Investigation into the Digestion of Milk by Trypsin
Background Knowledge ====================
To investigate the effect of trypsin on milk a number of separate experiments will be performed whereby milk is digested by trypsin under controlled conditions. Specific variables will be changed by calculated amounts to gauge their individual effects on the rate and amount of reaction that occurs.
Trypsin is a biological catalyst, (a substance that speed up a reaction without being used up or changing the reaction in any way), known as an enzyme that is found in the human body. Trypsin is a protease enzyme, which means that it digests the proteins in food that is consumed. However humans, (as
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The graph of rate of reaction against temperature did show that the 2 factors were proportional, but only up to a point. After 60 degrees Celsius the next temperature measurement showed that the reaction did not occur. I believe that this is because at some point between 60 to 80 degrees Celsius the Trypsin enzyme became denatured, (this is where the heat distorts the enzyme in such a way that stops it from functioning).
While it is said that rate of reaction and temperature are directly proportional this is not completely true. The graph plotted shows a slightly curved line from the reading at 20 degrees Celsius to the reading at 60 degrees Celsius, (the region of the graph that I believe shows direct proportion). I believe that curve is caused by some of the trypsin enzymes denaturising at a lower temperature, leaving the bulk of the enzymes to react proportionally faster until after 60 degrees Celsius. I believe this is why the effect becomes more prominent as the temperature continues to increase, (as more of the enzymes are likely to denature earlier than 60 degrees Celsius as there is a wider range of temperatures for them to denature
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The artificial enzymes have a higher optimum temperature, (temperature at which they react fastest), and so also have a higher point of denaturisation. This means that the enzymes did not denature at 60 degrees Celsius as I predicted, so a reading at 80 degrees Celsius was taken. In this temperature the enzymes did denature as expected meaning that the reaction did not occur, so had the slowest rate of reaction possible.
Evaluation ----------
I believe that the results recorded for the experiments undergone are reliable enough to base my conclusions upon. I believe that a suitable procedure was followed that ensured that all inaccuracies in readings occurred due to human errors in reading. A syringe rather than measuring cylinders being used avoided errors in the measurements of volumes of solutions. This left no room for inaccuracies in not accounting for the meniscus as a syringe will leave no room for a meniscus and bears detailed volume readings, (to the nearest tenth of a cm3). This procedure yielded fewer inaccuracies meaning that results were more reliable.
It was found out that the protein test used to determine when
Overall, as the concentration of the substrate increases, the enzyme activity increases up to a 70% of solution, where the enzyme activity starts to level off. The curve is polynomial because of the fact that the enzyme activity exponentially increases as the concentration of substrate increase; additional evidence for this is the fact that the gradient graph is constantly changing. The polynomial curve is shown because until 70% (the saturation point); this is because there are more casein substrate molecules that can successfully collide with the renin enzyme molecule, therefore increasing the rate of reaction.
For example, incubating the samples at different temperatures would create more data points to establish an optimal temperature. From the results in the experiment in this study, it is known as temperature increases, enzymatic activity increase, and vise versa. However, what can not be observed is at what point does the increase in temperature begin to denature the enzyme, above 60°C. Furthermore, assays can be preformed to determine optimal pH, as well. From Dutta’s, and his partners, experiment it shows that there is a range where the Heliodiaptomus viduus’s lactase shows the most activity, which is between 5.0 and 6.0
The Effect of Temperature on the Activity of Rennin in Milk Aim: To find out what effect different temperatures have on the enzyme, rennin, in milk. Introduction An enzyme is a biological catalyst. It speeds up a reaction by lowering the activation energy required to start the reaction. It speeds up a reaction, but remains unchanged unless certain limiting factors are introduced.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
The salivary glands aid with the teeth in breaking down food into smaller pieces to aid with digestion as an increased surface area leads increased efficiency. They are a form of chemical digestion which involves enzymes breaking down the molecules into smaller pieces in order to increase the surface area or make the molecules needed for consumption these glands Salivary amylase which is used to break down starch into maltose in a process known as Hydrolysis which happens throughout the whole body.
Title: What is the affect of milk fat on the frozen ice cream formation shape?
