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This is an investigation to determine the effect of concentration on the activity of an enzyme Trypsin on the insoluble protein found in milk known as Casein.
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Title: AS Biology Coursework Aim This is an investigation to determine the effect of concentration on the activity of an enzyme Trypsin on the insoluble protein found in milk known as Casein. Introduction Casein is an insoluble protein, found in milk as a suspension of particles, which are held together by calcium ions. It forms a white or cloudy precipitant. In the structure of casein, there are no disulphide bridges. Therefore, it has a relatively small secondary and tertiary structure. As a result, it does not denature quite easily. Furthermore, the hydrophobic groups found on the outside of protein make it insoluble in water. When a suspension of casein is hydrolysed, it becomes cloudy at first and eventually clearer when the product is dissolved. This Hydrolysis Reaction is catalysed by Proteolytic enzyme such as Trypsin. Trypsin is a digestive protease. It is produced by the pancreas and works in the small intestine, where it breaks...
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