I’m going to investigate the enzyme which is trypsin. The protein I’m using is glue which sticks the black silver salts to the x-ray film. If you get a splinter and cut a little split at one of the ends and slide the x-ray film in. Get a beaker and fill it half away with cold water also get a test tube and pour a little dash of trypsin in. Place the test tube into the beaker and put the splinter into the test tube. Every so often take the splinter out of the test tube and wait until you get black on your fingers. If you get black on your fingers that shows trypsin works. The x-ray film should go clear because the glue was digested by the trypsin.
Enzyme is one of the many specialized organic substances, composed of polymers of amino acids, that act as catalysts to regulate the speed of many chemical reactions involved in the metabolism of living organisms. Enzymes are classified into several broad categories, such as hydrolytic, oxidizing, and reducing, depending on the type of reaction they control. Some enzymes, such as pepsin and trypsin, which bring about the digestion of meat, control many actions, whereas others, such as urease, are extremely specific and may accelerate only one reaction. Each enzyme is selectively specific for the substance in which it causes a reaction and is most effective at a temperature peculiar to it. Although an increase in temperature may accelerate a reaction, enzymes are unstable when heated. As a rule, enzymes do not attack living cells. As soon as a cell dies, however it is rapidly digested by enzymes that break down protein. The resistance of the living cell is due to the enzyme’s inability to pass through the membrane of the cell as long as the cell lives. When the cell dies, its membrane becomes permeable, and the enzyme can enter the cell and destroy the protein within it.