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An investigation to show the effect of temperature on the mass of casein present in Marvel powdered milk after a time limit of fifteen minutes.
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An investigation to show the effect of temperature on the mass of casein present in Marvel powdered milk after a time limit of fifteen minutes. Introduction: In this investigation, I will be looking at enzymes; how they work and what factors affect them. I have chosen to carry out an experiment that uses a protease; an enzyme that specifically breaks down proteins and this is called "Savinase". Savinase is an enzyme that is frequently used in laundry detergents and it hydrolyses the peptide bonds between the amino acids present in a protein, therefore 'breaking them down'. In my investigation, I will be using this enzyme together with a substrate of casein of which I will obtain from Marvel(tm) powdered milk. I will be using temperature as my variable as I am investigating what effect temperature has on the mass of casein present in my solution after a time limit of fifteen...
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