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GCSE Biology Coursework- The effects of a named variable on the action of the enzyme trypsin Background Knowledge: Enzymes are biological catalysts that speed up the rate of reaction without themselves being used up. These reactions do not change the catalyst and so, even small amounts of enzyme can do a big job. Enzymes are composed of polymers of amino acids. Enzymes also are: * Protein- whose chemical shape is special to the substance it works on. * Specific- starch alone fits into the special shape of the enzyme salivary gland, not protein or anything else, so starch alone is digested by it. * Temperature Sensitive- boiling destroys enzymes (by altering their shape); cooling only slows down their action. * PH Sensitive- each enzyme has its own optimum PH e.g. optimum pH for pepsin is pH2 (acid); for salivary amylase pH6.8 (almost neutral); and for lipase pH9 (alkaline). Collision Theory Chemical reactions take place by chance....

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