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Enzyme & Temperature Experiment| Enzyme Lab Report Help
General role of experiment
This experiment is aimed at relating the effects of heat on enzyme activity.
Hydrogen peroxide solution (3%) and an assortment of living tissue, such as sliced raw potato, ground meat, liver, yeast cells, and another assortment of non-living material mainly a piece of baked potato and cooked liver to act as a control are used. Each labeled test tube was filled with 1/3 full with fresh hydrogen peroxide, and the material to be tested added. Observation of production of bubbles was made.
Any fresh living cell or material will have enough catalyze present to produce bubbles of gas. The bubbling indicates the production of oxygen gas upon exposure to the hydrogen peroxide.The baked potato and cooked liver are dead hence have no catalyze present and thus no bubbling occurs.
The enzyme catalyze occurs naturally in all living matter and when cooked (heated), the enzyme becomes denatured by heat rendering it inactive as indicated by the lack of bubbling in the presence of hydrogen peroxide.
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