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Saturday, May 9, 2020 | History

2 edition of Effects of temperature and oxygen on four enzyme systems in potato tubers. found in the catalog.

Effects of temperature and oxygen on four enzyme systems in potato tubers.

Robert John Joseph Hudek

Effects of temperature and oxygen on four enzyme systems in potato tubers.

by Robert John Joseph Hudek

  • 36 Want to read
  • 21 Currently reading

Published in [Toronto] .
Written in English

    Subjects:
  • Potatoes.,
  • Enzymes.,
  • Oxygen -- Physiological effect.,
  • Temperature -- Physiological effect.

  • Edition Notes

    ContributionsToronto, Ont. University.
    Classifications
    LC ClassificationsLE3 T525 MA 1966 H84
    The Physical Object
    Pagination52 leaves.
    Number of Pages52
    ID Numbers
    Open LibraryOL14746406M

    ethylene has well documented effects on potato tuber respira-tion rate, fried product color, and sprouting, but data on the amount of ethylene present in ventilated potato storages and how ethylenemay affect tubers in commercial storage are not available. To . Different factors that can affect the enzymes activity include things such as; pH, extreme temperature, and salt concentrations among other factors. Potatoes contain an an enzyme catalase, which is able to breakdown toxic chemicals such as H2O2 (hydrogen peroxide) into water and oxygen.

      This lab deals with how an enzyme is affected by different concentrations of substrate--specifically what effect will different concentrations of a substrate (H 2 O 2) have on an enzyme (catalase in potato juice). PURPOSE To determine the effect of different concentrations of a substrate have on an enzyme. SAFTEY 1. These inherent differences in dormancy are responsible to a large extent for variations in the ability of different species to store well. (Table ) Temperature effect on dormancy. Lower storage temperatures are widely practiced as a technique for reducing the metabolic activity of roots and tubers and prolonging their dormancy.

      Effect of Temperature (C ͦ) on Enzyme Catalase Activity in potato Aim: To investigate the Effect of temperature (10, 37, 60) Celsius (C ͦ) on enzyme catalase activity in potato using 2% of hydrogen peroxide (H) as the substrate measuring the height (cm) of oxygen gas (bubbles) and calculating the volume of oxygen bubbles produced (cm3) Introduction: Enzymes are biological . As the temperature increases toward the optimum point, hydrogen bonds loosen, making it easier for catalase to act on hydrogen peroxide molecules. If the temperature increases beyond the optimum point, the enzyme denatures, and its structure is disrupted. In humans, the optimum temperature for catalase is 37 degrees Celsius.


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Effects of temperature and oxygen on four enzyme systems in potato tubers by Robert John Joseph Hudek Download PDF EPUB FB2

Each enzyme has an optimum temperature at which its activity is the highest, below this optimum temp, the kinetic energy of molecules decrease, therefore the collisions between the active site of the enzyme and substrate decreases, as a result the enzyme activity will decrease, so decreasing the rate of the reaction If the temp.

The effect of storage temperature on reducing sugars, pH, and phosphorylase enzyme activity in potato tubers. American Potato Journal41 (6), DOI: /BF Edward F.

Hoover, Paul A. by: A sharp temperature optimum is observed at °C when the incorporation of [14 C]sucrose into starch is measured with discs cut from developing tubers of potato (Solanum tuberosum L.

cv Desirée). By contrast, increasing temperatures over the range 9 to 31°C only enhance release of 14 C to respiratory CO 2 and incorporation of 14 C into the ethanolsoluble fraction.

A sharp temperature optimum is observed at °C when the incorporation of [ 14 C]sucrose into starch is measured with discs cut from developing tubers of potato (Solanum tuberosum L.

cv Desirée). By contrast, increasing temperatures over the range 9 to 31°C only enhance release of 14 C to respiratory CO 2 and incorporation of 14 C into the ethanolsoluble fraction.

Influence of temperature on carbohydrate metabolism in potato tubers. To determine the effects of low temperature on carbohydrate metabolism in mature potato tubers, we examined the metabolism of [U- 14 C]glucose at both 4 and 25°C by fresh tissue discs taken from tubers previously stored at either 4 or 25°C for 14 d (Table 2).Cited by: breaking in potato acts through the antioxidant system and the reactive oxygen speciesmainly the hydrogen peroxide (H 2 O 2) (Claassens and Vreugdenhil, ; Suttle, ).

