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Here is an equation from the Science and Plants for Schools website to show the
reaction:
Many enzymes are less active when the product they catalyze the
formation of is present. This is called product inhibition. For example the
presence of galactose inhibits the activity of lactase. This is due to competitive
inhibition. Competitive inhibition occurs due to similar structure of the product
and substrate. The substrate and the inhibitor therefore compete for binding to
the active site of the enzyme. As phenolphthalein phosphate is relatively similar
in structure to phosphate it could be deduced that phosphate may act as a
competitive product inhibitor. Therefore my experiment will test this theory.
Equipment List
1 Measuring cylinder
5 Teat pipettes
7 Test tubes
1 250ml beaker
Muslin Filter
1 Colorimeter
1 Cuvette
30 C Water bath
1 Mortar and Pestle
Distilled water
150 ml Phenolphthalein phosphate
About 150 Beansprouts
Safety
Sodium carbonate is an alkali and therefore is an irritant to the skin and eyes.
Contact should be avoided by wearing a lab coat and safety goggles. Free
phenolphthalein is a suspected carcinogen and therefore contact should be
avoided, especially ingested. However the small amounts present do not
surmount a large risk.
Pilot Procedure
For my test experiment I will use a large range (0-100%) of 0.3 phosphate
solution concentrations so as to get a sense of scale for the main experiment. I
will prepare solutions of 0% 20% 33.3% 40% 66.6% 80% and 100% phosphate
solutions by using appropriate parts 0.3M phosphate solution and distilled water.
I will extract phosphatase enzyme from the bean sprouts. Using a mortar and
pestle and water and filter through muslin filter. I will then add phenolphthalein
phosphate to 7 test tubes and the phosphatase solution prepared. The test tubes
must then be placed in a 30 C water bath controlled and left to allow the reaction
to take place. After 20 minutes I will take the test tubes out of the water bath,
add 5cm of sodium carbonate solution to each test tube and mix. This solution
will turn pink if free phenolpthalein is present as it is alkali. I will then take
readings with the colourimeter to ensure readings are valid.
Plan
1. Prepare solutions of 0% 20% 33.3% 40% 66.6% 80% and 100% phosphate
solutions by using appropriate parts 0.3M phosphate solution and distilled water.
The solution with 0% phosphate present acts as a control for my experiment.
This is necessary both to test the null hypothesis and to compare my results
against to provide context.
2. Extract the phosphatase enzyme from the bean sprouts. To do this mix about
150 bean sprouts with distilled water in a blender to create about 150cm of
paste.
3.Filter this through a double layer of muslin filter into a clean beaker. This will
leave phosphatase solution ready to be centrifuged
5. Prepare 7 test tubes by adding exactly 5cm of buffer solution to each test
tube.
6. Write 0%, 20%, 33.3%, 40%, 66.6%, 80% and 100% on 6 stickers.
10. Next add exactly 1cm of the phosphatase solution prepared in steps 2 and 3.
Mix thoroughly.
11. Place the test tubes in a water bath controlled at 30 C and leave for 20
minutes to allow the reaction to take place.
12. After 20 minutes take the test tubes out of the water bath. Add 5cm of
sodium carbonate solution to each test tube and mix. This solution will turn pink
if free phenolpthalein is present as it is alkali. The more free phenolpthalein
present the faster the reaction rate has been and the pinker the solution will turn.
13. Use distilled water to calibrate the colorimeter. This gives a reference point
for the colourimeter to take readings against. Place a sample of each solution
into a curette. Measure and record readings on colorimeter. The more intense
the coloration of the solution the more phenolphthalein present indicating more
enzyme activity.
Results
A
b
n c e
The standard deviation is 0.06 which is quite large given that the range of my
data is 0.20. This means that about 68% of the data is 0.06 from the mean, a
relatively large standard deviation is expected as the data has a linear negative
correlation. Due to the nature of the variables being measured results are not
expected to be bunched close to the mean.
The correlation coeffecient shows strong negative correlation meaning that the
less phosphate in the solution the higher the activity of the enzyme, supporting
my null hypothesis. With a 0.05 confidence limit the critical value for 7 pairs of
data is 0.786 my value has a greater absolute vaule than this confirming
correlation for this set of data.
Conclusion
While the result for 33.3% 0.3M phosphate solution does not fit this trend the
standard error suggests that the actual value could be in line with the trend, this
may have been due to the fact that the phosphatase solution was still quite
cloudy after centrifuging and this will have effected the precision of the results.
This is a systematic error. However it is more likely caused by random error as
the cloudy solution would have effected all results. These results support my
alternative hypothesis. The more phosphate present in the solution the less free
phenolphthalein produced indicating inhibition of the phosphatase enzyme in the
beansprouts. The standard error bars however, do indicate that there may be no
significant difference between each increase in phosphate concentration as the
bars overlap however they do show an overall significant increase in inhibition.
The presence of any phosphate at all in the solution has a clear inhibitory effect
as can be seen from the difference in absorbance at between 0% and 20%
phosphate solution. From these results conclusions the fact the phosphate
concentration affects phosphatase activity can definatley be drawn given the
causal support that the science behind competitive inhibition offers. However it
must be noted that more detailed conclusions about phosphatase inhibition and
how this changes as phosphate concentrate is varied are limited due to the lack
of reliability of my results. Much further repetition of this experiment would
greatly improve this. I feel that while further repetition would give much more
reliable results they would be similar to my results due to product inhibition and
the large difference in reaction rate between reactions in no phosphate and with
100% 0.3M phosphate solution. A large improvement to the experiment would
have to have taken absorbance readings every couple of minutes, this would
have allowed me to calculate values for reaction rate. It is also important to point
out that conclusions drawn from this experiment may not apply to phosphatase
found in different organisms as enzyme optimum conditions vary incredibly from
species to species. Further experiments could be carried out to extrapolate
results to other forms of phosphatase.
References