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Properties of the Enzyme Peroxidase Purpose: To perform an assay for an enzyme and determine it’s optimum Ph. The enzyme studied will be peroxidase. Procedure: Extraction of Peroxidase - Two grams of turnip were measured out and blended with 75mL of cold pH 7 buffer. The homogenate was then poured into a 100mL graduated cylinder. more pH 7 buffer was added until the total volume was brought up to 100mL. The extract was then filtered through two cheese clothes and placed on ice. Standardization of the Extract - For this part of the experiment the Spectronic 20 was set to 500 nm. and four curvets were set up as indicated in table one.