Lab report draft 02

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East Carolina University *

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1000

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Biology

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May 4, 2024

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docx

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Lab report draft The concept that the researchers will investigate in the lab report is on understanding how the apple browning process occurs. The guiding question of this lab report is “What factors decelerate the apple-browning reaction?". During this experiment, we explored what factors go into the apple-browning process, which is also known as the Catecholase Enzyme Reaction. This is when the ‘’Catecholase catalyzes the reaction of catechol and oxygen and is the enzyme that causes bruised or otherwise damaged fruit to turn brown. The equation for this process is: Catechol + O, -* (Catecholase) - Benzoquinone, where the substrate is catechol, the enzyme is Catecholase, and the product is benzoquinone. The independent variables of this lab experiment are the various temperatures at which we tested the enzyme. The independent variables would be the condition of the reactions between low to high temperatures. The control group during this lab experiment would be the reaction of room temperature. The dependent variable would be absorbance. All researchers were able to test how fast the apple browning process occurred through absorbance. Researchers also used a spectrophotometer which is a scientific instrument that ‘’measures the number of photons (the intensity of light) absorbed after it passes through sample solution’’, which we used to calculate the absorbance values. The hypothesis made by the researchers for this experiment was ‘’If we add substances of varying PH to our reaction, then the lower acidities will cause less browning. This is because low PH liquids prevent browning. The claim made by the researchers is ‘’The factor that decelerated the reaction in our test was the PH. We found that the lower the PH the less browning there will be according to our absorbance levels. The researchers justified their claim by stating, ‘’Based on our data the lemon juice and starch had lower PH levels than the baking soda causing our absorbance numbers of the lemon juice (PH 2.5) and Starch (PH 4.5) to have similar numbers of our control compared to the baking soda proving that low PH liquids prevent browning. Number H20 ML Catechol ML Enzym e ML Factor added Amount of factor ML Temp Total Vol ML React time Absorbance Percent. 1 3 ML 2 ML 1 ML None 0 ML Room temp 6 ML 3 Min 2.3% 2 3 2 1 Lemon 2 Room 8 3 0.028

ML ML ML juice ML temp ML Min 3 3 ML 2 ML 1 ML Starch 2 ML Room Temp 8 ML 3 min 0.027 4 3 ML 2 ML 1 ML Baking soda 2 ML Room Temp 8 ML 3 Min 0.024 Number H20 ML Catechol ML Enzym e ML Factor added Amount of factor ML Temp Total Vol ML React time Absorbance 1 3 ML 2 ML 1 ML None 2 ML Room temp. 6 ML 3 Min. .026 2 3 ML 2 ML 1 ML Lemon Juice 2 ML Room temp. 8 ML 3 Min. .034 3 3 ML 2 ML 1 ML Starch 2 ML Room temp. 8 ML 3 Min. 0.010 4 3 ML 2ML 1 ML Baking Soda 2 ML Room Temp. 8 ML 3 Min. .097

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