Question

abstrate Table 12.1 dH2O Test Tube Potato Temperature 1% Extract Catechol Room Temp 2.0 ml 2.0 ml Room Temp. B Room Temp 2.0 ml C 4 Room Temp 11,21, and 31 2.0 ml Room Temp 12, 22, and 32 1.0 ml 1.0 ml Room Temp 13,23, and 33 1.0 ml 1.0 ml 6 14,24, and 34 Room Temp 1.0 ml 1.0 ml 15,25, and 35 Low Temp 1.0 ml 1.0 ml 16,26, and 36 40 °C 1.0 ml 1.0 ml 17,27, and 37 80 °C 10 1.0 ml 1.0 ml 18,28, and 38 1.0 ml 100 °C 1.0 ml *The 1.0 ml volume of catechol is added after the temperature treatment / tubes Exercise 12: Enzymes BA TREXVISTA BYBEX VISTA 7. Review the material in the introduction concerning the effects of high and low temperatures on enzymes. What is the difference between heating (cooking) food and cooling food (placing it in the refrigerator)? 8. What is the purpose of test tube A, B, and C?

Answer 1

7) Enzyme works best at optimum temperatures that is ate 25-40⁰C and any temperature below the or high of the optimum temperature the enzymes down work appropriately. At lower temperature below 25⁰C the movement of enzymes is inhibited due to freezing nature and this inhibits the interaction of enzymes with substrates affecting the enzyme action while at higher temperatures the bond between the enzymes breaks which makes enzymes ineffective.

   Cooking may increase the temperature of these enzymes and may break them this might be helpful for the digestion of complex food material which can be digested by ht e human digestive system like complex plant material.

While cooling of food helps to prevent any enzymatic activity which might be harmful to our body thus by placing food materials under cool condition harmful enzyme activity is prevented.

8) A,B, and C are blank tubes with not catechol added and these are taken as reference tubes for colorimetric analysis while other tubes are with catechol added. Tubes A,B and C with no catechol no clumps or clots are seen but in the rest of tubes catehcol was added hence enzyme activity was seen with formation of clumps