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Enzyme Reaction of Different Yeast Substances. Title: Enzyme Reaction of
Different Yeast Substances Introduction: In this lab, my ...
... a variety of ingredients at different concentrations, you ... an unstable intermediate
of a reaction and it ... stabilize the transition state – just like an enzyme. ...
... or to synthesize it are most often very different. ... gyrase or the topoisomerase II
enzyme, thereby inhibiting ... process is known as the Kolbe-Schmitt reaction. ...
Submitted by sdave on November 19, 2006
Category: Science
Words: 993 | Pages: 4
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Title: Enzyme Reaction of Different Yeast Substances
Introduction:
In this lab, my group was able to learn and understand the process of cellular respiration. Our goal in this lab was to find out which solution reacted most with the enzymes in the yeast. The effects of inhibitors on enzymes and the activity of yeast on different solutions were measured in this lab. In lecture, we learned that fermentation enables some cells to produce ATP without the use of oxygen. There are three steps to cellular respiration: In chemical reactions, the molecules at the beginning of the process are called substrates and the end molecules after the reaction are called products. Fermentation takes place during glycolysis. In this lab we were able to measure glycolysis reactions under anaerobic conditions. Glycolysis begins the degridation by breaking glucose into two molecules of pyruvate, The Citric Acid Cycle takes place in the mitochondrial matrix decomposes a derivative of pyruvate to carbon dioxide. Oxidative phosphorylation is powered by redox reactions that transfer electrons from food to oxygen. The set of enzymes made in a cell determines which metabolic pathways occur in that cell. This means that there will be more of a reaction with a certain solution of enzymes in the environment with the increased temperature. Inhibitors are molecules that decrease enzyme activity, and activators are molecules that increase activity... Drugs and poisons are often enzyme inhibitors. Enzyme activity is also affected by temperature, pH, and the concentration of substrate. (Campbell et al. 2002). In this lab, our group recorded the reaction of different enzymes in a yeast solution with a steady temperature by measuring the airspace in the tubes. In this lab, my experimental hypothesis is that the reaction rate shown in the airspace measurements will not increase because it is the receiprocal. If this is true, then it will show in the graph as an upward slope with the...
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