (shown in the table) give evidence to the Ho being rejected. We found the pH 7, 11, and the neutral reacted at about the same rate as each other until around 20 seconds and then they split; the solution that had pH 11 added reacted more frequently for a longer rate of time. (it slowed reactions at around 150 sec). The solutions that had neutral and pH 7 added plateaued out, dropping even lower on the graph than pH 3. This happened at around 40 seconds. pH 3 reacted slower than the other levels at the beginning, but it reacted for a longer period of time and at a steadier pace. The solution with pH 3 didn't plateau till around 140 seconds. Overall, we were able to reject the Ho because there was a noticeable, graphical difference in pressure between the 4 pH levels. Data and Analysis Picture 1 This is the enzyme and the substrate reacting while we monitor he pressure We would like to thank Amarillo College for letting us use their facilities . Their support is greatly appreciated.
