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What is the effect of temperature on the digestion of egg-white by the enzyme protease?

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Introduction

Biology Lab report: Research Question: What is the effect of temperature on the digestion of egg-white by the enzyme protease? What is the effect of temperature on the digestion of egg-white by the enzyme protease? ____________________________________________________ Introduction: The aim of this experiment is to observe the effect of temperature on the rate of egg white digested by the enzyme Protease. I will test this by measuring the percentage difference in mass of egg white before and after immersing it in 5% protease solution under different temperatures for 30 minutes. From my results I hope to deduce the optimal temperature at which protease operates at. Hypothesis: I hypothesize that the highest percentage of egg white will be digested under the temperature of 37 oC and the least amount to be digested at the highest temperature (45 oC). I believe this is so because protease is an enzyme found in the human body that digests proteins therefore for it to function efficiently in the human body its optimum temperature must be similar to that of the temperature of the human body (37 oC). I believe that at 45 oC the enzyme will be least efficient because at that high temperature many molecules of enzyme would have already denatured, stopping them from digesting the proteins hence decreasing the efficiency. Variables: Independent Variable: * The temperature at which the protein is being digested. ...read more.

Middle

Set up Bunsen burner with the heat resistant tile under the burner and the tripod and the wire mesh over it. 2. Put the eggs into the 800 cm3 beaker and fill with water until all the eggs are fully submerged. 3. Boil the eggs for 10 minutes then peel and remove the yolk after it is cool. 4. Using the cylindrical bore, take samples of egg white from the eggs. 5. Then use the ruler and scalpel to produce 4 samples of egg white that are 1.5 cm long. 6. Note mass of each sample and place into 4 separate test tubes 7. Add 10 cm3 of 5% protease solution to each test tube and immediately put into water bath that is set at the desired temperature. 8. Start timer after all 4 test tubes are in the water bath. 9. When 30 minutes has been reached, remove all of the test tubes from the water bath and note the mass of each of the samples. 10. Repeat process for the different temperatures (including a control experiment with the same process except done at room temperature(step 7)). Results: Temperature (oC) (+0.5 oC) Mass Before (g) ( + 0.0005g) Mass After (g) (+ 0.0005g) Difference (%) (+ 0.05%) 30 0.475 0.430 9.5% 0.458 0.421 8.1% 0.410 0.375 8.6% 0.436 0.402 7.8% Mean: Standard Deviation: - - 8.5% - - 0.74 35 0.436 0.363 16.7% 0.414 0.348 16.0% 0.457 0.377 17.5% 0.401 0.339 15.5% Mean: Standard Deviation: - ...read more.

Conclusion

affects the accuracy of the measurement hence the accuracy of the results. This can be solved by first drying most of the moisture with a paper towel then allowing it to air dry for the same amount of time thus ensuring the measurements are accurate. Thirdly, the amount of time the egg was digested for varied. This was due to the large sample size it was difficult to start all of the reactions at the same time i.e. to put the egg white into the enzyme solution all at the same time. This however, could be solved by having more help for starting and ending the experiment. Fourth, the data collected does not clearly show at which specific temperature protease works best under. To get the definitive and more exact optimum temperature, a larger data set will be needed that both increases the number of trials per temperature as well as the number of temperatures tested. Random errors I have experienced include the quality of the protein in the egg white samples as well as the quality of the enzyme solutions. Both of these random errors may have caused the fluctuations in the results. The quality of the egg white samples could be standardized by scrambling the egg whites of many eggs before cooking hence making all samples consist of the same egg white. The quality of enzyme solution could be controlled by using only one batch of chemical and making sure it is of hi quality. ?? ?? ?? ?? Jim Chun-Chen Lu 001407 033 - HL Biology May 2012 Taipei European School 001407 ...read more.

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