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Describe the effect of trypsin concentration on the breakdown of gelatine
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The Factors that Affect the Rate of Breakdown of the Protein Gelatine by Trypsin
Aim
To investigate factors that affects the rate of breakdown of the
protein gelatine by trypsin.
Key Factors:
Possible factors that I could change-
pH- Different types of enzyme work best at different pH level. The
best pH level for an enzyme to be effective depends on its site of
action. An example of this is; enzymes in the stomach have an optimum
pH value of about 2. This is because the stomach is acidic, where as
enzymes in intestines, have an optimum pH of about 7.5.
Temperature- as the temperature increases, so does the reaction rate.
This is due to heat energy that causes the enzyme and the substrate to
collide. But however, very high temperatures damage enzymes by
denaturing them.
The amount and concentration of trypsin- The more trypsin there is
would increase the rate of digestion, as the gelatine will be broken
down quicker.
The size of the gelatine strips-More gelatine would take longer to
digest, as there is a greater ratio of gelatine to trypsin.
Type of factor
Quantity
Unit
Method of Measurement
Independent.
Temperature.
°C.
Thermometer
Dependent.
Time.
mins /secs.
Stop watch
Controlled.
Amount of Trypsin.
ml.
Measuring Cylinder
Controlled.
Amount of Gelatine.
cm.
Ruler
Prediction:
I am going to change the temperature that the trypsin works at. The
time taken for the trypsin to digest the gelatine will change because
of this.
I predict that the temperature that the trypsin works at best (and so
the time that the gelatine is digested quicker at) will be about 37°C,
because this is body temperature.
Hypothesis:
Trypsin is one of the three principle digestive enzymes which are
called Proteases. the other two are Pepsin and Peptidases. During the
digestion process, Trypsin acts with the other Protease enzymes to
3. The time taken for the yeast to heat up to the temperature of the
The effect of a change in PH on enzymes is the alteration in the ionic
The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.
· I predict that the enzyme will work at its best at 37c because that
Purpose: The purpose of this lab is to explore the different factors which effect enzyme activity and the rates of reaction, such as particle size and temperature.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
However, the decrease varied depending on the temperature. The lowest temperature, 4 degrees Celsius, experienced a very low decrease of amylose percentage. Temperature at 22 degrees Celsius and 37 degrees Celsius, both had a drastic decrease in amylose percentage. While the highest temperature, 70 degrees Celsius, experienced an increase of amylose percentage. In conclusion, as the temperature increases the percentage of amylose decreases; however, if the temperature gets too high the percentage of amylose will begin to increase. The percentage of amylose increases at high temperatures because there is less enzyme activity at high temperatures. However, when the temperature is lower, more enzyme activity will be present, which results in the decrease of amylose percentage. This is why there is a decrease of amylose percentage in 4, 22, and 37 degrees Celsius. In this experiment the optimal temperature is 37 degrees Celsius, this is because this is the average human body temperature. Therefore, amylase works better at temperatures it is familiar
The thermometer’s original temperature before coming in contact with an outside object is represented by T. ∆T/∆t is the average temperature of the digital thermometer. represents the temperature of the heat flowing object. In this lab, the temperature of the air is represented by Tair=T. To= Thand is the temperature of the hand.
Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.
site) then the quicker the starch (substrate) will be broken. down, resulting in a faster reaction rate. Therefore, a smaller amount. of amylase will result in a slower reaction rate. [ IMAGE] Text Box: Fischerâ€TMs †Lock and Keyâ€TM hypothesis (1890).
A thermometer * A clamp * A Bunsen burner * A stop clock Method = =
...remain the same at 4ºC and 25ºC. The final result of this experiment was that glucose was more present in environments of higher temperatures. Our hypothesis and predictions were wrong because lower temperatures do not break down the enzymes because they become denatured. The enzyme activity decreases once the temperature decreases, as well. Enzyme activity increases when there is a rise in temperature, which is why lactose is broken down in much higher temperatures, resulting in a high presence of glucose.
In this lab, it was determined how the rate of an enzyme-catalyzed reaction is affected by physical factors such as enzyme concentration, temperature, and substrate concentration affect. The question of what factors influence enzyme activity can be answered by the results of peroxidase activity and its relation to temperature and whether or not hydroxylamine causes a reaction change with enzyme activity. An enzyme is a protein produced by a living organism that serves as a biological catalyst. A catalyst is a substance that speeds up the rate of a chemical reaction and does so by lowering the activation energy of a reaction. With that energy reactants are brought together so that products can be formed.
The exocrine function of the pancreas is that it produces enzymes that aids in the digestion of food. There are three important enzymes that are crucial in helping with digestion. The first digestive enzyme is amylase. Amylase function is to break down carbohydrates. The amylase enzyme is made in two places: the cells in the digestive tract that produces saliva and the main one specifically found in the pancreas that are called the pancreatic amylase (Marie, Joanne; Media Demand, “What Are the Functions of Amylase, Protease and Lipase Digestive Enzymes”). The amylase in the pancreas passes through the pancreatic duct to the small intestines. This amylase in the pancreas completes the process of digestion of carbohydrates. Consequently, this leads to the production of glucose that gets absorbed into the bloodstream and gets carried throughout the body. The next enzyme that aids in digestion of food is protease. While amylase breaks down carbohydrates, protease breaks down protein. Protease breaks down protein into the building block form of amino acids. The three main proteases that it produces are: pepsin, trypsin and chymotrypsin (Marie, Joanne; Media Demand, “What Are the Functions of Amylase, Protease and Lipase Digestive Enzymes”). Pepsin does not occur in the pancreas but it is the catalysis in starting the digestion of proteins. Trypsin and chymotrypsin are the two proteases that occur in
- Temperature was measured after and exact time i.e. 1 minute, 2 minutes, 3 minutes.