Title: What effect does temperature have on the pepsin when breaking down tofu
Introduction:
This practical looking for the change that temperature has on the enzyme activity of pepsin on tofu. Enzymes act as catalysts and help quicken the process of breaking down foods that are called substrates, in digestive systems(Rader, A., 2016). In this experiment the enzyme is pepsin and it breaks down proteins into peptides, it is a common in the digestive system and helps breakdown the proteins that are in foods(Unkown, 2016), the substrate is going to be tofu and contains the type of protein that pepsin reacts with. The independent variable in this prac is the temperature that the pepsin and tofu mixture is going to be held in and the dependant …show more content…
The graph in fig 1 shows an exponential curve that doesn 't fit very well but does give the general idea of the trend that is present when there is a change in temperature and its effect on caused in the pepsin activity, in fig 2 there is one outlier removed from the data used in it from the 21℃ because it had only a 4.55% loss in weight while the other two had an average weight loss of 29.5%, without this outlier included in fig 2 the graph fits an exponential curve much better and matches the trend not too mention that the data seems more consistent. Some random errors that could have had an effect on this experiment were that the tofu became very sticky and some of it came off onto the paper towel when it was being transferred to the scales, also some may have been left on the plate when the tofu was removed from the plastic plate for the next piece to go on. Another random error may be that the variability of size and surface area of the tofu pieces may have had an effect on the percentage of tofu that is broken down seems the pepsin would have had less surface contact, also some tofu had started being broken down closer to the centre than others and this may be because the pepsin would need more time to breakdown a bigger piece of substrate if the surface area is not proportionate. Some improvements on the prac would be to do more replicates to make sure outliers have less of an impact. Some improvements in the experiment could have been that there were more trials done for each temperature to make outliers have less of an impact on the results also some other temperatures could be trialed above and below the already tested temperatures to confirm that the trend is exponential. Another improvement would be to drain the tofu instead of pouring it out
Introduction:
This practical looking for the change that temperature has on the enzyme activity of pepsin on tofu. Enzymes act as catalysts and help quicken the process of breaking down foods that are called substrates, in digestive systems(Rader, A., 2016). In this experiment the enzyme is pepsin and it breaks down proteins into peptides, it is a common in the digestive system and helps breakdown the proteins that are in foods(Unkown, 2016), the substrate is going to be tofu and contains the type of protein that pepsin reacts with. The independent variable in this prac is the temperature that the pepsin and tofu mixture is going to be held in and the dependant …show more content…
The graph in fig 1 shows an exponential curve that doesn 't fit very well but does give the general idea of the trend that is present when there is a change in temperature and its effect on caused in the pepsin activity, in fig 2 there is one outlier removed from the data used in it from the 21℃ because it had only a 4.55% loss in weight while the other two had an average weight loss of 29.5%, without this outlier included in fig 2 the graph fits an exponential curve much better and matches the trend not too mention that the data seems more consistent. Some random errors that could have had an effect on this experiment were that the tofu became very sticky and some of it came off onto the paper towel when it was being transferred to the scales, also some may have been left on the plate when the tofu was removed from the plastic plate for the next piece to go on. Another random error may be that the variability of size and surface area of the tofu pieces may have had an effect on the percentage of tofu that is broken down seems the pepsin would have had less surface contact, also some tofu had started being broken down closer to the centre than others and this may be because the pepsin would need more time to breakdown a bigger piece of substrate if the surface area is not proportionate. Some improvements on the prac would be to do more replicates to make sure outliers have less of an impact. Some improvements in the experiment could have been that there were more trials done for each temperature to make outliers have less of an impact on the results also some other temperatures could be trialed above and below the already tested temperatures to confirm that the trend is exponential. Another improvement would be to drain the tofu instead of pouring it out