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How Temperature affects a Trypsin reaction on Milk

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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.

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