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Substrate Concentration Effect of temperature and inhibition on the rate of pepsin digestion K.Mukherjee, D. Sarpangal, E. Hsu., A. Choi, C. Han Monta Vista High School February 11, 1994 Abstract This experiment focused oil the role of temperature and inhibition in determining the digestion rate of the enzyme pepsin. In the experiment, pepsin in an HCl solution was used to digest the proteins found in egg whites. Different preparations, such as egg white and egg white with starch, were tested at three different temperatures. Our results yielded the conclusion that, of the temperatures tested, protein digestion using pepsin occurs most effectively at 37 C. Furthermore, we found that starch inhibits the activity of pepsin. Introduction One of the most important biological processes for animals is that of digestion. In humans, digestion begins in the mouth, where food is chewed and salivary amylase begins to digest carbohydrates. After food is swallowed, it is transported down the esophagus into...

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