In lab 10, biological macromolecules and enzymes, the main purpose was to perform standard chemical tests for carbohydrates, proteins, and lipids and to also model enzymatic digestion of protein and starch under conditions simulating the stomach and intestines. According to the lab, one of the main objectives that we concentrated on in this lab were being able to describe the function of enzymes in the digestion of food. This was done in part one, two and three of the lab. Another main point was to be able to describe the chemical tests performed on food and explain the results, which can be demonstrated in all parts of the lab. Another main point in this lab was to be able to model the gastric
We were able to verify the statement by finding which macromolecules were present in the stomach contents. If he was telling the truth, the stomach contents would have protein and starches in them because the egg whites and pancake mix both consist of those macromolecules respectively. To figure out the results, a series of tests were used including different reagents and indicators. For the monosaccharides test, Benedict’s reagent was used to identify when the reaction between the sugars and solution took place. The changes in colour from blue to orange-brown indicated the various approximate sugar concentrations from 0% to more than 2%. For the starch test, Lugol’s solution which is made of iodine was used to react with the starches. In the presence of starch molecules, the solution turned blue-black. In order to test for lipids, two tests were used; the first involved Sudan IV solution which can indicate lipids that are soluble in non-polar solvents. The second was a translucence test, if lipids were present in the contents, the paper would allow the light through – be translucent. Lastly, for the protein testing, Biruet reagent’s test reacting with the peptide bond allowed the proteins to be tested producing colour changes from blue to darker purple to indicate the levels of protein
In the tests conducted, we see that Pei’s glucose levels did not rise after drinking the lactose, which tells us that Pei’s body lacks lactase. Lactase is an enzyme that essentially is what lets our bodies digest dairy products. An enzyme is a molecule that allows chemical reactions in living things to occur. Lactase specifically is what allows lactose to be broken down into glucose, a simple sugar,
In part A of the lab, our group measured the effects of emulsification on the digestion of lipids in the presence of cholic acid, a purified bile salt, and distilled water. The tube containing vegetable oil and no bile began to separate into two layers within the first minute of being mixed together. Although there were no clear distinctions within the first 15 seconds, by the fifth minute, there appeared two separate layers; one resulted in a yellow appearance while the other one was clear. As expected and predicted in our hypothesis, it was easier to notice the separation of the two layers in the tube without any bile salts because lipids are hydrophobic meaning that oils are more difficult to digest. However, due to the fact that when in the presence of bile salts, lipids
Since humans are heterotrophs, they rely on the food they eat to provide their bodies with the energy needed to carry out vital cellular functions. Humans require six essential nutrients for survival: water, vitamins, minerals and three macronutrients; carbohydrates, lipids and proteins (Bowers et al, 2002). These macronutrients are often ingested as polymers, long chains of repeated basic molecular units called monomers, which are too large to be absorbed by cells directly. The digestive system is responsible for breaking these polymers down into monomers so that the nutrients can be absorbed into the bloodstream and transported throughout the body. This breakdown of nutrients is achieved through mechanical and chemical digestion. Mechanical digestion for all macronutrients begins in the mouth and it involves the physical breakdown of food through tearing, chewing, mixing and churning (Bowers et al., 2002). Mechanical digestion prepares the food for chemical digestion by increasing the surface area upon which the digestive enzymes can act (Bowers et al., 2002). In chemical digestion, polymers are broken down chemically through the process of hydrolysis with the aid of digestive enzymes which accelerate the process (Collin County Community College, 2014):
What happens to food once it is ingested? Where does it go? How is it broken down into smaller pieces? The digestive process is very complex, but simple to understand. It involves several steps that include from being chewed inside the mouth, to landing in the stomach for more breakdown, traveling through the intestines, and finally exiting the body.
The results from the graph showing the amount of maltose released by the action of α-amylase in each tube show that as the starch concentration increase the kinetic energy speeds up. The starch concentration of 0.28%(w/v) has shown that as the maximum time measured is met the maltose concentration 1.12mM showing that maximum activity occurred at this point.
Enzymes are types of proteins that work as a substance to help speed up a chemical reaction (Madar & Windelspecht, 104). There are three factors that help enzyme activity increase in speed. The three factors that speed up the activity of enzymes are concentration, an increase in temperature, and a preferred pH environment. Whether or not the reaction continues to move forward is not up to the enzyme, instead the reaction is dependent on a reaction’s free energy. These enzymatic reactions have reactants referred to as substrates. Enzymes do much more than create substrates; enzymes actually work with the substrate in a reaction (Madar &Windelspecht, 106). For reactions in a cell it is important that a specific enzyme is present during the process. For example, lactase must be able to collaborate with lactose in order to break it down (Madar & Windelspecht, 105).