Reaction Rates and Absorbance

Mr. Tucker’s (with the help of Dr. Schwartz) IB Biology Year 1 classes are exploring the reaction rates as measured by the absorbance.  Using catechol oxidase acquired from banana extract, students are interacting this enzyme with the substrate, catechol, to cause the browning effect we so often in fruit.  Using the Vernier colorimeter, students are measuring the rate of the reaction by monitoring the the amount of light allowed to pass through their mixture.

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