Post-Catalase Lab Info:
Use the following information to construct your discussion/conclusion section.
The effect of temperature on enzyme function: There is a part of the catalase molecule, known as the
active site, that fits onto the peroxide molecule and causes it to break into molecules of hydrogen and water. In
order for this reaction to happen, the catalase molecule must physically bump into the peroxide molecule. If the
molecules are warmed up, they move faster, and the chance of collisions between the catalase and the peroxide
increases. In addition, at higher temperatures the molecules will collide with more force, which also increases the
chance that the reaction will take place. The purpose of this experiment is to show that at higher temperatures
catalase will break down hydrogen peroxide faster than at lower temperatures.
The effect of boiling on enzyme function: The activity of catalase, like that of all enzymes, depends on
the three-dimensional shape of the molecule. The three dimensional shape is held together by hydrogen bonds
between amino acids that make up the molecule. Boiling an enzyme like catalase breaks up the hydrogen bonds and
will likely destroy the shape of the molecule. Destroying the shape of an enzyme is called denaturation. This
experiment will be repeated using catalase that was boiled beforehand, and it is expected that boiling the catalase
will make it inactive, resulting in no breakdown of the peroxide.
Post-Catalase Lab Info:
Use the following information to construct your discussion/conclusion section.
The effect of temperature on enzyme function: There is a part of the catalase molecule, known as the
active site, that fits onto the peroxide molecule and causes it to break into molecules of hydrogen and water. In
order for this reaction to happen, the catalase molecule must physically bump into the peroxide molecule. If the
molecules are warmed up, they move faster, and the chance of collisions between the catalase and the peroxide
increases. In addition, at higher temperatures the molecules will collide with more force, which also increases the
chance that the reaction will take place. The purpose of this experiment is to show that at higher temperatures
catalase will break down hydrogen peroxide faster than at lower temperatures.
The effect of boiling on enzyme function: The activity of catalase, like that of all enzymes, depends on
the three-dimensional shape of the molecule. The three dimensional shape is held together by hydrogen bonds
between amino acids that make up the molecule. Boiling an enzyme like catalase breaks up the hydrogen bonds and
will likely destroy the shape of the molecule. Destroying the shape of an enzyme is called denaturation. This
experiment will be repeated using catalase that was boiled beforehand, and it is expected that boiling the catalase
will make it inactive, resulting in no breakdown of the peroxide.
Post-Catalase Lab Info:
Use the following information to construct your discussion/conclusion section.
The effect of temperature on enzyme function: There is a part of the catalase molecule, known as the
active site, that fits onto the peroxide molecule and causes it to break into molecules of hydrogen and water. In
order for this reaction to happen, the catalase molecule must physically bump into the peroxide molecule. If the
molecules are warmed up, they move faster, and the chance of collisions between the catalase and the peroxide
increases. In addition, at higher temperatures the molecules will collide with more force, which also increases the
chance that the reaction will take place. The purpose of this experiment is to show that at higher temperatures
catalase will break down hydrogen peroxide faster than at lower temperatures.
The effect of boiling on enzyme function: The activity of catalase, like that of all enzymes, depends on
the three-dimensional shape of the molecule. The three dimensional shape is held together by hydrogen bonds
between amino acids that make up the molecule. Boiling an enzyme like catalase breaks up the hydrogen bonds and
will likely destroy the shape of the molecule. Destroying the shape of an enzyme is called denaturation. This
experiment will be repeated using catalase that was boiled beforehand, and it is expected that boiling the catalase
will make it inactive, resulting in no breakdown of the peroxide.