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

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Introduction

Biology Course-work Trypsin experiment. Aim To investigate factors that affects the rate of breakdown of the protein gelatine by trypsin. Key Factors: Possible factors that I could change- pH- Different types of enzyme work best at different pH level. The best pH level for an enzyme to be effective depends on its site of action. An example of this is; enzymes in the stomach have an optimum pH value of about 2. This is because the stomach is acidic, where as enzymes in intestines, have an optimum pH of about 7.5. Temperature- as the temperature increases, so does the reaction rate. This is due to heat energy that causes the enzyme and the substrate to collide. But however, very high temperatures damage enzymes by denaturing them. The amount and concentration of trypsin- The more trypsin there is would increase the rate of digestion, as the gelatine will be broken down quicker. The size of the gelatine strips-More gelatine would take longer to digest, as there is a greater ratio of gelatine to trypsin. ...read more.

Middle

If the temperature is too hot (above about 38?C.) then the shape of the enzyme is altered again, this means that the reactions are affected (slowed down or stopped) But in this case however, the higher temperatures can permanently destroy the enzyme. The best temperature, therefore is when the shape of the enzyme best fits the substrate molecule. For humans, our body temperature is 37?C as this is what our enzymes work best at. Apparatus list 15 test tubes measuring cylinder pipette 5 water baths set up at 15?C, 25?C, 35?C, 45?C and 55?C. Trypsin enzyme Gelatine strip Thermometer 5 stop watches 2 test tube racks Tweezers Method Set up 5 different water baths at 15?C, 25?C, 35?C, 45?C and 55?C. These temperatures were decided with the help of my preliminary experiment and these are grouped around my predicted value for the best temperature which is 37?C. Safety - Wear safety glasses at all times - Keep all test tubes, in the test tube racks. - Keep the tables and floor area clear with stools under the desks. ...read more.

Conclusion

We assume that this result is wrong as it does not fit any pattern. I felt the method that we used was a good method and helped us get most things right. The results have shown us that the enzymes work best at 35 , this may be because 35 is around the same temperature as body temperature, so enzymes would work better. Analysis The pattern I was expecting to see was something with a U shape, instead I got more of a W. This may have been because there was a wrong result which leads to me getting the W. As the temperature began to rise the speed of reaction increases until it gets to 35 ,then the speed starts to go down because the enzymes are then denatured. At 15 there is not enough heat to get the enzymes to work. At 35 this is almost the right temperature for the enzymes to work as it is almost body temperature. At 55 the temperature is too hot and some of the enzymes are denatured and unable to work. ...read more.

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