BRAINCAKEMeasuring Rate of Reaction
The rate of an enzyme-controlled reaction is the change in the amount of substrate or product per unit time. It can be measured by following either:
• how quickly a product appears, for example collecting the oxygen released when catalase breaks down hydrogen peroxide, using a gas syringe or an upturned measuring cylinder
• how quickly a substrate disappears, for example the loss of starch when amylase acts, tested with iodine solution (blue-black to orange-brown), or measured with a colorimeter
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Key terms in this lesson
- colorimeter
- An instrument that measures the amount of light of a particular colour absorbed by, or transmitted through, a solution.
More in Enzymes
- Extra-Cellular and Intracellular Enzymes
- Biological Catalysts
- Lock and Key Hypothesis
- Induced Fit Hypothesis
- Effect of Substrate Concentration
- Effect of Temperature
- Effect of pH
- Effect of Enzyme Concentration
All 14 lessons in Enzymes · All Edexcel AS-level Biology topics