Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
The Effect of concentration of Trypsin on gelatine which attaches the silver bromide to the surface of photographic film.
Member rating:
(1 vote)
| Words:
| Submitted: Tue Nov 18 2003
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
The Effect of concentration of Trypsin on gelatine which attaches the silver bromide to the surface of photographic film Biological knowledge Trypsin is an enzyme that acts to denature protein. It is often referred to as a proteolytic enzyme, or proteinase. Trypsin is one of the three principal digestive proteinases, the other two being pepsin and chymotrypsin. In the digestive process, trypsin acts with the other proteinases to break down dietary protein molecules to their component peptides and amino acids. Trypsin continues the process of digestion (begun in the stomach) in the small intestine where a slightly alkaline environment (about pH 8) promotes its maximal enzymatic activity. Trypsin, produced in an inactive form by the pancreas, is remarkably similar in chemical composition and in structure to the other chief pancreatic proteinase, chymotrypsin. Both enzymes also appear to have similar mechanisms of action; residues of histidine and serine are found in the active...
Get instant access
- Instant, unlimited access to our documents in full
- Swap your work for free access, or pay £4.99
- To see the full version of this document and 146,871 others
Receive email updates for this category
- Simply tell us your email address and receive a weekly Study Help Email for FREE
- Receive 3 FREE essay views with each email
- Get all the latest essays from Coursework.Info & discussion from TheStudentRoom.co.uk