Hence, the objective of this study was to evaluate the effects of hydrogen peroxide and thiourea on dormancy and sprouting of potato microtubers and field grown tubers is. As predicted, the enzyme catalase activity would be the highest at 37c ͦ (Optimum temp.)if increased to 60c ͦ then the enzyme would be denatured and if decreased to 10c ͦ (very low temp.) then the reaction would be slow.

Variables: Dependent: Height of oxygen bubbles (cm) using a ruler. For example, the enzyme polyphenol oxidase is an active “defense against invading pathogens” (Thygesen et al., ), but it negatively affects the appearance of potato flesh derived from tubers where it has been active.

Thus, controlling enzymatic activity in food processing has been instrumental to the production of foods of desirable. It appears that effects of low-temperature storage on the antioxidant potential of potato tubers have not yet been fully explained (Külen et al., ).

Consequently, there is a need to elucidate the changes in antioxidant activity, antioxidant compounds, as well as antioxidant enzymes during cold storage of tubers. Lastly, no temperature was applied to tube E (at room temperature) and it acted as a control to show that the changes in activity of catalase resulted from changes in temperatures.

From our results, enzyme activity is low at very low (°C) and high (°C) temperatures. • Defining the effects of carbon dioxide and ethylene on taste and texture attributes of potato tubers • Investigating the potential effects of high carbon dioxide concentrations on disease risk in stored tubers.

A summary of the methods and main conclusions for each component are presented below: The Impact of Temperature and pH on the Enzyme Activity of Catechol Oxidase in Solanum Tuberosum Samples Abstract The role of an enzyme is to catalyse reactions within a cell. The enzyme present in a potato (Solanum Tuberosum) is catechol oxidase.

In this experiment, the enzyme activity was tested under different temperature and pH conditions. Response of the potato plant to temperature. function of this protein in alleviating the negative effects of high temperature on potato tuberization.

Potato tubers from the same cultivar. THE OXYGEN CONTENT OF THE POTATO TUBER BY W. BURTON Low Temperature Research Station, University of Cambridge [Received 15 June ) (With 2 figures in the text) It has long been known that the eoncentration of oxygen in the storage atmosphere can exert a marked effect upon the sprouting, as opposed to the break of dormancy, in potatoes.

Commercial potato storage bins were monitored over two storage seasons for carbon dioxide content of the atmosphere and for reducing sugars, sucrose and chip color of the tubers. Concentrations of carbon dioxide in the storages tested ranged from to %.

Values higher than 1% were found in about 50% of the storages in –87 but in none in –   Osmosis in Potato Strips - Bio Lab - Duration: C.5 Effect of enzyme and substrate concentration on enzyme GCSE Science Biology () Effect of temperature and pH on enzymes.

Using catalase and hydrogen peroxide to investigate the rate of enzyme reaction at different temperature. A short video showing the basic idea. The effects of imidacloprid insecticide (a very commonly used pesticide on vegetables) on some biochemical quality control parameters and some enzyme systems (CAT, PPO and POD) were studied.

Potato tubers, after storage for 2 months at 0 C, showed a higher initial rate of oxygen uptake (2 to 3 fold) and carbon dioxide output when transferred to 25 C than comparable tubers transferred from storage at C.

Comparative studies on the effects of oxygen saturation, cyanide, carbon monoxide, anaerobiosis, ethylene chlorhydrin, and wounding were made on tubers from storage at 0 or   We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers.

The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and. Vol. 44, No. 4, BIOCHEMISTRY and MOLECULAR BIOLOGY INTERNATIONAL reductase except the centrifugation was carded g.

Total soluble protein conten t in the enzyme extracts of potato tubers was determined by the method of Lowry et .The effect of temperature and pH on the enzyme activity of the potato (Solanum tubersum) with the use of spectrophotometry.

Abstract The Solanum tubersum, also known as the common household potato exhibits catechol oxidase, an enzyme that is seen in many fruits and vegetables.Effects of Temperature on PPO Activity in Potato The activity of PPO increased with the increase of temperature, and the highest enzyme activity reached U at 40°C, but when the temperature continued to rise, the activity of enzyme showed a downward trend (Figure 2).