L10. Proteins and evolution

Introduction: 

Genes are made of DNA and are inherited from parent to offspring. Soma DNA sequences code form RNA which, in turn, codes for the amino acid sequence of proteins. Cytochrome C is a protein involved in using energy in the cell. Cytochrome C is found in most, if not all, known eukaryotes. Over time, random mutations in the DNA sequence occur. As a result, the amino acid sequence of Cytochrome C also changes. Cells without usable Cytochrome C are unlikely to survive. 

Cytochrome C is associated with the inter membrane of the mitochondrion. It is a small protein from eucaryote cell.  

Procedure and conclusions: 

 

We compare the protein "Cytochrome C": 

 

Mamales: horse, whale and donkey

Birds: chicken and penguin

Reptils: snake

Insect: moth

Fungi: yeast

Plant: wheat

	Horse	Donkey	Whale	Chiken	Penguin	Snake	Moth	Yeast	Wheat
Horse	0
Donkey	0	0
Whale	5	4	0
Chiken	11	10	9	0
Penguin	13	12	10	3	0
Snake	21	29	18	18	19	0
Moth	24	23	22	23	23	26	0
Yeast	40	39	39	40	39	40	46	0
Wheat	38	37	36	39	39	37	40	43	0

(from laura's blog)

(from myriam's blog)

 

L9. Protein denaturation

Introduction:

Denaturation is a process in which proteins or nucleic acids lose the quaternary, tertiary amd secondary structure that is present in their native state. Is the result of the application of some external stress or compounds such as strong acid or base, a concentraced inorganic salt or organic solvent.

If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death.  Denatured proteins can exhibit a wide range of characteristics, from loss of solubility to communal aggregation. 

In very few cases denaturation is reversible and proteins can recuperate their native state when the denaturing factor is removed, this process is calledrrenaturation.

Catalase is a common enzyme found in nearly all-living organisms exposed to oxygen. It catalyzes the descomposition of hydrogen peroxide (H2O2) to water and oxygen. It is a very important enzyme in protecting the cell from oxidative damage and preventing the accumulation of hydrogen peroxide.

   2 H₂O_{2 --------------------->}   2 H₂O + O<sub>2

Is a tetramer of four polypeptide chains, ecah over 500 amino acids long. It contains four Porphyrin Heme groups (iron groups) that allow the enzyme yo react with the hydrogen peroxide. The optimum pH for human catalase is aprox. 7, in other organisms vary between 4 and 11. The organelle that stores catalase in eukaryotic cells is the peroxisome, which also contains peroxidases.</sub>

 Material:
 
- 2x250mL beaker.
- 4 test tubes.
- Test tube rack.
- 10 mL pipet.
- Knife.
- Glass marking pen.
- Potato.
- Distilled water.
- Hydrogen Peroxide.
- NaCl.
- HCl.

Procedure:

We are going to test the catalase activity in different enviroment situations. we are measures the rate of enzyme activity under varios conditions, such as different pH values and temperature. We will measure catalase activity by observing the oxygen gas bubbles when H₂O₂  is destroyed. If lots of bubbles are produced, it means the reaction is happening quickly and the catalaseenzyme is very active. 

1. Prepare 30mL of H₂O₂  10% in a beaker (use a pipet).
2. Prepare 30mL of HCl 10% in a beaker.
3. Prepare 30mL of NaCl 50% in a beaker.
4. Peel a fresh potato tuber and cut the tissue in five cubes of  1cm³. Weigh them and equal the mass.
5. Label 5 test tubes (1,2,3,4,5).
6. Immerse 10 minutes your piece of potato inside HCl beaker.
7. Immerse 10 minutes another piece of potato NaOH beaker.
8. Boil another piece of potato.
9. With a mortar, mash up the third piece of potato.
10. Prepare 5 test tubes as indicated below:

     

    1.- Raw potato

    2.- Boiled potato

    3.- Potato with HCl 

    4.- Potato with NaCl

    5.- Mashed up potato
     
11.  Add 5mL H₂O₂  10% in each test tube.
12.  With a glass-marking pen mark the height of the height of the bubbles.

13. Parts:	In this experiment this was...
    Independent variable	Tratament of each potato.
    Dependent variable	The height of the bubbles.
    Experimental Group(s)	Boiled, with HCl, with NaCl and mashed up potato.
    Control Groups	Raw potato.
    Constants	Weight, same amount of H2O2 , time...

    (From Myriam's blog)
    
    
    
    
      
     
     
     
     
     
     
     
     
     Questions: 
    1- How did the temperture of the potato affect the activity of catalase? 
    2- How did the change of the pH of the potato affect the activity of catalase? 
    3- In which potato treatment was catalase the most active? Why do you think this was?