Affect of Concentration of Enzymes on Rate of Break Down of Egg White Essay Example
Enzyme concentrations
Hypothesis
The higher the concentration of protease enzyme the higher the rate of breakdown of the egg white. This is because egg white is mainly formed of collagen, which is a protein, which is what the enzyme protease breaks down. The more enzyme there is the more enzyme substrate complexes are formed which break down peptide links between the monomers of the protein accelerating the amount of protein broken down in a space of time.
How the results will be obtained
Certain concentrations of enzyme will be put into test tubes containing a piece of egg white and a control of egg white with no enzyme will be put in a test tube. The control is to compare the rest of the test tubes with, if the enzymes have an effect they will take a different time than the control to breakdown the egg white. The test tubes will be put into a water bath to maintain a constant temperature (37°C the same as internal body temperature) and timed to see how long it takes the contents of each individual test tube to go clear. When the solutions go clear it means that all the protein in the solutions has been broken down. The results of the experiment will be kept valid and accurate by applying the same conditions to each test tube except the concentration of enzyme put into the solutions. By doing this the results will be able to show whether enzyme concentration really does have an effect on the rate of reaction because nothing except the concentration of enzyme has been changed for each individual test tube. Thus, differences between the times it takes for the contents of each individual test tube to go clear is down to the differences in the concentrations of enzyme. The measurements made will be made as precise as possible by trying to keep the conditions applied to the contents in the test tubes as constant as possible. This includes by measuring solutions and solids as correctly and near as possible and timing, how long the reactions take as
Hypothesis
The higher the concentration of protease enzyme the higher the rate of breakdown of the egg white. This is because egg white is mainly formed of collagen, which is a protein, which is what the enzyme protease breaks down. The more enzyme there is the more enzyme substrate complexes are formed which break down peptide links between the monomers of the protein accelerating the amount of protein broken down in a space of time.
How the results will be obtained
Certain concentrations of enzyme will be put into test tubes containing a piece of egg white and a control of egg white with no enzyme will be put in a test tube. The control is to compare the rest of the test tubes with, if the enzymes have an effect they will take a different time than the control to breakdown the egg white. The test tubes will be put into a water bath to maintain a constant temperature (37°C the same as internal body temperature) and timed to see how long it takes the contents of each individual test tube to go clear. When the solutions go clear it means that all the protein in the solutions has been broken down. The results of the experiment will be kept valid and accurate by applying the same conditions to each test tube except the concentration of enzyme put into the solutions. By doing this the results will be able to show whether enzyme concentration really does have an effect on the rate of reaction because nothing except the concentration of enzyme has been changed for each individual test tube. Thus, differences between the times it takes for the contents of each individual test tube to go clear is down to the differences in the concentrations of enzyme. The measurements made will be made as precise as possible by trying to keep the conditions applied to the contents in the test tubes as constant as possible. This includes by measuring solutions and solids as correctly and near as possible and timing, how long the reactions take as