Pepsin and Protein Essay -- Papers

Pepsin and Protein Question Is the rate at which Pepsin digests protein affected by temperature? fortune telling I predict that it is affected by temperature. The optimum temperature pull up stakes be between 30C and 40C. This is because the average human system temperature is 37C. At 0-20C (which includes the groups 0-10 and 10-20) the pepsin pass on not digest the protein for a long time. This is because it is a too cold environment for the enzyme to work nigh effectively and quickly. At 20-30C the pepsin will work slightly more than quickly than at 0-20, but not as well as at 30-40, because it is r to each oneing the optimum temperature, though it is not quite at that place yet. At the higher temperatures (i.e. 40-70C) the enzymes will not work as well. You may think that, using the pattern up to 30-40C, the higher the temperature, the quicker pepsin works. only when this is not the case because when it gets too hot, the enzymes start to los e their shape. Enzymes use a very precise lock and constitute method to digest food. For specimen pepsin, which is a protease enzyme, has a shape exclusive for digesting protein molecules, and as shortly as it changes its shape (in this case due to heat) it cannot digest the molecule it was originally designed to digest. Once it has changed shape it cannot change back again. The lock and key is demonstrated below with diagrams. The pepsin molecule locks onto the Glucose molecules are very glucose molecule and breaks it tangled but they still need down into smaller particles. specially designed enzymes that fit the molecules perfectly to break them down. If the temperature is too high and the enzyme changes ... ...ironment pepsin works fastest in. (see prediction). The independent variable will be the temperature range - 0-70C in jumps of 10C.This is what to change for the investigation. Nothing else must change, because then it would be an uns porting test. The dependant variable will be the rate at which pepsin digests the pelt white suspension - in other words how long the admixture takes to go clear. This will give you the results. For a fair test the controlled variables will be the come in of egg white suspension (25cm), the amount of pepsin (5cm) and the amount of hydrochloric acid (5 drops from the pipette) used. Also how often the mixture is checked will be a controlled variable. To make the results as accurate and reliable as possible, each temperature range will be repeated 5 times, and an average will be taken.