it will be heavier and it will turn different colors. Also it will decrease the rate
Boiling usually destroys enzymes.
All living organisms have the catalase in their body to neutralise the toxic hydrogen peroxide formed due to various metabolic activities to water and oxygen. So by grinding it may speed up this decomposition reaction.
The product of the catalase reaction is oxygen gas, which causes bubbling when catalase breaks down hydrogen peroxide into water and oxygen. The rapid release of oxygen gas creates the bubbling effect that is characteristic of the catalase reaction.
Create a control group by placing a measured amount of catalase solution in a test tube. Prepare test tubes with catalase solution at varying temperatures (e.g., using water baths at different temperatures). Add a known amount of hydrogen peroxide to each test tube and measure the rate of oxygen gas production as the catalase breaks down the hydrogen peroxide. Record and compare the rate of reaction at different temperatures to determine the effect of temperature on catalase activity.
Boiling typically denatures peroxidase enzymes, leading to a loss of activity. The high temperatures disrupt the enzyme's structure, preventing it from functioning properly as a catalyst for peroxidase reactions.
There is not much of an effect when you add orange juice to the enzyme catalase. If anything, a slight buttermilk odor will be produced, and the weight of the sample will change.
Boiling amylase will denature the enzyme, causing it to lose its three-dimensional structure and therefore its ability to catalyze reactions effectively. This will result in a decrease or loss of enzymatic activity.
The student's experiment in the Prelab Activity is designed to test the effect of changing the concentration of hydrogen peroxide on the rate of enzyme activity in the enzyme catalase. This involves manipulating the independent variable (concentration of hydrogen peroxide) to observe its impact on the dependent variable (rate of enzyme activity).
The solute increases the boiling point of the solvent
The lemon juice tastes good.
The boiling point is higher.
If the solid is insoluble, it will have little or no effect on the boiling point. If it is soluble, it will raise the boiling point.