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The effect of enzyme concentration on enzyme activity Plan The enzyme that will be used is trypsin, which breaks down protein in the milk. The factors that are going to vary throughout this experiment is the concentration of the enzyme which will change constantly. The factors that I am going to keep the same are: * Keeping the water bath at 37o c which is at body temperature * Volume of milk and the type of milk being used will be kept the same. The buffer needs to be kept in the enzyme to keep the enzyme constant * I will include a test-tube with water instead of the trypsin (enzyme), this will be used as an comparison A colorimeter is used to measure the absorbance of the solution; this makes the experiment a quantitative data. The result should be collected every 30 seconds and should be repeated at least 3 times which gives much...

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