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    This experiment tested the effect of temperature on the rate of a reaction catalyzed by trypsin. Three temperatures were tested: room temperature (24°C), 40°C, and 60°C. The time it took for milk to turn clear, indicating the breakdown of casein by trypsin, was measured. The results showed that 40°C had the fastest reaction time, while the rates at room temperature and 60°C were slower. However, the subjective nature of determining when the milk was clear led to inconsistent results between this experimenter and peers. More controlled experiments would be needed to definitively determine the optimal temperature.

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    Bio Trispin

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    47 views2 pages
    This experiment tested the effect of temperature on the rate of a reaction catalyzed by trypsin. Three temperatures were tested: room temperature (24°C), 40°C, and 60°C. The time it took for milk to turn clear, indicating the breakdown of casein by trypsin, was measured. The results showed that 40°C had the fastest reaction time, while the rates at room temperature and 60°C were slower. However, the subjective nature of determining when the milk was clear led to inconsistent results between this experimenter and peers. More controlled experiments would be needed to definitively determine the optimal temperature.

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    This experiment tested the effect of temperature on the rate of a reaction catalyzed by trypsin. Three temperatures were tested: room temperature (24°C), 40°C, and 60°C. The time it took for milk to turn clear, indicating the breakdown of casein by trypsin, was measured. The results showed that 40°C had the fastest reaction time, while the rates at room temperature and 60°C were slower. However, the subjective nature of determining when the milk was clear led to inconsistent results between this experimenter and peers. More controlled experiments would be needed to definitively determine the optimal temperature.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    47 views2 pages

    Bio Trispin

    Uploaded by

    bartie
    This experiment tested the effect of temperature on the rate of a reaction catalyzed by trypsin. Three temperatures were tested: room temperature (24°C), 40°C, and 60°C. The time it took for milk to turn clear, indicating the breakdown of casein by trypsin, was measured. The results showed that 40°C had the fastest reaction time, while the rates at room temperature and 60°C were slower. However, the subjective nature of determining when the milk was clear led to inconsistent results between this experimenter and peers. More controlled experiments would be needed to definitively determine the optimal temperature.

    Copyright:

    © All Rights Reserved
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    of 2

    The effect of temperature on trypsin activity

    Introduction:
    When the milk is heated a protein in the milk called casein is hydrolysed, which causes the
    milk to turn from cloudy to clear. One of the enzymes able to do this is trypsin1. The speed in
    which this happens depends on a number of factors, one of which being the temperature,
    and so in this experiment it makes it important to control as many variables as possible so
    that only the effect of the temperature is measured.2

    Aim- to find out how temperature affects the rate of the reaction catalysed by trypsin

    Variables
    IV - Temperature
    DV - time taken for milk to turn clear
    Control - Ph, Volume, concentration of trypsin/milk, time left for

    Safety- The water baths will contain hot water and so when using them you must be careful
    as to not scold yourself, and if you were to burn run under cold water. We are also handling
    glassware so handle with care and if anything is to break or smash clean up straight away

    Equipment:
    50ml 0.5% trypsin solution test tube rack
    100ml 3% solution of milk powder Stop watch
    50ml PH7 buffer solution Marker
    Water baths - 20°C,40°C 10ml syringe
    250ml plastic beakers 5ml syringe
    18 test tubes Thermometer
    Glass rod

    Method:
    1. Set up test tubes into 3 sets of 6 test tubes.
    2. On 3 of these test tubes draw an X using the marker.
    3. Using the syringe add 10ml of the milk powder to each of the marked test tubes.
    4. To the other non marked test tubes add 2ml of trypsin and 2ml of PH7 buffer.
    5. Set up the water baths to the correct temperature.
    6. In the 60°C Water bath place the first set of 6 test tubes, and start the stopwatch.
    7. Leave these for 10 minutes. Once this time is up add the trypsin and buffer solution
    to the milk powder and mix with the glass rod.
    8. Place these back in the water bath and start the timer again.
    9. Time how long it takes for the milk to turn clear. This can be measured by seeing how
    long it takes to be able to see the cross, and recording the time.
    10. Repeat steps 6-9 at 40°C and room temperature and record these times.

    1
    Resources.hwb.wales.gov.uk - the effect of temperature on trypsin activity
    2
    Pmt.physicsandmathstutor.com - Investigation into the effect of a named variable on the rate of an
    enzyme-controlled reaction
    Results:
    My results
    Temperature Test tubes Mean time taken

    Room temperature (24°C) 15:21 15:33 18:20 16:25


    40°C 03:20 05:23 05:55 4:52
    60°C 17:30 17:50 18:30 17:56

    Peer results
    temprature Test tube mean time taken

    room 07:01 07:58 06:43 7:14


    40 01:43 01:11 01:22 1:25
    60 04:40 04:22 04:10 4:24

    From my results I can see that 40°C is the most optimal temperature with it having the
    fastest time out of all temperatures, to turn clear enough to see the cross. The problem with
    doing it this way is that it's extremely subjective as to when the cross is visible and so results
    can’t be completely accurate. One problem with my experiment is that my results were
    drastically different to my peers. This means that in order to work out which ones are more
    correct id neeed to compare with more people’s experiment.

    Evaluation:
    The solutions were left in the water baths for 10 minutes in order to allow the solutions to
    reach the required temperature, and we could make sure this was correct by using the
    thermometer. Overall we collected enough data in the time given however if we were to do it
    again i would use some different temperatures in order to find the most optimal temperature.
    After 40°C the time the milk turns clear begins to increase. This is due to the active site of
    the enzyme begins to change and denature, eventuallyc leading to the substrate not being
    complementary and so taking longer to break down.

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