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Investigating the digestion of gelatine with the enzyme trypin.
Member rating: No Rating | Words: | Submitted: Tue Jan 06 2004
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Investigating the digestion of gelatine with the enzyme trypin. Aim: My aim is to investigate the effects of changing the temperature on the rate of reaction of a protease enzyme called trypsin. I want to find out at what temperature it will work fastest to digest gelatine. A photographic company wants to recycle the unsuitable plastic photographic film. They will need to remove the silver compound, which is attached to the film by the protein gelatine. They decide to use trypsin to digest the gelatine, but they want to find the best conditions for the enzyme to work to save money. Introduction: Exposed photographic film contains black grains of a silver compound. These grains are stuck onto the plastic photographic film by an insoluble protein called gelatine. This means that the film is not transparent when the silver compound is attached to it. Enzymes are specialised organic substances, composed of polymers of amino acids, that...
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