Pepsin Experiment

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In this experiment of pepsin reacting to egg whites in different pH levels, if the pH is altered it will result in the increased rate of precipitation of the pepsin enzyme in raw egg white.
Pepsin is a protease enzyme that is found in the human stomach and is used to break down proteins into peptides and finally into amino acids so that it can be absorbed by the body to create liver tissue and to form other bodily tissues. This process was first discovered in 1836. The enzyme is most productive with hydrochloric acid around the pH of 2 inside the stomach otherwise the pepsin becomes inactive and the rate of precipitate and the breaking down of the proteins into the amino acids is minimised. As eggs are 12% protein it is a perfect specimen
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20 drops of hydrochloric acid was added to each beaker.
5) One beaker was left and labelled as “20 drops HCl” the second beaker had 15 drops NaOH and labelled. The third beaker had 20 drops of NaOH added to it and labelled.
6) Each beaker had 10 drops of universal indicator added and each stirred with its designated stirring rod.
7) The egg was poured equally into three 10 ml measuring cylinders
8) 10 ml from each hydrochloric acid solution was poured into 3 different 50 ml beakers
9) A timer was set up and each 10 ml of egg white was added to each 50 ml beaker
10) The 10 ml measuring cylinders were washed and dried with water before having 10ml of the pepsin solution added to each cylinder. The pepsin was added to each beaker and the timer was set. Each beaker was stirred with the corresponding stirring rod.
11) Results were taken for each test.


Test One: raw
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In the experiment a few issues were encountered that might have effected to accuracy of the test results these issues were as follows: change in the method, pH levels were not always definite/ of the same intensity. Due to these inconsistences it has resulted in some tests producing abnormalities in the data along with a few method changes to better suit the hypothesis.
During the first set of experiments it was discovered that the optimum level for the fastest rates of precipitate were between pH levels of 1 to 6. This was discovered after the pH levels of 10, 7 did not perform in the predicted way of the beaker liquid turning clear, instead doing the opposite and having almost no change over a period of 22

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