An enzyme is a protein that produces a chemical change to cause a reaction. This is the whole idea that digestion is based around. Food with enzymes OR substrates go in and match (or don't i.e. Lactose intolerance) like puzzel pieces that fits into a substrate or enzyme to tear it apart and cause a reaction. This might better be explained in a science picture.
Simple but it gets the point across.
I was able to test enzymes and reactions in three different ways: differing amounts of enzyme added to 6 mL of 3% H202 and water, the effects of different temperatures on the same solution but with the same amount of enzyme, and the effects of differing pH levels on the same solution with the same enzyme levels. So basically I took some enzymes and a substrate and changed around the scenario a few times before stopping it up with a science tool that electronically measures and graphs the pressure in kiloPascals. Ultimate Goal...... Blow the top off of one mega pressurized test tube.
I began this experiment with 4 vials containing 3mL Water and 3mL hydrogen peroxide (as the substrates). Taking a pipet filled with yeast (as the enzyme), I added 20 drops into the first vial. Capping it with the pressure sensor, the computer measured the rising pressure within the vial over 3 minutes. I repeated this step but added 40 then 60 then eventually 80 to the next three vials. At 120 kiloPascals, many other amateur scientists experienced a pressure explosion at this point with even less yeast droplets... So I think, "darn... better try a little more yeast next time... maybe the next experiment will prove useful."
Disappointment level- Low; "Oh darn"
This experiment has been nicely summarized in the graph below.
The next experiment involved the same set up, but instead of changing the drop amount, we kept them all at 40 drops of yeast. I first divided the vials into different temperatures; room temperature, 40°C, 70°C, and freezing. After each vial acquired the corresponding temperature, I stuck those bad boys in the test tube rack and begun the pressure measurement process. I had assumed the hottest test tubes would we the most reactive, but I soon found that this was wrong! That doesn't make any sense (yes it does, because heat kills enzymes ((denature)), but it was unexpected).
STILL NO EXPLODING! I thought that at least one of these temperatures would react explodingly with the 40 drops of enzyme!!!!
Disappointment level- Increasing "But you were the chosen one."
So obviously kicking it up a notch should do the trick right? I think so too. This final experiment involves 3 different liquids of pH 4, pH 7, and pH 10 accordingly. In order to measure pH values on enzyme reaction, I had to keep the enzyme drops of yeast all the same, yet I reallyyyyy wanted that explosion. Regretfully, I resumed the experiment with 40 drops of yeast to each solution. The results are seen below.
.jpg)
After the most hardy of pH enzyme tests, I was failed again: NO EXPLOSION!
Level of Disappointment- Very; extreme anger.
The results of this major disappointment were just enough to make me go crazy. So I added an insane amount of yeast to the best reacting pH solution and let it roll. Finally, there was sweet sweet explody bliss. we had finally achieved it!
