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the rate of reaction of the enzyme Pancreozymin

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The effect of temperature on the rate of reaction of the enzyme Pancreozymin Table of results: Temperature/ oC Transmission/ % Mean transmission/ % 30 7 6 12 8.3 35 18 21 22 20.3 40 43 48 56 49.0 45 25 22 26 24.3 50 20 8 11 13 Key: ... = the anomalous results Trends and patterns: The general trend of the graph shows that as the temperature increases the rate at which the milk protein is hydrolysed increases to when it reaches 40oc then starts to decrease. At 35oc the mean transmission is 20.3% this increases to 49.00 at 40oc, but at 45oc the mean transmission decreases to 24.3% and further decreases to 13 when the temperature increases to 50oc. Conclusion: As the temperature increases the rate of reaction of the enzyme Pancreozymin increases, but above 40�C the rate of reaction begins to decrease so this indicates that at his point, the shape of Pancreozymin's active site is altered, causing the enzyme to denature. ...read more.


This occurred as a result of the molecules gaining more kinetic energy causing them to move faster, and therefore increasing the chances of the enzyme colliding with the substrate and producing casein. Once the temperature had been raised to 40�C, the optimum rate of 49.0% had been reached for the Pancreozymin and here we could say that the molecules had been given the maximum amount of kinetic energy. As a result the enzyme molecules were colliding with the substrate molecules faster to produce a greater number of Pancreozymin-caseinogen complexes within a shorter space of time. However, although the temperature increased up to 50�C, the rate began to decrease rapidly after 40�C. This is because the Pancreozymin particles began to vibrate and this caused strain upon the ionic bonds which became so great that the bonds broke. Consequently, this caused the shape of the tertiary structure to alter and therefore the shape of the active site. ...read more.


A scratched cuvette could also cause anomalies, as it may affect the path of light. It would lessen the intensity of the transmitted light and would result in an error in the reading of the absorbance. This may have been the reason for the anomalous result at 35oc where the value was too low at 18% when first doing it. To overcome this problem you must make sure that the cuvette it not scratched and make sure that there is nothing on the cuvette that would affect the path of light. The least significant reason for anomalous results would be biological variation between the milk samples used. This could be an error as here may be differences in pH between different breeds or individuals. This may have caused the anomaly at 50oc which was too high when first tried. However I believe this is unlikely to cause any major anomalies the milk would be from a batch which would have been mixed to produce a homogenous solution. ...read more.

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