WebCatechol Oxidase is the enzyme extracted from potatos. It is the enzyme responsible for the browning of fruit (Klabunde). PTU, phenylthiourea, is the inhibitor for catechol oxidase. This experiment explores the inhibitor and whether it is a competitive or noncompetitive inhibitor. A competitive inhibitor is self-explanatory. WebThe purpose of the experiment is to investigate if changes in temperature affect the reaction rates of the potato enzyme, catechol oxidase. The enzymatic activity will be measured at three different temperatures with a spectrophotometer. The results will indicate the optimal temperate conditions for enzyme-catalyzed reactions. Introduction

Lab Report #2 1 .pdf - Lab Report #2 Exercise 7.1:.

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Catechol Oxidase Enzyme Lab Report - 1375 Words - Essay Kitchen

WebEnter the email address you signed up with and we'll email you a reset link. WebEnzymatic activity of PPO present in the potato extract was measured using the continuous spectrophotometric method to detect the gold melanin product ... Food browning occurs … http://faculty.baruch.cuny.edu/jwahlert/bio1003/enzymes.html protein synthesis picture labeled