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Investigating the best conditions for reacting Pepsin Planning Pepsin is the powerful enzyme in gastric juice that digests proteins such as those in meat, eggs, seeds, or dairy products. Aim: To find out what conditions are best for reacting Pepsin in. Factors: Temperature Catalyst Proportion of reactants Concentration of acids Temperature: Increasing temperature could affect the reaction because increasing temperature gives particles more energy so they can move faster and make more collisions. However if the solution gets too hot the enzyme will become denatured and will not work. Catalyst: A Catalyst speeds up the rate of a reaction so adding a catalyst will have the effect of increasing the rate of the reaction. The Catalyst increases the rate of the reaction by reacting with the protein to provide an additional surface for the Pepsin to work on. Proportion of reactants: The proportion of reactants will not have an effect on the rate of a reaction it does...

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