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Enzyme Essaey that might be on test, help!?
Its a random essaey on the unit exam next friday and she said its either about water, enzymes, protein functioning, or the organic compounds. One that I am really bad at is the enzymes =/ help?
After an enzyme is mixed with its substrate, the amount of product formed is determined at 10-sec intervals for 1 min.
0 secs. = 0.0 product formed (mg)
10 secs = .25 product formed (mg)
20 secs = .50 product formed (mg)
30 secs = .70 product formed (mg)
40 secs = .80 product formed (mg)
50 secs = .85 product formed (mg)
60 secs = .85 product formed (mg)
First of all how do i find the intial rate of the enzymatic reaction? Than, if i was suppose to find the rate after 50 secs, what would it be?
What would happen if i heated the enzyme for 10 mins in 100 degrees celsius before repeating the experiment and why does this happen?
Altering the substrate concentration could effect the rate of reaction?
Changing the ph would effect the rate of the reaction as well?
- 1 decade agoFavorite Answer
Haha, luckily I just recently studied Enzymes and proteins :P
All the information they give you in that table is enough. To find the rate (which is not linear, whihc will be hard to find otherwise), just graph it out. It'll give you a clearer image of how the enzyme is affecting the product formed. Looking from here, it looks like the product is created very easily in the beginning, but as time goes on, it slows down, until 60 sec, where no more proudct is formed. At this point, your graph would flatten out, showing a rate of 0 product formed.
By heating your enzyme, it would most likely denature the enzyme, therefore disabling it from it's function. This would cause MUCH less product to be formed if the experiment was recreated (This is supposing the information you just gave was done at room temperature)
If you increased the substrate concentration, The rate of reaction would increase, making the product formed happen much faster than now, as well as increasing the amount of product formed.
Changing the pH of the enzyme would affect the reaction, but it would slow it down. Supposing the given information was done at optimum conditions for the enzyme, differing vaules of pH would cause the rate of reaction to slow down more as the pH gets farther away from the initial value (Extreme values of pH also denature enzymes, which means the enzymes can't function to create the product anymore)