1. ENZYMES 2.5

2. ENZYMES Proteins that act as catalysts to speed up reactions. Lower activation energy of a reaction. Have an active site, where substrate(s) bind to. Substrates are compounds an enzyme converts into products.

4. Only one enzyme can work with type of substrate. This is called enzyme substrate specificity. Once reaction occurs, enzyme releases product and looks for a new substrate to react with.

5. ENZYME ACTIVITY The catalysis of a reaction by an enzyme has three steps. 1.Substrate(s) bind to active site of enzyme 2.Enzymes change substrate into a new set of products. 3.Products are released, allowing enzymes to bind with new substrates. For enzymes to form complex, enzymes and substrates must collide at right angle.

6. FACTORS AFFECTING ENZYME ACTIVITY

7. TEMPERATURE Higher temperatures give molecules higher kinetic energy, increasing likelihood of collisions. Higher temperatures can denature proteins.

8. PH All enzymes have an optimum pH. pH’s become too extreme, the enzyme can become denatured.

9. SUBSTRATE CONCENTRATION Higher substrate concentrations leads to the greater chance that enzymes and substrates collide properly. Once enzymes form complex, the rate of reaction slows down.

10. IMMOBILIZED ENZYMES Enzymes used in industry. Removed from cells or reactions to be used elsewhere. Allows enzymes to be reused, stop unwanted reactions in a product, or to be sold.

11. LACTOSE FREE MILK Microbiologists culture bacteria present in milk to harvest lactase. Lactase is the enzyme needed to break down lactose. Lactase harvested is then sold to various companies to use in dairy products.

12. ENZYME IA

13. Today you will start to investigate the effectiveness of enzymes present in various laundry detergents. To test this, you will add diluted solutions of detergent to gelatin and look for digestion of the gelatin. You will be typing out this IA and turning it once completed.

14. QUESTION You will need to come up with a question you are looking to answer. Example: Do laundry detergents differ in their ability to digest the proteins in gelatin?

15. Detergents being used include: Tide Gain ERA Wisk Member’s Mark HE Arm & Hammer

16. HYPOTHESIS Using your prior knowledge, create a hypothesis as to what you will observe. Example: Tide will be most effective at digesting gelatin as it is marketed as the superior detergent for stains.

17. MATERIALS List all the materials you use in the lab.

18. PROCEDURE List the procedure you use to test your hypothesis. You can use the Jell-O lab procedure on kelseyscience.weebly.com as a guideline for your procedure.

19. RAW DATA TABLE Create a table listing the initial diameter of each well. Leave a column for your final results.

20. PROCESSED DATA This will include your change in diameters for each detergent solution.

21. PROCESSED GRAPH You will create a histogram (fancy bar graph) of your results, showing the change in diameter for each detergent.

22. CONCLUSION After collecting your data and creating a graph, you will write up a conclusion. The conclusion should include an explanation of your results, starting with the validity of your hypothesis. You should avoid using proves or proof, instead state the data supports your hypothesis.

23. LIMITATIONS In a paragraph, list some limitations you encountered in your experiment. Explain what went well, what did not go well.

24. IMPROVEMENTS Looking at your limitations, what are some improvements that you could have made to the experiment? What would you like to differently if you tried this experiment again?