Lab: Which PH Breaks Down Albumin, a Substrase of the Enzyme Pepsin

Task 1: Investigate Factors Affecting Enzymatic Action Extended Focus: This experiment is driven by research questions that the pH level most effectively affects pepsin (protease) activity in substrate albumin degradation. Introduction: Pearson Baccalaureate: A standard level of biology specially developed for IB Diploma is a protein molecule as a reaction catalyst, the real function of the enzyme as a catalyst is the activation energy of those catalytic reactions "(Ward), Tosto, McGonegal, & Damon, 2007).

The enzyme is a biocatalyst. In other words, they accelerated the reaction and did not run out. The enzyme works best at a specific temperature and pH value. Their best work is 37.2 ° C, which depends on the role of the enzyme at different pH values. Pepsin The enzyme we test is best at pH, each enzyme uses rocking and an important system, which means that they are suitable for the substances they are going to decompose and for only that substance It means. Some examples of enzymes and their substrates are protein-protease carbohydrate-carbohydrate enzymes. When an enzyme is immobilized on its substrate, this region is called the active site.

Enzymes are proteins that promote intracellular chemical reactions. They break down molecules called substrates. Only one matrix of each enzyme can be cleaved. Enzymes are produced in cells in the body and affect the rate of almost all chemical reactions occurring in organisms. The rate of enzyme activity is influenced by temperature, pH and substrate concentration. The purpose of this experiment was to investigate the influence of enzyme activity at specific temperature changes, pH and substrate concentration. It is ... Read more ...

Other factors that affect enzyme activity include pH and temperature. Most mammalian enzymes act maximally near physiological pH and body temperature. There are some exceptions. Stomach digestive enzyme pepsin works best at pH 2.0 (pH of the stomach). Bacteria found in hot springs have enzymes that act at or near the boiling point of water. However, in most cases extreme pH or temperature destroys the enzyme during the development of enzymes called denaturation. Only a very accurate three-dimensional arrangement or folding of amino acid chains is functional. Non-denatured or unfolded proteins are inactive. Degeneration is observed when cooking egg whites. Protein in the egg white spreads and forms gelatinous aggregates with other unfolded proteins. The same happens when breaking milk by widening its pH sufficiently for the bacteria to spread milk protein and curd it.