Prediction- I predict if the temperature is too cold the enzyme trypsin will not break down the gelatin very well. This is because of a lack of energy to produce random movements. I say around 35ºc the trypsin will work best. I this will happen because the trypsin will have more energy to break down the gelatin. Also because this is the temperature inside the Stomach and more random movements the trypsin will make. Trypsin is found in the stomach and trypsin works best in acidic conditions. Gelatin is a protein, which is found on the photographic film. If the film is acidic the trypsin will break down the gelatin. When trypsin reacts with gelatin, the gelatin will be broking down to amino acids. But if the temperature is shape the trypsin will lose its shape and will start to destroy itself.
Secondary sources
Biology for life.
Method
I will first get my equipment which is:
- Photographic film
- Trypsin
- Test tube holder
- Stopwatch
- Heated tub
- Water
- Test tubes
- Thermometer
- Measuring beaker
Then set it up to look like above. To measure which temperature trypsin works best in. I will put the photographic film in a test tube of trypsin and heat up the test tube in the heated tub. I will make sure I have the right temperature by using a thermometer. As soon as we start heating the test tube I will use the stopwatch to time how long it takes for the trypsin to break down the gelatin. I will know this when the photographic film is clear. The temperatures I will use to do this are 20ºc, 25ºc, 30ºc, 35º, 40ºc, 45ºc, 50ºc and 55ºc. Also I will do the test three times to make the test reliable and fair. I will time how long it takes for trypsin to break down the gelatin in seconds and minutes. At the end do an average. To make the test fair I will make sure the temperature doesn’t change from the amount I said it would be. I will always use the same amount of trypsin in each test tube. I will use one photographic film and a different one for each test tube. Also 50ml of Trypsin. After we have done this I will put my results onto a table.
Safety
For safety I have to make sure no water gets in the sockets where the heated tub will be. Wear eye protection incase trypsin goes in my eyes. Do not run in lab. If any trypsin goes on my hand wash it off using cold water.
Fair testing
I will make it a fair test by always 20ml of trypsin. If I measure this inaccurately the test will be affected because the test will take either longer or shorter. So I will measure it to the best of my ability.
Analyst and conclusion
From the graph I see no anomalous. I think the best-fit line is correct because it curves down, and then goes up and down. After the time will keep increasing. The time is very high because trypsin has very little energy to react with the gelatin at 20ºc. Also I notice the time is starting to rise after 55ºc. This is due to the trypsin making more random movements and will start to destroy itself, and lose shape. My prediction was right trypsin reacted best with gelatin around the 35ºc. Also I was right that if the temperature was too cold. The results show that trypsin will digest the protein gelatin best between 30ºc-40ºc. This is due to good energy levels and lots of random movements. These temperatures will be the same in the human body. I was also right with my prediction that I say around 35ºc the trypsin will work best. I this will happen because the trypsin will have more energy to break down the gelatin. Also because this is the temperature inside the Stomach and more random movements the trypsin will make. Trypsin is found in the stomach and trypsin works best in acidic conditions. I believe that my results do support my prediction because of what I have just explained.
Evaluation
I believe my results are accurate and reliable because this is the temperature in the stomach. Also because I did the test very fairly. With no anomalous in my results. I recorded all my data correctly and also did the test three times to make I accurate and reliable. There is no unusual result or anomalous in my results. Which means I did the test right. There were no sources of error in my test. If I was to do the test again. I would test out whether the pH level will make a difference. Which I think it will. Then I could see which pH and temperature worked best together. Also I believe that if some one were to do the experiment again they would get the same results. I would also use a measuring beaker to the nearest 1ml. This would help me measure the trypsin more accurately, which would make my results fairer.
