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Find out, without going into too much detail the effect protease has on gelatine.

Extracts from this document...

Introduction

Biology GCSE Investigation Adam Vine Background information Gelatine is a high-grade protein, which is completely naturally occurring. It is usually found in meat, gelatine is made up of: - > 84% - 90% protein > 1 - 2% mineral salts > 8 - 15 % water Gelatine is a protein, protein is essential for a healthy balanced diet. Proteins are based on amino acids, which are needed by the body to function correctly. Some amino acids the body can make itself, but there are some that the body needs but can not make by itself and must be taken from another source. Enzymes are biological catalysts that break down molecules into simpler forms. They are found all over the body from the digestive system to fighting infection. Protease is an enzyme that breaks down protein into the base amino acids. Temperature and concentration, and many other factors can affect enzymes. Variables: There are many variables that will affect the way in which an enzyme will function and how efficient they are. ...read more.

Middle

The experiment was then repeated 13 times and the Petri dishes were left for two weeks before results were recorded. Results: Amount of divested Juice Sucked Up in ml 0% 0 0 0 0 0 0 0 0 0 0 0 0 0 50% 1.4 1.7 1.1 1.3 0.9 2.8 1.4 2.1 1.4 1.8 0.6 1.3 0.8 100% 3.9 4.1 3.1 2.6 2.2 3.8 3.7 3.1 4.1 3.7 1.3 4.2 3.9 Conclusion: I believe that this preliminary experiment has been overall a success, because it has given me a set of results that I can go by when planning the full investigation. There were a few anomalous results, but only one set of results that was completely anomalous, and I have highlighted that set. These anomalies may be due to incorrect reading from the syringe because it was very difficult to use. Results still show that that the protease breaks down the protein and therefore we can say that the results were successful. Prediction: For the full investigation I predict that the more the concentration, the more juice will be extracted from the jelly. ...read more.

Conclusion

The dishes were then placed in a refrigerator for seven day, after which they were taken out, and the juices were extracted, and results were taken. Observations: Analysis: The graph and results I collected were very good. The graph is almost a straight line, which is what I was hoping to achieve. The results were not too anomalous, and they almost showed a direct correlation to the percentage protease. I was trying to prove a direct correlation, and this would have been shown if there was a straight line on the graph. There almost was, and their anomalous results were very minor. My original prediction was this: - Prediction: For the full investigation I predict that the more the concentration, the more juice will be extracted from the jelly. I predict that if the results for a much larger experiment involving more concentrations are made, a graph of the results should show a straight line, because the concentration should have a direct correlation on the juice extracted. In conclusion as the percentage of protease is increased, the more protein is broken down. Just as I was able to find out when investigating the background information. 10/05/07 Biology Page 1 of 9 by Adam Vine ...read more.

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