Group Members
Zoe Ching, Juliet Contreras, Ailly Lam, Aleksi Ska.
Background information
Enzymes are biological catalysts, which speed up the rate of chemical reactions. The pancreas produces a concentrated solution containing a mixture of enzymes – amylase, lipase and protease. In this experiment you will examine the effect of protease on casein, the protein found in milk. When the protease breaks down the casein, the opaque solution will become transparent.
Theoretically, Enzyme activity increases with an increase in temperature and usually doubles every 10 degrees rise. This is due to the molecules moving faster and colliding more often. However at a certain point the temperature gets too high and the enzymes stop working. This is because …show more content…
2) Place 5mL of milk into each test tube.
3) Label your test tubes 1-4.
4) Add 5mL of Pancreatin solution to each of test tubes 1-3.
5) Add 5mL of water to test tube 4.
1 2 3 4
5mL milk 5mL milk 5mL milk 5mL milk
5mL pancreatin 5mL pancreatin 5mL pancreatin 5mL water
6) Shake test tubes.
7) Start the stopwatch recording.
8) Place the test tubes into a water bath set at any of the following temperatures: o 0oC Ice bath o 20oC Room temperature water in a beaker o 40oC Electric water bath set to 40oC o 60oC Electric water bath set to 60oC o 100oC Beaker of boiling water on a hot plate (available second day only)
It may be helpful to bundle all test tubes together with a rubber band.
9) Observe the test tubes, and record the time when the solution becomes transparent and you can read the text through the fluid.
10) Record the time and any observations in your results table.
11) Empty and wash the test tubes and repeat for all of the other …show more content…
One reason for this to occur was due to different time intervals that the test tubes were left on the stand before being immerged into the water baths. Some tubes had longer time for the Pancreatin and milk to infuse together than others. Following this, we also skipped a step in which we did not shake the test tubes even though it is clearly stated in the method. This would also increase the error as the two solutions did not mix well therefore the enzyme in the pancreatic would not have reacted as fast as it could have. This impacted the overall experimental results as the test tubes which reached transparency faster compared to other, most likely were left to rest for a longer time
Zoe Ching, Juliet Contreras, Ailly Lam, Aleksi Ska.
Background information
Enzymes are biological catalysts, which speed up the rate of chemical reactions. The pancreas produces a concentrated solution containing a mixture of enzymes – amylase, lipase and protease. In this experiment you will examine the effect of protease on casein, the protein found in milk. When the protease breaks down the casein, the opaque solution will become transparent.
Theoretically, Enzyme activity increases with an increase in temperature and usually doubles every 10 degrees rise. This is due to the molecules moving faster and colliding more often. However at a certain point the temperature gets too high and the enzymes stop working. This is because …show more content…
2) Place 5mL of milk into each test tube.
3) Label your test tubes 1-4.
4) Add 5mL of Pancreatin solution to each of test tubes 1-3.
5) Add 5mL of water to test tube 4.
1 2 3 4
5mL milk 5mL milk 5mL milk 5mL milk
5mL pancreatin 5mL pancreatin 5mL pancreatin 5mL water
6) Shake test tubes.
7) Start the stopwatch recording.
8) Place the test tubes into a water bath set at any of the following temperatures: o 0oC Ice bath o 20oC Room temperature water in a beaker o 40oC Electric water bath set to 40oC o 60oC Electric water bath set to 60oC o 100oC Beaker of boiling water on a hot plate (available second day only)
It may be helpful to bundle all test tubes together with a rubber band.
9) Observe the test tubes, and record the time when the solution becomes transparent and you can read the text through the fluid.
10) Record the time and any observations in your results table.
11) Empty and wash the test tubes and repeat for all of the other …show more content…
One reason for this to occur was due to different time intervals that the test tubes were left on the stand before being immerged into the water baths. Some tubes had longer time for the Pancreatin and milk to infuse together than others. Following this, we also skipped a step in which we did not shake the test tubes even though it is clearly stated in the method. This would also increase the error as the two solutions did not mix well therefore the enzyme in the pancreatic would not have reacted as fast as it could have. This impacted the overall experimental results as the test tubes which reached transparency faster compared to other, most likely were left to rest for a longer time