Okay this is part of a lab question I need to answer. I'm really confused as to what the answer could be, but your help is much appreciated.
"To demonstrate the presence of catalase in living tissue, cut a 1-cm3 cube of potato or liver, macerate it, and transfer it into a 50mL glass beaker containing 10 mL of 1.5% H2O2. What would happen if you boiled the potato or liver before adding it to the H2O2?
I think the answer would be there would be no reaction, since enzymes do work in an optimum temperature. When I put the catalase on the potato that was not heated there was lots of bubbles and stuff, which I think was the oxygen that had been produced from the reaction. I think the heat of the potato or liver would denature the enzyme... but I'm not sure.
2006-09-20 11:48:18 · 4 answers · asked by gravytrain036 5 in Science & Mathematics ➔ Biology
Your analysis is correct.
If you macerated the potato or liver tissue and then boiled it or subjected it to heat (such as placing the beaker in a boiling water bath), the length of time would determine the amount of residual enzyme activity.
For example, placing the beaker in a boiling water bath for 1.00 minute would have some effect due to denaturing of the enzyme, but would not eliminate all activity.
Subjecting it to heat (same beaker in the boiling water bath) for an hour would probably destroy all enzyme activity. Some proteins can withstand the temperature of boiling water, but catalase is not one of these.
Potato catalase is used to working at ambient temperature (say 20 to 25 degrees C) but human liver catalase is normally at 37 degrees C. Boiling water (at 100 degrees) is a lot hotter than either of these. (The optimum temperature for catalase may be about 40 degrees C, with the upper end at near 50 degrees C).
You might find the following interesting:
2006-09-20 12:58:28 · answer #1 · answered by Richard 7 · 69⤊ 0⤋
You are correct. there would be no reaction because the heat would permanenetly denature the catalase in the liver or potato.
2006-09-20 19:05:11 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Why don't you check out The Fraudulent Gurus? They claim to know everything.
2006-09-21 12:11:54 · answer #3 · answered by zero 3 · 0⤊ 0⤋
matahari's got ya covered. 50C is about the temp most proteins start breaking down permanently.
2006-09-20 19:17:10 · answer #4 · answered by perk 2 · 0⤊ 0⤋