What are the safety issues of using enzymes in an experiment?
917546
There is no danger at all.
759083
to avoid  contaminating the sample
740854
Depends on the enzyme, but in general it doesn't hurt.\n\nA long time ago BSA was always used before they found out that some enzymes work equally well without it.\n\nI am not aware of any case that BSA inhibited the reaction (at least at the usual concentration), so I always add it.
223793
It gets denatured. All enzymes have a working temperature range. Bolilng would definitely lead to denaturation.
231862
How about Enzymatic Yield Optimization?  You might also use Enzymatic Precipitate Optimization if the result is a precipitate.
46637
Prozymes (protein portion of the enzyme) require a spacific temperature range to operate properly.  At both ends of this spacific operating range there are laten temperature ranges.  These ranges render the prozyme ineffective but still redeemible. Even further from the spacific temp range, outside the laten temp ranges are denaturation temps.  These are the temps where the prozyme is damaged to the point where it can never again function properly.  The heating methode of denaturation is usually used only when pH of the resulting supernatant will be measured.  Otherwise one could simplely titrate to the desired pH using a more effective methode. \n\nAs not to disperce the debriss of denaturation into your solution the Acid coagulum methode is perhaps the best way.  This can be achieved by adding to the solution just enough glaceral acitic acid untill the protein stops gelling.  The solution should actually become less turbit.  Finally, use ETOH to counter titrate to the desired pH.  Remember countertitration makes water (H2O) in your solution so don't add excessive acid to begin with. E-mail me with your results.  I am interested.
362067
Heat always will affect the effeciency of enzyme activity. The body stays at around 34 C for good reasons, one being our enzymatic reactions have enough energy to conduct the reactions, but that it is not to hot to overcome the chemial structure of the enzyme.
826531
tiny amounts of chemical can stick to differnt things, like stir bar, stir rod, thermometer and if you remove these items before the experiment is over then you remove some chemicals.  Other kinetics events that your not considering. as in pressure, humididtym and so on.  If you used a Ph probe then maybe it wasn't calibrated right or isn't properly maintained
283220
Glucose and galactose -- see the link below:\n\n"The main purpose of using immobilized enzymes here is to convert the disaccharide lactose via hydrolysis into its monosaccharide components, glucose and galactose. Lactose is a disaccharide that occurs naturally in both human and cow's milk. It is widely used in baking and in commercial infant-milk formulas. \nOne large problem with lactose is that many people are lactose intolerant - meaning that their body is incapable of digesting lactose. So it must be hydrolyzed into its monosaccharide components, allowing digestion which is the purpose of products today such as LACTAID."
2805
Wow... that's a question that could be answered on many different levels, and you're optimistic as hell to think you can get a "real" answer here. Basically, an enzyme provides a micro-enviroment that is very conducive to the formation of an intermediate form that leads from the substrate to the product. Another way of saying this is that an enzyme, like any other catalyst, lowers the activation energy of a reaction.\n\nBut seriously, dude. You're asking for a course in biochemistry here. Try Stryer, or any other classic biochem textbook, for a more thorough answer.
84704
What equipment?\nWhat experiment?\nWhat error?
715813
The factors that affect enzyme activity are:pH, temperature, substrate concentration and even enzyme concentration, and inhibitors.\nThere a particular pH at the which the enzyme activity is maximum. This is called the pH optimum of the enzyme.A graph of pH versus enzyme activity shows a bell shape curve.\nThere is a temperature at which the enzyme activity is 100%. If the temperature is increased by 10 degrees Celsius then the enzyme activity becomes doubled. This is called Q10 of the enzyme. Further increase in the temperature lowers enzyme acivity and at higher temperature the activity is lowered further to become nil.\nSubstrate concentration is also important. At lower substrate concentration the enzyme activity is dependent on the substrate but at higher substrate concentration it becomes independent of substrate concentration.\nAt a very low enzyme concentration the enzymes suffer a kind of dilution and become inactivated.\nThere are substances that are called inhibitors.They impede enzyme or block enzyme activity.A competitive inhibitor binds the active site to block enzyme activity. A non-competitive inhibitor binds to enzyme at some other place to cause change in the three-dimensional structure of the enzyme in such a way that the configuration of the active site is changed and in this case the substrate won't fit in nicely to ensure catalysis.
1141284
Straight from our lab safety agreement:\n\n1.The laboratory is to be used for serious work.  Only businesslike behavior will be tolerated.\n2.Do not perform experiments that are unauthorized.  Always obtain your instructor’s permission.\n3.Study your laboratory assignment before you come to the lab.  If you are in doubt about any procedure, ask your instructor for help.\n4.Use the safety equipment provided for you.  Know the location of the fire extinguisher, safety shower, fire blanket, and first aid kit.\n5.Report any accident, injury, or incorrect procedure to your instructor at once.\n6.Smother fires with a towel.  If clothing should catch fire, smother it with a blanket or coat or quench it under a safety shower.  NEVER RUN.\n7.Handle toxic, combustible, or radioactive substances only under the direction of your instructor.  If you spill acid or another corrosive chemical, wash it off immediately with water.  Never taste any chemical substance or draw poisonous materials into a glass tube with your mouth.  Keep combustible materials away from open flames.\n8.Place broken glass and solid substances in designated containers.  Keep insoluble waste material out of the sink.\n9.Use electrical equipment only under the supervision of your instructor.  Be sure your instructor checks electrical circuits before you activate them.\n10.When your investigation is completed, be sure to turn off the water and gas and disconnect electrical connections. Clean your work area, Return all materials and apparatus to their proper places.\n11.Safety goggles must be worn.\n12.           No food or drink in the laboratory.  Many of the chemicals used are poisonous, and you would not want to accidently ingest them.
886413
Use three test tubes, put equal amout of enzymes in all and put the substance they digest in both (equal amounts of course).\n\ntake a test tube(A) and put 2cm3 of Hydrochloric acid.\nTake test tube (B) and put 2cm3 of Pure water(pH7).\nTake test tube (C) and put 2cm3 of Sodium Hydroxide.\n\nshake them all a little just as you start the test.\n\nLeave them for half an hour at their optimum temperature and other factors.Make sure all factors among them are equal.\n\nAfter that, Test for the substance you put in (e.g test for starch using iodine if you put starch in).\n\nThe one with the most negative result is the optimum pH.
355307
It isn't a very good control if your cells die before the experiment is complete.  More info is needed to get a more specific answer.
31890
Enzyme-linked Immunosorbent Assays (ELISAs) combine the specificity of antibodies with the sensitivity of simple enzyme assays, by using antibodies or antigens coupled to an easily-assayed enzyme. ELISAs can provide a useful measurement of antigen or antibody concentration. There are two main variations on this method: The ELISA can be used to detect the presence of antigens that are recognized by an antibody or it can be used to test for antibodies that recognize an antigen. An ELISA is a five-step procedure: 1) coat the microtiter plate wells with antigen; 2) block all unbound sites to prevent false positive results; 3) add antibody to the wells; 4) add anti-mouse IgG conjugated to an enzyme; 5) reaction of a substrate with the enzyme to produce a colored product, thus indicating a positive reaction. There are many different types of ELISAs. One of the most common types of ELISA is "sandwich ELISA."
109201
Restriction enzymes- they cut the phage's DNA so that the instructions within the DNA don't make any sense anymore and can no longer harm the bacteria. \n\nScientists are now using these restriction enzymes in laboratories to duplicate it in biotechnology testing