Effects Of Ph On The Enzyme Activity

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Aim: To investigate the effects of changing in PH on the activity of enzyme (trypsin). Hypothesis: Alternative hypothesis: As the PH level goes up, the enzyme activity of trypsin will speed up. The following graph is the prediction supporting my hypothesis. Introduction: Biology background (with theories) What are enzymes? Enzymes act as biological catalysts; they make chemical reactions to work quicker and remains unchanged when the reaction finishes. Therefore enzymes are used to speed up biological reactions in body. They can be working within cells and outside cells catalyzing metabolic reactions in human bodies. Enzymes are globular proteins; therefore they are soluble and easily transported in blood. Enzyme has an active site in a specific shape because of its tertiary structure. Enzyme works for binding with substance of a specific shape that fits in it and break down the substance. Enzymes denature due to various factors. The temperature, PH level, and the concentration of the substance influence enzyme activities. When these factors vary, enzymes may change in shape so it will not be able to bond to the specific substance anymore. What is trypsin? Trypsin is produced in the pancreas as typsinogen originally allowing metabolic control. It is used widely in various biotechnological processes because it is very easy to be purified. Method: Material: • Trypsin • Casein • Water bath (to keep the temperature constant) • Colorimeter (to measure the rate of enzyme activity) • Thermometer • Test Tubes (to contain the casein and the buffer solution) • Stop watch (to control and measure the time) • Distilled water (to mix with trypsin to produce the buffer solution) • Test tube rack (to prevent the tubes rolling and smashing) Protocol: • Put 2.5 cm³ of 5% with reconstituted casein in 6 of the test

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