Enzymes action

     In this lab we tested the action of enzymes and for the enzymes we used yeast. We added the yeast to a test tube with 3 milliliters of water (H2O) and 3 milliliters of peroxide (H2O2). After adding these things together we mixed them a little and put the pressure cork on top of the test tube to trap in all the pressure. As the cork was in the tube, it was hooked up to a tube that recorded the data on the computer making a graph that showed the pressure of each tube.
    We did 3 different little labs, and in each one a few things changed. In the first lab we did concentration. We took the 3 milliliters of both water and peroxide and put them in the first test tube, then added 20 drops of yeast. The second tube we did the same thing but with 30 drops, the next with 40, and the fourth and final tube we added 50 drops. We put the pressure cork on all of the tubes after adding the different concentrations of yeast and the data recorded.

     The second lab that we did was temperature. We added the 3 milliliters of both water and peroxide and added 30 drops of yeast to the four test tubes that we had. The first tube that we tested was water and peroxide with 30 drops of yeast that was room temperature. The second tube that we tested was water and peroxide that had been held in an ice bath for a few minutes with the 30 drops of yeast. The third tube was stuck in a hot water bath with the water and peroxide with 30 drops. The fourth and final test tube was stuck in a warm water bath with the 30 drops of yeast.

     The hire and final lab that we did was with different pH levels. We kept everything the same, except for the peroxide. We mixed 30 milliliters of water with 30 milliliters of the different pH buffers and added 30 drops of yeast to them. The first test tube that we did was the water with the pink level 4 pH buffer, and the 30 drops of yeast. The second test tube was water with the blue level 10 pH buffer, and the 30 drops of yeast. The third and final tube we tested in this lab was the yellow level 7 pH buffer, and added to it was the 30 drops of yeast.

     In these labs, as you can see, some of the different things we tested, reacted better and had more pressure than others with the yeast.