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RP 1 Enzyme

The document details an experiment investigating how temperature affects the activity of the enzyme trypsin, which hydrolyses casein protein. It outlines the method for conducting the experiment, important safety considerations, and the expected results, indicating that enzyme activity increases with temperature up to an optimum point before declining due to denaturation. Suggestions for extending the experiment include testing different pH levels and substrates to further understand enzyme behavior.

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23 views3 pages

RP 1 Enzyme

The document details an experiment investigating how temperature affects the activity of the enzyme trypsin, which hydrolyses casein protein. It outlines the method for conducting the experiment, important safety considerations, and the expected results, indicating that enzyme activity increases with temperature up to an optimum point before declining due to denaturation. Suggestions for extending the experiment include testing different pH levels and substrates to further understand enzyme behavior.

Uploaded by

gurnoor.pawra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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RP 1 – Enzymes

Enzymes are biological catalysts that speed up reactions by lowering the activation energy
required for reactions to proceed. Trypsin is a protease enzyme that breaks down proteins into
smaller peptides. The rate of enzyme-catalysed reactions is influenced by several factors,
including temperature. This experiment investigates how temperature affects the activity of
trypsin by monitoring the break down the substrate under different temperature conditions.
By measuring the time taken for the solution to become transparent (indicating the
breakdown of protein), we can assess how temperature influences enzyme activity. Trypsin
hydrolyses the casein protein (found in milk).

Method

1. Add 5cm3 of milk suspension to 3 test tubes.


2. Place into water bath at 10°C for 10 minutes to equilibrate
3. Add 5cm3 trypsin to each test tube and start the timer.
4. Record how long it takes for the milk samples to completely hydrolyse and become
colourless.
5. Repeat steps 2-3 at temperatures of 20°C, 30°C, 40°C and 50°C.
6. Find the mean time for the milk to be hydrolysed at each temperature and use this to
work out the rate of reaction.
7. Calculate the rate of the reaction using (1 / mean time)

Important Considerations

Maintaining accurate temperature control in water baths is crucial to ensure reliable results.

Timing should start as soon as trypsin is added to casein and stop when the solution turns
clear, so consistency in timing is critical.

Risk Assessment table

Hazard Risk Precaution


Hot water baths Risk of burns from hot water Handle with care, use heat-
proof gloves
Broken glassware Risk of cuts from handling Use equipment carefully and
glassware clean up any breakages
immediately
Spillage of enzyme solution Risk of skin/eye irritation Wear lab coats, goggles and
gloves, clean spills
immediately
Allergic reaction Exposure to enzymes may Avoid direct contact, use
cause irritation personal protective
equipment (PPE)
Results Table

Temperature (°C) Time taken for solution to Rate of reaction (s-1)


clear (s)
20
30
40
50
60

Analysis

The graph shows an initial increase in the rate of reaction as temperature rises from 20°C to
around 40°C, indicating that the enzyme activity increases with temperature due to increased
molecular collisions, due to more kinetic energy. At around 40°C, the rate of reaction peaks,
suggesting this is the optimum temperature for trypsin activity. Beyond 40°C, the rate of
reaction decreases, indicating enzyme denaturation at higher temperatures, where the
enzyme loses its functional shape due to the breaking of bonds in its tertiary structure.

Validity of Results

The results generally follow the expected trend, but a few data points, particularly at extreme
temperatures, could be improved with more precise temperature regulation and timing.
Repeating the experiment multiple times would provide more reliable averages and reduce the
impact of outliers/anomalies.

A pH buffered milk solution was used to ensure results were unaffected by the pH and that
temperature was the only independent variable in the experiment.

The solution was also left in a water bath for 5 minutes to equilibrate, ensure temperature was
equal throughout.

However, the validity of results could have been improved by maintaining a constant water
bath temperature by wrapping the beaker in an insulator, so heat is not dissipated to the
surroundings.

Extending the experiment

To further investigate enzyme-controlled reactions, you could explore:

 The effect of different pH levels on trypsin activity.


 Using different substrates or enzymes to compare their temperature sensitivities.
 Investigating how enzyme concentration affects the rate of reaction at different
temperatures.
 Conducting more precise measurements at temperature intervals smaller than
10°C around the optimum to pinpoint the exact peak of enzyme activity.

By extending the range of conditions tested, you could gather more comprehensive data to
deepen your understanding of how enzymes function under varying conditions.

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