I have just started my chemistry investigation an i dont know what to do , the title is:
'Investigation of factors that can affect the enzyme browning in bananas'
Can anyone help me thing of factors that i can investigate?
Any help is much appreciated.
Thanks in Advance
A2 Salters Enzymes Chemistry Individual Investigation Watch
- Thread Starter
- 09-11-2008 17:45
- 09-11-2008 18:55
you could change the substrate concentration, see how it affects rate
change the enzyme concentration, see how it affects rtae
do the reaction under different pH conditions
do different temperatures (find the temperature at which the enzyme is denatured, prove the optimium temperature condition
find a specific enzyme inhibitor, talk about competitive - non competitive inhibition
- 11-02-2009 11:11
Hmm, as a part of my A2 indivdual investigation, I am doing something similar, in terms of enzyme catalysed reaction. As I am using catalase, and want to be able to devise rate equations, then don't I need to be able to know/measure the concentration of catalase? I'm not sure as to wether or not I can actually measure the concentration of catalase from the source I am using. If anyone has any ideas then I'm open for discussion!