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An Experiment To Investigate The Effect Of Temperature on The Action Of The Enzyme Trypsin On Casein
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| Submitted: Thu Jul 11 2002
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AN EXPERIMENT TO INVESTIGATE THE EFFECT OF TEMPERATURE ON THE ACTION OF THE ENZYME TRYPSIN ON CASEIN APPARATUS Casein suspension, 4 per cent; Trypsin solution, 0.5 per cent; Distilled water; Test tubes and rack; Water baths; Graduated pipettes or syringes Thermometers; Black card; Electronic timer; Marker pen, INTRODUCTION Casein is a protein found in milk. When a suspension of casein is hydrolysed, the suspension starts cloudy but becomes clearer as the products dissolve. This hydrolysis is catalysed by proteolytic enzymes such as trypsin. The aim of this experiment is to investigate the effect of temperature on the activity of trypsin, using a suspension of casein as the substrate. Changes in the clarity of the casein suspension will be easier to see if the tubes are checked periodically by holding them against a piece of black card. METHOD Set up the water baths with thermometers and maintain one at room temperature, one at 25°C, 35°C, 45°C, and 55°C. The temperature is read on a temperature in...
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