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...

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 co
ect a
angement.
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).
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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 wo
y 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….

Ru
ic 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)
. Prepare the following tables: (6 points)
· Table 1 with maltose standard curve data.
· Tables 2 - 4 with abso
ance measurements of experimental tubes, calculated maltose concentration, calculated amylase activity (mg/ml maltose/min) for your temperature data.
· Tables 5 - 7 with abso
ance 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 e
ors, 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:

XXXXXXXXXX: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 abso
light @540
nM
2. Experimental design:
a)
i) H0: There is linear association between temperature and abso
ance at 540 nm
Ha: There is no linear association between temperature and abso
ance at 540 nm
(Two tailed test at 5% level)
H0: r1 =0
Ha: r1 not equal to 0
&cHere independent variable is temperature and dependent variable y is abso
ance
ii) H0: There is linear association between abso
ance 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.
&cHere independent variable is abso
ance and dependent variable y is maltose produced.
3.
We find r1 = -0.35 and r2 =1
That is there is a perfect linear co
elation 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 abso
ance and maltose produced.
3. Data analysis results:
Findings: There is no linear association between temperature and abso
ance
But strong linear relationship between abso
ance 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.
) Tables:
Table I
Table II:
Table 3:
Table 4:
Table 5:
Table 6:
(Only 6 tables are given)
Graph 1:
Temperature vs Abso
ance
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 abso
ance and we found this to be non linear association.
The maltose produced and enzyme activity and abso
ance 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 co
elation coefficient also confirmed that there is a very weak linear relationship between temperature and Abso
ance.
Ref:
1. Briggs DE (1998). Malts and Malting (1st ed.). London: Blackie Academic. ISBN  XXXXXXXXXX.
2. ^ Dulieu C, Moll M, Boudrant J, Poncelet D (2000). "Improved performances and control of beer fermentation using encapsulated alpha-acetolactate deca
oxylase and modeling". Biotechnology Progress. 16 (6): 958–65. doi:10.1021
p000128k. PMID  XXXXXXXXXX. S2CID  XXXXXXXXXX.
3. Dowdy, S. and Wearden, S. (1983). "Statistics for Research", Wiley. ISBN  XXXXXXXXXX pp 230
4. ^ Francis, DP; Coats AJ; Gibson D (1999). "How high can a co
elation coefficient be?". Int J Cardiol. 69 (2): 185–199. doi:10.1016/S XXXXXXXXXX.