• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

How Temperature affects a Trypsin reaction on Milk

Extracts from this document...

Introduction

How Temperature affects a Trypsin reaction on Milk Aim: The aim of this experiment is to investigate the effect of temperature on an enzyme reaction. Prediction: I think as the temperature increases the rate of reaction will also increase. But if the temperature goes outside the enzymes optimum level of reaction the active cell will start to become denatured so the rate of reaction will slow down (decrease). Explanation of Prediction and Research: An Enzyme is any one of many specialised organic substances that act as catalysts to increase the speed of lots of chemical reactions, involved in the metabolism of living organisms. Enzymes are composed of polymers of amino acids. Enzymes are classified into lots of different categories depending on the type of reaction that they can control. Hydrolytic enzymes speed up reactions in which a substance is broken down into simpler compounds through reaction with water molecules. Oxidising enzymes speed up oxidation reactions; reducing enzymes speed up reduction reactions, in which oxygen is removed. Lock and Key Mechanism Emil Fischer suggested the lock and key theory in 1894, and described it as: "The specificity of an enzyme for its substrate arises from their geometrically complementary shapes". ...read more.

Middle

To do this experiment I made a colour standard by adding hydrochloric acid to milk. The colour of this solution was clear because all the protein in the milk has been digested. Next I added different amounts of the enzyme trypsin, to 5ml of milk. I measured the time it took for the substance to change to the same colour as the colour standard. After doing the experiment I found out that when we added a higher concentration of enzymes to the substrate it got broken down a lot faster. This can be explained by using the collision theory. In chemical reactions the atoms in elements or compounds are separated and recombined in new arrangements. For this to happen the atoms have to collide with enough energy for bonds to be broken before new ones can be formed. We change the rate of reaction by changing the number of effective collisions per second. Lots of things can affect the amount of collisions like: surface area, concentration and temperature. In our preliminary experiment the amount of collisions were made to increase by the increase of the amount of enzymes so the time to break down the substrate was reduced. ...read more.

Conclusion

I will repeat this for the other different temperatures. Diagram: Safety: To make sure my experiment is safe I will wear safety goggles to protect my eyes against the hydrochloric acid. Also during the experiment I will use different pipettes for each substance so there will be no risk of contamination. Fair Test: I will make the test fair by measuring each temperature three times to make sure my results are accurate. Also I will make sure I add the same amount of milk and enzyme in each of the test tubes. Also I will make sure I read the time accurately and at the right time. So there will not be a lot of human errors during the experiment. Results: Temperature Rate of Reaction (2 d.p) Average 1 2 3 Room 4.23 4.40 4.34 4.32 30? 7.63 9.07 9.35 7.87 40? 8.55 8.40 8.62 8.55 50? 0.02 0.02 0.02 0.02 60? 0.01 0.01 0.02 0.01 80? 0.01 0.01 0.01 0.01 The experiment was repeated three times for each temperature ?? ?? ?? ?? SAJIN INDRAN 1 SAJIN INDRAN 4 SAJIN INDRAN 5 ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. The main aim of this experiment is to investigate how varying the concentration of ...

    The same substrate, milk (4%) will be used throughout the experiment. 4. The same volume of solution containing the concentration of enzyme and milk will be kept the same throughout the course of the experiment. 5. Subsequently, the same size test tubes will also be used throughout the experiment.

  2. Investigate How Temperature Affects the Reaction between Milk and Trypsin.

    Safety Whilst I am setting up the experiment, undertaking it and handling the Trypsin I will wear safety goggles, as if any Trypsin gets in my eyes it will digest its way through as it is an enzyme. I will clean up any spillages and handle the beakers with care as if they are dropped they will smash.

  1. To find out what factors affect the rate of reaction between rennin and milk.

    For when there is enough enzyme to hold every molecule of substrate, an increase in enzyme concentration will have no effect. The graph shows how the rate of reaction will be directly proportional to concentration up to the limiting point.

  2. To investigate the affect of temperature on the enzyme trypsin.

    It's for this reason that we observe temperature, as it is seen to affect the enzyme activity in a way that can affect its rate of reaction. VARIABLES: 1) Temperature 2) pH level 3) Substrate concentration/amount of photographic film Dependent/Independent?

  1. The effect of concentration of vegeren on clotting times with three different milks, whole ...

    During this time, a stopwatch will be used to time how long it takes for the milk to drain out of the syringe. Different concentrations of vegeren added to the milk will be used. The vegeren will be diluted using distilled water and measured using a measuring cylinder.

  2. The effect of concentration of vegeren on clotting times with three different milks, whole ...

    Before I can investigate the differences in the time of coagulation of the milks, I must understand how each milk differs to each other. This will affect the timings in which it will take for the milk to coagulate. An important factor to consider is fat content of the milks.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work