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Experiment to investigate the effect of temperature on the protease enzyme Trypsin.

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Introduction

CHRIS IRVINE Experiment to investigate the effect of temperature on the protease enzyme Trypsin Trypsin is an enzyme, enzymes exist in all living things. They are composed of polymers of amino acids and are produced in living cells. Each cell contains several hundred enzymes. Their job is to catalyse chemical reactions. In the digestive process, Trypsin breaks down protein molecules into amino acids. Enzymes are known as "biological catalysts" as they increase the rate at which reactions occur within living organisms, it is not possible for enzymes to die or become used up, however, they can be denatured which stops them from functioning correctly. They can be denatured or affected by temperature, pH and concentration of the enzyme, this is why homeostasis, the keeping of certain bodily functions including pH and temperature constant is so important. Temperature and pH can slow the rate of reaction down (at a high or low temperature or pH), stop it completely (at a very high or low temperature or pH) or speed it up (at an optimum temperature or pH). For concentration of the enzyme, the lower the concentration, the longer the time taken to react. ...read more.

Middle

After 2 minutes of keeping the beaker at a constant temperature, I will use a syringe to acquire 5ml of Trypsin, then a different syringe to acquire 5ml of milk, then put the substances into separate test tubes, as it is important they do not react at a different temperature, the next step is to put the test tubes into the beaker, which will be acting as a water bath, whilst keeping the beaker at the correct temperature (in this case 15�C). I will then keep the temperature constant with the 2 test tubes in the beaker for 2 minutes, after that time I will mix the Trypsin with the milk, start the stopwatch and record the time when the substance becomes as clear as the control. If the reaction appears to be not happening, or very slow, I will wait for 5 minutes, after that if it has not happened it will be classed as no reaction. I will do the experiment for 6 other temperatures; 25�C, 35�C, 45�C, 55�C, 65�C and 75�C. I will repeat the whole experiment 3 times, as it appears to be quite easy to get highly varying results. ...read more.

Conclusion

after doing the test 3 times, the results were all roughly the same, and it is almost impossible that I started the stopwatch minutes late and stopped it very early. Apart from that extraordinary anomaly my prediction matches my results. EVALUATION I think that this experiment was conducted in a methodical, scientific and precise manner, the anomaly is incredible and extremely unlikely to have been caused by poor experimenting. This is a difficult experiment to conduct as it is very hard to start the stopwatch, pour the mixture, compare to the control, and keep the temperature constant all at the same time. It is also questionable how one would decide that the mixture is exactly the same as the control, all of these factors together could lead to widely varying results. To make this experiment more reliable, and therefore get better results, more than one person should do it, so as one is pouring the mixture, one could start the stopwatch, and even one more person to keep the temperature constant would be acceptable, with regards to the mixture being exactly the same as the control, possibly a computer would be able to do such a task. My plan was fully successful, I did not change any of it. ...read more.

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