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

Our practical was about examining the reaction of an enzyme in a particular type of food, in which the enzyme break down food and digest the existing proteins inside the materials (food). And to investigate the rate of the enzymes reaction when its get

Extracts from this document...

Introduction

Report for Group 4 Object Name: Mena Nadum Class: IB07 Date: 05/19/09 Introduction: Our practical was about examining the reaction of an enzyme in a particular type of food, in which the enzyme break down food and digest the existing proteins inside the materials (food). And to investigate the rate of the enzyme's reaction when its get influenced by different types of pH levels. The enzyme we chose for our lab is the Trypsin. The reason why we chose this particular enzyme is first, for the fact that Trypsin has a very high activity which means its reaction is fast and it digests proteins completely in short period of time. ...read more.

Middle

pH solutions: pH 3, pH 4, pH 5, pH 7, pH 8, pH 9 and pH 10. 0.1 g of Trypsin enzyme. Spectra Photometer. A device that maintains the temperature constant. Procedure At the beginning of the experiment, we prepared all the pH solutions needed. And then we started performing our lab by first, mixing the enzyme with one pH level and then the solution formed was added to the milk solution. After that the solution of the milk and pH/enzyme was being rinsed and took its percentage of transmission of light every two minutes and this transmission was monitored by using the spectra photometer device to measure the clarity of the solution. ...read more.

Conclusion

To evaluate this lab, no big practical mistakes were made due to the great team work and the acute controlling of variables. But since the big uncertainty, there must an error that has been occurred or something we did not take into account and that would be, when we added the pH/ enzyme solution directly to the milk solution the pH level has changed because we did not take into consideration that the milk solution have already has a pH value hence the pH of the whole solution has changed and therefore the big uncertainty has occurred. To avoid this problem, using milk powder-instead of milk solution- that reacts directly with the acidic and basic solution, might work out the experiment correctly. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Group 4 Projects 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 International Baccalaureate Group 4 Projects essays

  1. Why is alcohol considered to be a serious problem? As many 33,000 people ...

    the nigrostriatal pathway and this means that the rewards system in the brain becomes more active which makes people act in an unusually loud and cheerful manner. Excessively large doses of alcohol lead to acute alcohol intoxication and this has many short and long term health effects.

  2. Statistics. This study was conducted to determine whether more than half of FSD ...

    To be specific, a sample of 100 students was picked at random to test and make inferences and decisions about population characteristics. The way of choosing sample size is accidental and is described as following: Firstly, the list of all FSD students was downloaded from the Website of Hanoi University.

  1. Free essay

    To check how the rate of transpiration is affected by a change in the ...

    Take 10ml of distilled water and pour into this test tube. It has a PH of 7 and is a neutral solution. Now we have 4 test tubes containing different PHs, rating all the way from 1(acidic) to 14(alkaline). 4.)

  2. Group 4 Chemistry - Amylase

    Part 1: Concentration of Amylase Part 2: Temperature of Surroundings Part 3: pH of Surroundings Dependant All Parts: Rate of Reaction Materials * Distilled Water * 0.5% Starch Suspension (Made up in 0.25M NaCl) * pH Buffer 3, 7, 5 and 9 * IKI (Iodine in Potassium Iodine)

  1. Determine the presence of reducing sugar, protein and starch in the food products by ...

    The data of this pre-test as well as the actually experiment data will be presented later in Data Collection and Data Process section. It is a shame that the tests are only for determining the presence of protein, non-reducing & reducing sugars such as starch, sucrose, etc.

  2. Comparing the depiction of Indian women in the paintings of RAJA RAVI VARMA during ...

    Ravi are revolutionary not only for their content but also for the social consciousness they generated among the Indian painters during the British rule. The Indian women clad in gold bordered saris equipped with ornate jewelry inspired great painters such as ?M.F. Hussain, Satish Gujral, Laxman Shreshtha, Deepak Shinde, S.H.

  1. Research Report Time management strategies among HKU SPACE Community College students".

    Firstly, we assume that every interviewee had prioritized the activities in their minds no matter they have planning habit or not and asked the interviewees to fill in their priorities. Secondly, we thought that preference of disorganization is irrelevant to our survey and eliminated from the questionnaire.

  2. Research Project. Social networks: How they influenced business and employment

    This is a one platform where businesses and professionals from all fields come together. The users here can discuss various work related issues and maybe give and take professional advice. The users can also find and meet potential employees and employers.

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