The Activity of a Protease (Trypsin) Introduction Enzymes catalyze reactions by creating alternate reaction mechanisms whose transition states are more thermodynamically stable than uncatalyzed reactions (Berg et al.‚ 2002; UBC Department of Microbiology and Immunology‚ 2006). Increased thermodynamic stability in these transition states reduces the energy of activation‚ the minimum amount of energy input a chemical system requires for a reaction to occur (UBC Department of Microbiology
Premium Enzyme inhibitor Enzyme PH
and the digestion of proteins by pepsin and trypsin By Jenny Lam Abstract The purpose of this project was to determine how pancreatic lipase and bile salts digest fats to fatty acids and glycerol and how pepsin and tryspin digest to polypeptides. Litmus solution (pH indicator) was used for the fats to indicate the occurrence of the digestion of fats in experiment A. Egg whites was used as the substrate for the enzymes in experiment B. The pH was adjusted to drops of hydrochloric acid
Premium Enzyme Protein
contain 10cm3 of corn oil and 1cm3 of lipase were kept at a range of temperatures between 20°C and 100°C. At the start of the experiment‚ the pH of the contents in each test tube was constant‚ which was 6.5. [pic] Figure 1.1 Each test-tube was left for 30 minutes and the reading on the digital pH meter was then recorded. The pH readings against different temperatures are plotted in a graph‚ shown in Figure 1.2. [pic] Figure 1.2
Premium Enzyme PH
through a solution‚ from pH 2 – pH 9‚ in which jelly cubes were immersed over a 24 hour period Interpretation Written Communication of the Data C1 Pepsin is an enzyme that works in the stomach and has an optimal pH between pH 1 and 4 or in acidic conditions. From our graph it can be seen that that the lowest mean percentage light transmission for pepsin is when the buffer has a pH of 2. Trypsin is an enzyme that works in the small intestine and has an optimum pH between pH 7 and 8 or in neutral conditions
Premium Enzyme PH
experiment: Effect of pH on enzymatic activity Background Information: Trypsin is a protease which conducts hydrolysis forming peptides. It is an enzyme which is secreted by the pancreas into the small intestine and works best in an alkaline environment. Egg white is used in this practical as it is found to contain the protein/ enzyme trypsin. pH is the measure of the amount of H+ ions in a solution‚ these ions affect the shape of the enzyme. Hypothesis: That as pH increases‚ the rate of
Free PH
80 % Based on the pH we notice that 40 % of the substance was digested Pepsin‚ water 40% Based on the pH we notice that 80 % of the substance was digested HCl‚ water 30 % Based on the pH we notice that 30 % of the substance was digested Pepsin‚ NaOH 20 % Based on the pH we notice that 20 % of the substance was digested Tube Estimated Digestion Explanation Trypsin‚HCl 100 % Based on the pH we notice that 100 % of the substance was digested Trypsin‚ water 20% Based on the pH we notice that 20
Premium Digestion Digestive system Small intestine
Effect of Varying pH on the Rate of a Reaction Catalysed by Trypsin Aims I hope to determine the effect of varying pH on the rate of reaction catalysed/controlled by the enzyme trypsin. Method 1. Add 4cm³ of the 2% trypsin solution in to 6 test tubes labelled A-F 2. Add 4cm³ of the appropriate buffer solution to each. ( I will be testing pH 4‚5‚7‚8‚8.8 and 10) 3. Add 4cm³ of distilled water and 4cm³ of the appropriate buffer solution to 6 control test tubes labelled CA-CF to see if the pH alone will affect
Premium Enzyme PH Buffer solution
specifically to perform a certain role. Enzymes are not themselves destroyed in the reaction to break down a substrate but their effectiveness is reduced under certain adverse environmental conditions. The two most important ones are temperature and PH level; also concentration of enzyme is also a determining factor. Enzyme action is biochemical in nature and‚ in line with many chemical reactions; it speeds up with an increase in temperature. This would continue until a certain critical temperature
Premium Temperature Chemical reaction Chemistry
INTRODUCTION An important aspect of any biotechnological processes is the culture of animal cells in artificial media. These animal cells in culture are used in recombinant DNA technology‚ genetic manipulations and in a variety of industrial processes. Now-a -days it has become possible to use the cell and tissue culture in the areas of research which have a potential for economic value and commercialization. The animal cell cultures are being extensively used in production of vaccines‚ monoclonal
Premium Cell culture
1) A peptide‚ KKDSRHSTTR is tightly bound to a negatively charged ion exchange column. The column is washed with a pH 7.2 HEPES buffer (50 mM) and the peptide does not elute. Suggest two ways that you can change the buffer that will make the peptide elute from the column. 2) What amino acid(s) is/are involved in crosslinking polypeptide chains. How can these crosslinks be cleaved and prevented from reforming? 3) A polypeptide is subjected to the following degradative techniques results
Premium Protein Amino acid