Biology

Table 2: Balloon Circumference vs. Temperature Tube Temperature (°C) Balloon Circumference (Uninflated; cm) Balloon Circumference (Final; cm) 1 – (Cold) 2 – (RT) 3 – (Hot)     Post-Lab Questions 1. What reaction is being catalyzed in this experiment? 2. What is the enzyme in this experiment? What is the substrate? 3. What is the […]

Effect of Temperature on Enzyme Activity Yeast cells contain catalase, an enzyme which helps convert hydrogen peroxide to water Figure 4: Catalase catalyzes the decomposition of hydrogen peroxide to water and oxygen. and oxygen. This enzyme is very significant as hydrogen peroxide can be toxic to cells if allowed to accumulate. The effect of catalase

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this

Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color  No Food Product: Apple Dark Purple  yes Food Product: Potato Dark Purple  yes Saliva: Amylase Brownish red color  No   Post Negative Control -Lab Questions 1. What were your controls for this