Activity 2.16 Enzyme and Tryprin

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Trypsin is a serine protease found in the digestive system of many vertebrates, where it hydrolyses proteins. Trypsin is produced in the pancreas. I'm thinking as it's an enzyme, it's most likely to be denatured at high temperatures, but if the temperature is at it's optimum then it would speed the rate of reaction, in this case hydrolysis and form a greater amount of product per unit time. * Trypsin is an enzyme which breaks down protein * If Trypsin is added to milk it will break down the milk, turning it from cloudy to translucent protease enzyme that is made in the pancreas and used to digest proteins so that the body can absorb them into the blood. The pancreatic duct in people who have cystic fibrosis frequently becomes blocked, reducing or preventing the release of pancreatic enzyme into the small intestine One enzyme can be used as many times over. There are two types of enzyme reaction; the first is 'Anabolic' reaction- this is when large molecules are built up from smaller molecules. The second type of reaction is called 'Catabolic' reaction- this is when large molecules are broken down into smaller ones. enzymes are highly selective, catalysing one specific reaction only. This specificity is due to the protein tertiary structure which creates the specific shape of an enzyme molecule * Digested food molecules are absorbed through the small intestine (into our blood) * Once in the blood, the digested food molecules are carried around the body, to where they are needed * Only small, soluble molecules can pass through the wall of the small intestine * The inside wall of the small intestine needs to be thin, with a really big surface area * This allows absorption to happen quickly and efficiently (so we absorb as much food as possible) * To get a big surface area, the inside wall of the small intestine is lined with tiny

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