RP1 - Trypsin

Question 1

What is the investigation?

Answer 1

The effect of temperature on the rate of the reaction catalysed by trypsin.

Question 2

What is trypsin?

Answer 2

An enzyme that digests casein (protein found in milk) - when added to a dilute solution of milk powder, casein is digested and the solution goes clear.

Question 3

1) Why is there a buffer solution used?
2) Why were the test tubes left in the water bath for 10 mins before adding the enzymes?
3) How to ensure temps of water baths were reliable ?
4) Why are there 3 experiments at each temperature?
5) A test tube of milk powder and buffer w/o trypsin was the control. What does it show?
6) What is an appropriate control?
7) Why does RoR initially increase then why does it decrease?
8) What is a better way to decide when solution of milk powder goes clear?
9) What 2 other variables to control other than temp of water bath?
10) How to change method to make it more reliable?

Answer 3

1) To maintain the pH of the solution.
2) To reach the temperature at which the reaction will take place.
30 Check thermometer regularly - keep temp as close to that required
4) To calculate a more reliable mean and anomalous data can be identified.
5) If anything else affected RoR, due to action of enzyme not due to temp changes.
6) Boiled trypsin.
7) Increase = increase in KE, more likely ESC to form, Decrease = due to breaking of H-bonds, fewer ESCs to form.
8) Use a colorimeter, record time taken to reach value of abs/transmission.
9) Conc. of enzyme, conc. of substrate.
10) Increase no. of times to repeat experiment to calculate a mean.