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Enzyme Lab Background info rmation: An enzyme is a prote in that h elps to che mica lly make or bre ak a sub stanc e. In the process of h elping to m ake or break the substance, the enzyme is not used up. Each enzyme works b est at an environment al vari able level (ex. temp & pH) par ticu lar to that enzyme. Ea ch enzy me works on a spe cific substanc e. Fre sh pine apple cont ains an en zyme, brome lain, which breaks do wn pro tein. This is why fr esh pin eapple prev ents ge latin (as found in Je ll-O ), a pro tein, from se tting. However, canned p ineapp le will allow g elatin to set bec ause the brome lain is d enatured (changed to the point of being brok en) in the canning proce ss. An enzyme that bre aks down p rote in is call ed a prot ease. Ano ther proteas e, p apa in, is found in fresh papaya. Bo th of th ese proteas es are found in m eat tend eriz ers (bromel ain in Schil ling’s Me at Tend eriz er & papain in A ccent Me at Tend eriz er). Papain is also the m ain a ctive ing red ient in diges tive aids m ade with papaya. Sa liva conta ins an enzy me, saliva ry amylase (a.k. a. ptyalin), whi ch breaks down star ches in the mou th (su ch as those in pasta, bre ad and potatoes ). When this a mylase rea ches the sto mach, s tomach ac ids destroy (den ature) this en zyme, and it stops working. One si mple way to t est for the pr esence of star ch is to add iod ine to the substance in ques tion. The iod ine will turn blue or bl ack in the pre sence of sta rch. NOT E: If you design an experiment that includ es the u se of iodine, do NOT e at the iodine or anything you m ay have put the iod ine in. Design and p erform an expe riment th at address es the rela tionship betw een an enzy me and the substance it works upon (s tarch or p rote in) and/or the env ironment it works be st in (vary t emperature or pH). The problem you cho se to inve stigate and your experi mental d esign should be inf luenced by the following f actor s: your cu riosity, the ease with which you c an obtain the n eeded suppli es, and an understanding about s cien tific exp erimen ts. Keep your exp eriment al de sign as simple as pos sible. Be sure you h ave d evelop ed a cle ar (and uncomp lica ted) hypo the sis. Do not test mo re than 1 ind ependent var iable in your experim ent. Before you start yo ur expe rimen t, answer the first 8 of the following questions. Answer the rest of the questions as it becomes ap propriate in proc ess of yo ur experi ment. 1) (5 poin ts) W hat is the ques tion you hope to answ er with this expe rim ent? 2) (5 poin ts) W hat is the indep end ent va riable in th is experimen t? 3) (5 poin ts) W hat is the dep endent v ariable in th is expe rim ent? 4) (5 poin ts) W hat is the con trol in th is exp eriment? 5) (5 poin ts) W hat factors do you ne ed to control for? 6) (5 poin ts) W hat is your hypothe sis (pred iction)? 7) (5 poin ts) W hat a re your m aterials? 8) (20 poin ts) After a cqu iring your m aterials, what steps will you take to p erfo rm your exp erimen t? Please crea te a nu mbered l ist to answer this question. Prov ide enough inform ation so that anyone e lse could follow your steps to dup lica te your expe rim ent. Think of your l ist of steps as a recip e. 9) (10 poin ts) W hat a re your depend ent variab le ob servations? 10) (10 poin ts) W hat do you conc lude about these obse rvat ions? 11) (10 poin ts) Does your da ta (your dependent v ariable obse rvation) support your hypothes is? You w ill not lose any poin ts if it doesn’t. 12) (10 poin ts) W hat, if anything, didn’t go as smoothly as planned? And/or wh at would you do diffe rently if you did th is experiment aga in? 13) (5 poin ts) W hat ques tions or ins ights did th is expe rim ent, proc ess of do ing an expe riment, or your re sults raise for you? And/or desc ribe your reactions to doing th is assignm ent. Kri stin Mull er, 2 023