Please, I tried my best best to make it easier, do the graph neatly , thanks... Remember CSE CITATION STYLE IN IN TEXT EXPLANATION AND THE REFERENCE AT THE END OF REPORT. Note : font New times 12, thanks
Hello, This is a very important lab report worth 30 pts I really need a good score on this… please take time to do your best. The work looks almost about done.. NOTE: But I want this to be typed as it is the final paper I will be submitting.. I want every question answered vividly and expanded and in correct arrangement. Please I. also want the answers to be enlighted Note: List the sources you used at the end of your report and include in-text citations in your report (CSE citation style). Also log into montgomerycollege.edu >> Acess MC Login:htolbert amd pswd: Sarkodie127# Locate blackboard , find bio 150 Week 1-4 Then week 4 there is a zoom recording that explains what the professor expects…. Other information files would be included… Also, don’t worry about the adding the table in the text I will submit in a different file. Just pay attention to the question and answer every question asked nicely and in detailed , thanks Please take time to do write a very good lab for me…. Rubric Enzyme Report (30 points) Introduction: (4 pts) cover these questions in paragraph form as you write your complete introduction. 1. What are enzymes and what do they do? 2. What are the optimal conditions for an enzyme? 3. What factors affect enzyme activity and how? 4. How is the structure of an enzyme related to its function? 5. What is amylase? What reaction does it catalyze? 6. Research the amylase enzyme you used (organism) and the optimal conditions of temperature, pH, or salt, it requires. 7. Explain why DNS is used and why it is important for determining enzyme activity. Cite and reference your sources using APA style. Experimental Design: (4 pts) 1. State your 2 questions (one for temperature and one for pH), 2 hypotheses (ensure that they are testable and falsifiable), and 2 predictions. 2. Identify the independent variable(s) for each set of experiments. 3. Identify the dependent variable for each set of experiments. Data Analysis/Results: (16 points total) a. List all the formulas you used for your calculations and a sample calculation in each case (1 pts) b. Prepare the following tables: (6 points) · Table 1 with maltose standard curve data. · Tables 2 - 4 with absorbance measurements of experimental tubes, calculated maltose concentration, calculated amylase activity (mg/ml maltose/min) for your temperature data. · Tables 5 - 7 with absorbance measurements of experimental tubes, calculated maltose concentration, calculated amylase activity (mg/ml maltose/min) for your pH data. c. Prepare the following graphs: (7 points) · Graph 1 of maltose standard curve: show line of best fit and equation of line using Excel. · Graphs 2 - 7 of enzyme activity versus independent variable for each table. d. Summary of results: summarize your results based on your graphs (2 pts) Conclusion/Discussion: (4 pts) Based on your results, are one or both of your hypotheses supported? Restate each hypothesis and explain! Discuss any other findings and explain them. Discuss errors, and reasons for data variability. References: (2 pts) List the sources you used at the end of your report and include in-text citations in your report (CSE citation style). Include Academic Integrity Pledge at the end of your document. It is required or I will not grade the Lab Report Academic Integrity Pledge for Homework and Lab Assignments I pledge that I have completed this assignment following Montgomery College’s policy on academic integrity. I am aware of the consequences of violating the Code of Conduct. While I may have worked with other students during these assignments, the final product is my own work and not a copy of another student’s, either from our class or from the Internet/social media. Date: Signature: 2021-02-22 02:37 1 1. Enzymes speed up chemical reaction in cells. As a result, energy usage is lowered such that this energy saved can be used for other chemical reactions in the cells. 2. Each enzyme can work optimally under a specific temperature and pH range. As temperature rises, reaction slows down , while ph reaches maximum midway. Lower than this or higher than this slows up reaction. 3. Main factors are i) Temperature, ii) pH and iii) concentration. 4. Most of the enzymes are proteins and hence their function is related to structure. They are a linear chain of amino acids, which lead to 3 dim structure. These regulate clotting of blood. 5. Amylaze catalysts the hydrolysis of starch into sugars. In mammals these start functioning in saliva itself to ease digestion. 6. WE used Maltose . Its pH is 6.5, temperature stability 0 to 50 degree celcius, isoelectric point is 5.2 and molecular weight 52000 7. DNS, known as Dinitrosalicylic acid reacts with reducing sugars and other sugar reducing molecules. As a result 3 amino 5 nydrosalicylic acid is formed. This acid can absorb light @540 nM 2. Experimental design: a) i) H0: There is linear association between temperature and absorbance at 540 nm Ha: There is no linear association between temperature and absorbance at 540 nm (Two tailed test at 5% level) H0: r1 =0 Ha: r1 not equal to 0 b&cHere independent variable is temperature and dependent variable y is absorbance ii) H0: There is linear association between absorbance and maltose produced Ha: There is no linear association between absorance and maltose produced (Two tailed test at 5% level) H0: r2 =0 Ha: r2 not equal to 0 We conduct multi linear regression and check whether slope =0 with statistic and p value. b&cHere independent variable is absorbance and dependent variable y is maltose produced. 3. We find r1 = -0.35 and r2 =1 That is there is a perfect linear correlation for ii test. Here n = no of observations = 6 For first test we find test statistic T = Df = 4 P value = 0.4965 Since p >0.05 we accept null hypothesis. There is no linear association between temperature and maltose produced. But there is a very strong linear relationship between absorbance and maltose produced. 3. Data analysis results: Findings: There is no linear association between temperature and absorbance But strong linear relationship between absorbance and maltose Limitations: Since sample size was only 6, we cannot rely on these results Also the result says there is no linear association there may be other types of association. b) Tables: Table I Table II: Table 3: Table 4: Table 5: Table 6: (Only 6 tables are given) Graph 1: Temperature vs Absorbance We find curve of best fit is a curved one and not linear Two outliers are present which are very far from the graph. Other graphs: Enzyme activity vs independent variables(here temperature or pH) Refer excel sheet enclosed Conclusion: We first tried to find whether there is linear relationship between temperature and absorbance and we found this to be non linear association. The maltose produced and enzyme activity and absorbance in between had a perfect linear combination. The curves graphed also confirm that there cannot be a straight line which fits the data but a curve only. Hypothesis test for correlation coefficient also confirmed that there is a very weak linear relationship between temperature and Absorbance. Ref: 1. Briggs DE (1998). Malts and Malting (1st ed.). London: Blackie Academic. ISBN 978-0412298004. 2. ^ Dulieu C, Moll M, Boudrant J, Poncelet D (2000). "Improved performances and control of beer fermentation using encapsulated alpha-acetolactate decarboxylase and modeling". Biotechnology Progress. 16 (6): 958–65. doi:10.1021/bp000128k. PMID 11101321. S2CID 25674881. 3. Dowdy, S. and Wearden, S. (1983). "Statistics for Research", Wiley. ISBN 0-471-08602-9 pp 230 4. ^ Francis, DP; Coats AJ; Gibson D (1999). "How high can a correlation coefficient be?". Int J Cardiol. 69 (2): 185–199. doi:10.1016/S0167-5273(99)00028-5.