Essay Bio Lab

Submitted By hzaidi122
Words: 591
Pages: 3

Enzymes
Bio1 1107-12
Spring 2014
Syed H Zaidi

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Due 3/4/14
Lab Partner: Juliet

Introduction
Enzymes are proteins that are used up to speed up reactions without being consumed by the chemical change. They can be reacted with hydrogen peroxide and you see the reaction take place as soon as the item is dropped in the hydrogen peroxide. In this experiment we tested three different food items and checked to see how they reacted with H2O2. After doing that we got the best reacting food item and had to preserve it. We used vinegar as the preservative because it didn’t cause any reaction when the food item was dropped in it.
Materials and Method
In this experiment we used three different food items. The items we used were carrots, potatoes, and zucchini. Before starting anything we had to cut off 5 grams of each food item and place it in plastic trays. After weighing the items we then filled three tubes with 10ml of H2O2. Then for each of the food items we had to chop it, grind it, or blend it. First we chopped up all the food items then placed each of them items in the 10ml tubes filled with hydrogen peroxide. After placing them in the tube we checked to see what had occurred. Then we had to time the reaction for 2 minutes to see the maximum enzymes being produced. For carrots it reacted the fastest when it was grinded in to pieces rather than being chopped up. We saw that zucchini reacted the worst it produced the least amount of bubbles compared to carrot and potato. After seeing which item reacted the fastest we had to preserve them in some solution. We placed carrots in 1ml of vinegar and saw that nothing happened to the item as it was mixed with vinegar. So that showed us that vinegar was the best preservative to but the carrots in so no enzyme reaction can occur.
Results
Pt.1

Mass
H2O2
Bubble volume
Potato 1 Chopped
4.89g
10mL
37mL
Potato 2 Diced
4.86g
10mL
5mL

Pt. 2

Mass
H2O2
Bubble Volume
Zucchini
5.05g
10mL
67.5mL
Potato
5.03g
10mL
90mL
Carrot
5.03g
10mL
85mL

Pt. 3

Mass
Preservative
Bubble Volume
Carrot 1
5.02g
None
87.5mL
Carrot 2
5.05g
Vinegar
3mL

Discussion
In this experiment…