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

Effects of Copper Sulphate on the rate of reaction between Trypsin and Milk Protein

Extracts from this document...


EFFECTS OF COPPER SULPHATE ON RATE OF REACTION BETWEEN TRYPSIN AND MILK PROTEIN AIM In this investigation I will aim to discover the effect different concentrations of copper sulphate will have on the rate of reaction between trypsin and milk. PREDICTION I predict that the lower the concentration of copper sulphate that reacts with the trypsin and milk, the faster the reaction rate will be. I predict this because copper sulphate is a toxin and the general effects of toxins on enzymes, is that toxins reduce the strength of the enzyme as toxins (i.e. heavy metals such as copper sulphate) denature enzymes and therefore the enzyme cannot digest the product as fast, and the rate of reaction will inevitably drop. PLAN APPARATUS * Trypsin * Milk (from powder) * Copper Sulphate at 7 concentrations (1M, 0.1M, 0.01M, 0.001M, 0.0001M, 0.00001M and 0.000001M) * Distilled Water * Marker pen and white paper * Test tube rack * Test tubes (x7) * Stopwatch * Syringe I will not perform a preliminary experiment as this particular investigation is extremely time consuming and I do not have enough time to be able to complete a preliminary experiment and a main experiment. The experiment will be set up so that there are three people working in our group and we will each be testing one concentration of copper sulphate to maximise productivity in order to obtain the largest number of results we can. ...read more.


The trypsin digests the milk protein casein causing the milk to become translucent, hence, allowing us to be able to spot the black cross behind the test time as time goes on, as more milk protein will have been digested by the trypsin. The distilled water results were the control results and this conclusively proves to us that copper sulphate solution does decrease the rate of reaction between trypsin and milk protein. This is because the rate of reaction with only distilled water being added to the solution of trypsin and milk is 1.1 x 10^-2 min^-1, whereas as soon as a weak concentration of copper sulphate is introduced that reaction rate decreases to 9.6 x 10^-3 min^-1, and this reaction rate carries on decreasing as the copper sulphate concentration increases, coherently proving that copper sulphate solution decreases the rate of reaction between milk protein and trypsin. The rate of reaction is decreasing as the concentration copper sulphate solution is increasing, but at a decreasing rate. That is for a given and constant change in the concentration of copper sulphate, the difference between the rates of reactions increase at an accelerating rate. This is easily spotted on the graph as the curve greatly increases in steepness as the concentration of copper sulphate solution increases by a constant value which saw no such acceleration in difference between results at the lower concentrations. ...read more.


2) I would mark a black cross on a plain piece of paper and hold it behind a test tube with 3cm cubed of milk in it. 3) I would heat the trypsin in a boiling tube and when it is at the correct temperature (I would test the effects at every 5 degrees Celsius, i.e. I would test the trypsin with the milk at 20 degrees, 25 degrees etc...) I would add the trypsin to the milk and start the stopwatch. 4) I would then wait until the milk had become translucent so that the black cross behind the test tube was visible and I would then stop the stopwatch 5) I would perform three repeats for every given temperature. Then record my results and analyse them in order to draw a conclusion. I feel that if this experiment were to take place then the conclusion drawn would be that as the temperature of trypsin was round the 20 degrees mark the reaction rate would be quite low and as the temperature of trypsin increases the reaction rate would increase. I would expect the reaction rate to hit a peak at around 30 - 40 degrees Celsius and then start to decrease and eventually the effects of trypsin would be non existent after the trypsin has reached 50 degrees Celsius as after this temperature, enzymes are denatured and no longer function as they would normally. ?? ?? ?? ?? SUNIL SUTARIA 11DL ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Life Processes & 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 GCSE Life Processes & Cells essays

  1. Investigation Into Trypsin Activity

    The method of deciding when the mixture has turned fully transparent is when you are able to read "homework diary" which is placed behind the boiling tube. This was chosen because it was very effective and only when the mixture fully became transparent the words could be read.

  2. Investigating an enzyme-catalyzed reaction

    Here are the results we got which we decided were not reliable: Mass Of Yeast/g Volume Of Hydrogen Peroxide/ml Water Displaced/ml 0.1g 5ml 5.4ml 0.2g 5ml 8.8ml 0.3g 5ml 11.7ml 0.4g 5ml 11.7ml/10.8ml 0.5g 5ml - I decided not to do this experiment because when I added more concentration the

  1. Planning and Experimental Procedures.

    At this point there will be no change in the mass of the potato, as the net movement of water will be zero - no osmosis has occurred. Safety: Although this experiment is reasonable safe, remember to take care when using the knife to cut the potato and try not to spill any of the sucrose solutions onto your clothes.

  2. Enzymes are biological catalysts made up from protein

    Without enzymes, these reactions would occur too slowly or not at all, and no life would be possible. All living cells make enzymes, but enzymes are not alive. Enzyme molecules function by altering other molecules. Enzymes combine with the altered molecules to form a complex molecular structure in which chemical reactions take place.

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