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An experiment carried out to find the optimum pH for the pancreatic enzyme trypsin to work in.

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An experiment carried out to find the optimum pH for t he pancreatic enzyme trypsin to work in An experiment carried out to find the optimum pH for t he pancreatic enzyme trypsin to work in Hypothesis I predict that the optimum working pH for the enzyme trypsin will be pH 8, I think this because the conditions in the duodenum would be slightly alkali making pH 8 a good estimate. Enzymes act as an organic catalyst in the body, helping to speed up digestion. Enzymes have an optimum working temperature and an optimum pH to which they work best at, if the temperature or pH starts either fall or rise the Enzyme will start to become de-natured as ionic and hydrogen bonds begin to break, you can see from the diagram below an enzyme working at optimum pH/temperature. The enzyme trypsin is one of the many protease, which break down protein in the human body. A typical enzyme holds a standard shape which assists it in the breakdown of nutrients and provides a larger surface area . Enzymes are proteins folded in specific shapes. Each enzyme has a unique grove which is known as the "active site" where to food to be digested fits into the enzyme (shown above.) The enzyme Trypsin is found in the duodenum, the first part of the small intestine. Trypsin is a pancreatin, produced in the pancreas the enzyme is tailored to work best in the alkaline conditions of the duodenum therefore an optimum pH for the ...read more.


table as before * I shall then take this further using intermediate values: 7.5,7.75,8.25 and 8.5 and record my results in a table * The control shall then be carried out and this will show that just using pH buffers cannot break down the gelatine. The control is going to be an experiment in which I just put the film negatives into a solution of pH buffer. Results Time taken in seconds pH 6 7 8 9 10 Trial 1 1240 864 369 424 680 Trial 2 No result 784 320 400 641 average 1240 824 344.5 412 660.5 Time taken in seconds pH 7 7.5 8 8.5 9 Trial 1 768 341 305 319 414 Trial 2 834 432 379 408 504 Trial 3 784 362 341 324 499 Average 795 378 341 350 472 Time taken in seconds pH 7.5 7.75 8 8.25 8.5 Trial 1 363 332 321 299 351 Trial 2 391 349 336 301 362 Average 377 340.5 328.5 300 356.5 Fair test Variable How the variable was controlled Why the variable need to be controlled Size of photographic film All strips of film were measured and cut to 1cm thick with a scalpel The size of the film needs to be controlled as larger pieces of film will take longer to break down as they contain more gelatine. Temperature Electronically controlled water bath The temperature is a very important variable to get right, as if the temperature is too low then the enzymes will have less kinetic energy ...read more.


* The enzyme/buffer mix that we used to digest the gelatine of the photographic negative had to be used over and over again, due to time and apparatus constraints, Having to re-use this solution may have caused the enzyme to act slower in the later trails. If I were to carry out this experiment again I would use fresh buffer/enzyme for every trail. * In my plan I also stated that I would leave the enzyme for thirty minutes to acclimatise but when it came down to it I did not have enough time and they were only left for 15 minutes. This ment that it became unfair as the enzymes became more acclimatised to the temperature as seen the my later intermediate results. * Another factor affecting the fairness of my results was that the pHs might not have been exactly as stated on the beaker as there are so many of us in the group the syringes could have gotten muddled resulting in the buffer becoming contaminated. * I made up the intermediate values myself using the pH buffers at a 50:50 ratio as best as I could, although the values could have been slightly out, if I were to carry out this experiment again I would have used a pH probe to check the pH of the solution. In my experiment I could find no values that suggested to be anomalous, this shows that although I had errors in my experiment the results came out consistent and accurate. I would rate my experiment as a success. By Tom Kirkham Tom Kirkham ...read more.

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