Class: BE-309
Group: M3
Members: Mukta Agrawal, Amie Borgstrom, Lauren Entrekin, Elizabeth Hamme
Date: December 11, 1998
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Abstract:
Our goal for this experiment was to study enzymatic digestion of hemoglobin by Streptomyces griseus. We accomplished this by measuring kinetics of protein digestion using the optical spectrophotometer, and analyzing that data to determine kinetic constants of protein digestion. The kinetic constants Vmax and Km were experimentally determined to be 8.13*10^-8 M/min + 1.27*10^-8 and 2.38*10^-6 M + 6.58*10^-7, respectively at a pH of 7.0 and a temperature of 25° C. We also found that the enzyme activity varies with temperature, with an optimal and critical temperature of 37° C. Major sources of error in this procedure result from the digestion of hemoglobin in solution prior to enzyme addition and the difficulty measuring the digestion immediately after its commencement.