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An investigationinto the effect of ph on the activity of potato tissue catalase

Essay specific features

 

Issue:

English

 

Written by:

Ronald K

 

Date added:

September 7, 2013

 

Level:

University

 

Grade:

A

 

No of pages / words:

6 / 1484

 

Was viewed:

9398 times

 

Rating of current essay:

 
Essay content:

Each individual enzyme has it’s own pH characteristic. This is because the hydrogen and ionic bonds between –NH2 and –COOH groups of the polypeptides that make up the enzyme, fix the exact arrangement of the active site of an enzyme. It is crucial to be aware of how even small changes in the pH of an enzyme can affect activity until the enzyme will eventually become denatured...
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Catalse is a very common enzyme which is found in almost all living and root vegetables such as, Celeriac and Potatoes. Catalase is a tetramer of four polypeptide chains, each over 500 amino acids long. It contains four porphyrin heme groups, which can explain why it suitable to catalyze hydrogen peroxide...
displayed 300 characters

General issues of this essay:
An investigationinto the effect of ph on the activity of potato tissue catalase The Effect Of Substrate Concentration On The Activity Of The Enzyme Catalase An Investigation on the rate of reaction of the enzyme Catalase on the substrate Hydrogen peroxide. Effect of an Increasing Substrate Concentration on Enzyme Activity Rate Reaction Rates of Barley Alpha-Amylase Enzyme with Substrate Starch at Different pH’s and Temperatures The Effect Of Substrate Concentration On The Rate Of Reaction An investigation into the effect of PH on the ectivity of potato tissue catalase Effect Of Enzyme Catalase Concentration On Reaction Rate Enzyme Substrate Investigating The Effect Of Enzyme Concentration On The Rate Of An Enzyme-Catalysed Reaction. the effect of temperature on enzyme activity Effect Of Temperature On Enzyme Activity Effect of pH and temperature on enzyme activity in skeletal muscle The Effect Of Enzyme Concentration On Rate Of Reaction effect of temperature on an enzyme controlled reaction
 

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