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

To investigate a certain factor that will affect the rate of breakdown of the protein gelatine using trypsin.

Extracts from this document...


Aim: To investigate a certain factor that will affect the rate of breakdown of the protein gelatine using trypsin. Key factors: Trypsin is an enzyme. The speed that enzymes work can be affected by many factors such as volume, temperature and pH. My independent variable is temperature. This will affect how fast the trypsin works. I will measure and control this using a thermometer. My dependent variable is time. I will measure the difference in speeds of the enzyme at different temperatures (with a stopwatch) in seconds (rather than in minutes and seconds) so that it is easier to compare and put into graphs. My controlled variables will be: pH of enzyme solution (measured using universal indicator), Volume of trypsin solution (using a measuring cylinder) ...read more.


Basically I think that, if the temperature is too low then, due to insufficient amounts of energy this will slow down the trypsin's speed of breaking down the gelatine and if the temperature is too high then it will start to kill off the enzyme which will also slow it down, so it needs to be somewhere in between. Preliminary test: I did this experiment previously to test whether the range of temperatures or the equipment needed to be changed. Here are the results of the preliminary testing: Temperature (?C). Time (secs). 30 1173 35 588 40 540 50 1188 Preliminary conclusion: These results are very spread out and therefore show that more temperature values will be required in the actual test. ...read more.


Leave the tubes for about 5 minutes so that they have a chance to warm up to their temperatures and then drop a strip of photographic film into each tube. Start a different stopwatch as the each strip goes in and label them so you do not get confused. Wait. Keep checking the baths at regular intervals and make sure that the entire protein layer from the film is gone before stopping the watches. Once all of the watches have been stopped, record the results, wash out the tubes and repeat twice. Once you have done the experiment three times then work out the averages and show the trend in a graph. Below I have drawn a diagram of how to set up the experiment. Safety: When using water baths be careful not to burn yourself and do not put the trypsin near your eyes or mouth. ...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. To investigate the affect of temperature on the enzyme trypsin.

    In effect, 'the key no longer fits the lock'. The effect of denaturing is the reason why we must allow the trypsin to acclimatise to the temperature being tested. If not allowed to acclimatise, then no denaturing will take place at higher temperatures prior to the introduction of photographic film.

  2. A photographic company wants to recycle the plastic in exposed (and therefore unusable) photographic ...

    Most enzymes work best at pH 7, although some enzymes in the stomach work best in very acidic conditions (pH 1 or 2). The enzyme in my investigation (trypsin) works best between pH 7 and 8, because it works in the duodenum which is slightly alkaline as pancreatic juice is present in the duodenum which is alkaline.

  1. The reaction Between Gelatine and Trypsin.

    The reaction however will still continue to rise as the gelatine will dissolve at high temperatures. Apparatus * Splint * Test tube * Photographic Film * Trypsin * Thermometer * Stop Watch * Water * Measuring cylinder * Kettle * Small pan * Pipette * Pipette fillers Diagram Method We

  2. To investigate factors that affects the rate of breakdown of the protein gelatine by ...

    will be about 37?C, because this is body temperature. Hypothesis: Trypsin is one of the three principle digestive enzymes which are called Proteases. the other two are Pepsin and Peptidases. During the digestion process, Trypsin acts with the other Protease enzymes to break down protein molecules to their component Peptides and amino acids.

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