What we expect in an enzyme reaction is that it goes faster and faster as temperature is increased until a temperature is reached at which the enzyme is denatured (its shape is changed and therefore its activity is destroyed) before much reaction can be measured. So, as we increase the temperature, two things are happening. The rate of reaction is getting faster - all chemical reactions go faster at higher temperatures. But also, the shape of the enzyme molecule gets changed so that it is less and less efficient as a catalyst . The value of the optimum temperature is therefore not a fixed number but depends upon the way in which the experiment was carried out. The shorter the measurement time the higher the apparent optimum temperature will be. If you were able to measure the rate during the first second at the high temperature, you might measure a very fast rate of reaction before the enzyme had time to be denatured. However, if you measure the rate over a period of ten mins. there may have been no effect of the enzyme at all in the final nine mins. and the measured rate of reaction would be very slow indeed - almost the same as if there had been no enzyme there at all. Therefore, you cannot quote a figure for the optimum without explaining the whole experiment in which the measurements were made.
A second question is "How much does catalase respond to an increase in temperature up to the point at which it is denatured?". For most enzyme catalysed reactions, there is approximately a doubling of the rate of reaction for every 10ºC rise. This is called a of two and most enzymes have a between 1.5 and 2.5. The strange thing about catalase is that it has a of less than 1.2 (between 0 and 40ºC). This means that temperature has hardly any effect on the rate of reaction with catalase. In other words, there is hardly any increase in the rate of reaction as the temperature increases. It turns out that the rate at which catalase can work is limited by the rate at which the substrate (peroxide) can diffuse into the "active site" of the enzyme and this diffusion is a physical rather than a chemical process (and is therefore much less affected by temperature). The paper by R. F. Beers and I. W. Sizer (1952) J. Biol. Chem. 195, 133 which discusses the assay and mentions the essential temperature-independence can be freely downloaded from the internet http://intl.jbc.org/
40 oC but that isn't very precise
The optimum temperature is 40ºC
It releases the peroxidase in the liver cells.
Beef comes from cows and cows have catalase in their liver, so yes
No. Only amylase works for breaking-down of glucose( in fact the product should be maltose. It is because of lock-and-key hypothesis, only 1 enzyme fits the specific substrate. By the way, catalase is a enzyme inside liver, it is used to break down the hydrogen peroxide, the products are oxygen and water.
Catalase, however it does not produce hydrogen peroxide but rather catalyzes the breakdown of hydrogen peroxide into water and oxygen gas.
Because liver has more catalase than potatoes.
It all has to do with catalase. Catalase is an enzyme and a biological catalyst in the decomposition of H2O2. When its fresh, catalase is still present in the liver. However, when the liver is boiled, the catalase enzyme is denatured (as it is a protein).
Carrots, patatoes, and liver are good sources of enzyme catalase
liver is an organic compound that contains HIGH levels of catalase (enzyme)
In humans, Catalase exists in all the organs of the body, but is found mosty in the liver.
the frozen liver reaction should have been slower than the liver at room temperature, as this is the optimal condition for the enzyme catalase. The reaction would occur at a slower rate when an enzyme is below its optimal condition so generally when an enzyme is in cold conditions it will function slower.
The enzyme in the liver (catalase) decomposes the hydrogen peroxide (H2O2) into water and oxygen molecules.
It releases the peroxidase in the liver cells.
The enzyme in the liver (catalase) decomposes the hydrogen peroxide (H2O2) into water and oxygen molecules. However this reaction will be slower then the liver being at 37 degrees celsius as this is the optimal condition for the enzyme catalase. The reaction will occur at a slower rate when an enzyme is below its optimal condition so generally when an enzyme is in cold conditions it will function slower.
potatoes or liver anything with the enzyme catalase
The enzyme catalase breaks down hydrogen peroxide in the liver. Seasons do not generally affect the amount of hydrogen peroxide breakdown, because humans regulate their body temperature.
If you are wondering because you are using cow liver in an experiment with enzyme catalase then you can say 6.5-7. That is the pH of a cows stomach. While your at it the average body temperature of a cow is about 38 degrees.
Potatoes, Yeast and the human liver (or pigs liver)