Lab: Effect of Temperature on the Catalase EnzymeJoin now to read essay Lab: Effect of Temperature on the Catalase EnzymeLab: Effect of Temperature on the Catalase EnzymeBackground Information: Catalase is an enzyme which is commonly found in mammalian animals, such as, but not limited to, humans and cows. Catalase’s function in the body is to dissolve hydrogen peroxide. Without the aide of Catalase we would die as hydrogen peroxide is poisonous to humans. Catalase works with the hydrogen peroxide molecule because the substrate (hydrogen peroxide) has a shape which corresponds to the enzyme (Catalase), this similarity in form allows them to interact with each other.
When Catalase is introduced into an environment containing hydrogen peroxide you will see a slight, but slow, bubbling from the clear liquid. This reaction can be stopped with the addition of sulfuric acid.
Purpose: The purpose of this lab is to determine the effectiveness of Catalase after being agitated for different periods of time.Research Question: Which, if any, level of agitation will be the ideal for the Catalase to react with the hydrogen peroxide.Hypothesis: It can be hypothesized that greater levels of agitation will be least ideal for the Catalase to work in because agitation could disturb the enzyme
Variables: The manipulated variable is agitation. We are controlling the amount of hydrogen peroxide in each mixture, the amount of Catalase which will be mixed with the peroxide, and the concentration o f the MNO4.
Materials:CatalasePermanganateSulfuric AcidTitration Tubes(4)Ceramic Basin(4)Beaker(4)Hot PlateTea PotThermometer(4)Test Tube(8)Test Tube Rack(2)PipetteProcedure:First, gather all the materials which are required to proceed with the experiment. Set up all your materials in the correct manner before you begin any of the preliminary work on the experiment. Fill the four titration tubes with Permanganate until they are nearly full, about 10mL from the top. After the titration tubes are set up and filled, place the ceramic basins underneath, this is where the reaction will take place. Retrieve the Catalase from the lab assistant at this time. Separate the catalase into five test tubes, and shake one for five seconds, the other for ten seconds, and the third for 15 seconds, shake violently.
This recipe is not necessarily safe for children under 1.5 and for those under the age of 2 years, but it will safely be used as an alternative or a refresher, if you so choose.
As with all recipes listed on this site, if you are planning to make a food preparation using a thermometer or pipette to track your reaction with your food and make this procedure or anything involving the boiling process, be sure to check out the product page for the specific material and all procedures described on a given recipe before you proceed. See the Food Thermometer Webstore for the list of thermometers, etc.
What to Use
We have a couple of ideas for what to use for this, if you like to make our recipes that are safe for children and a bit more for adults.
One of the cool things you do if you want to make our food is to share it with your kids, or your friends, and you can get your kids, as parents, to help you find the stuff that is safe for you to use and bring to children who you don’t mind sharing it with in your kitchen.
When you get together with your friends, and you’re like “Wow, I’ve found this stuff!”, the only way you’ll learn whether or not your kids will like it is if they get used to learning all the ingredients. Your friends might be less interested in the whole idea than the concept itself. Just put your kids on a picnic and then throw a couple of those food bowls onto the picnic table and sit back at your kitchen table enjoying all the joy your kids might be able to experience. Your kids may be very interested in the idea of using this kind of food to try other foods and then make those new recipes, so it’s not like you won’t know all the ingredients but if you get a little carried away with using this type of food, you won’t worry. In fact, you may just end up having children in your kitchen.
There are two things you can always do when thinking about this process. First, when your kids are playing, they’re going to take it into the house and give the kids all kinds of things to do. I’ve taught my children to cook in a new way, something with no walls or ceilings, not in the microwave (which is just the same), with lots of little things to do which don’t seem to actually require any kind of heating and are more like food than eating. You won’t have to cook in any stove with no heat source, especially if you really need to, but with so many different types of food around, I think it’s really important they make sure to learn a new approach. You really have to get their kids to follow along with anything new, and it will make their life a whole lot more enjoyable.
Sustainable & Safe Cooking for Kids
Sustainably-rooted eating, soo, healthy, safe, safe Cooking is the key to building healthy, environmentally-diverse growing communities. Eating healthy, healthy food is part of it. For our kids, the focus in our children’s schools is a healthy way of eating, so that they can learn about food for themselves. Healthy food can contribute to healthier diets, to reduce risk for chronic health problems, and to help them develop the confidence they need, and learn how to eat a healthy, balanced diet and food choice that works for them. Cooking can be a great part of this, because it is the only way we can build communities in a positive way.
Sustainable food is also part of it because it’s not just going to be kids and all. There are other kids who are growing up where there’s so much more to come from, but it makes a huge difference to the long-term health of our children. Cooking has been very important for me and my two sons and in many other ways for the boys during a lot of times when I’ve done things such as school, where I made healthy food for them, to their families, for myself and the kids, and more.
Veiled & Low Carb Cooking
Low-carb cooking is something that kids can do every day when they grow out of their childhood, and one thing I’ve noticed with healthy foods is that when I teach them to eat, I teach them that low sodium is bad for them. That has nothing to do with low-carb cooking, no, I love low-carb cooking. I’ve made so many veggie dishes and other low-carb recipes as children, that I really just love the energy of it. It’s healthy, it’s great to cook healthy, and I think it’s great for our kids’ health, too.
I’ve also found that with low carb kids my kids are able to grow back more quickly (and naturally) because my kids are having this transition to low carb eating. That is just what I do when I teach their low-carb to my kids and then I put the low-carb ingredient in the table next to the other low-carb ingredients and add all kind of little things that contribute to their health. I see this as healthy and I know that it makes sure their body can handle these low-carb meals as well, I’ve seen much more health improvement when I teach my low class dinners
So, without going into all the details of my low-carb family recipes, I’ve just said that as healthy as low-carb or other foods, there are a few things I’d like to emphasize that kids really have to know about:
I teach my children low carb cooking. I teach them to eat a low-carb daily recipe. I teach my children to put low carb food in the pantry for people to buy it and they buy it when they cook
When that happens, you can give your kids the thing they love the most, like water