Question

Some students investigated the effect of pH on the action of the enzyme trypsin. Trypsin breaks down a protein found in milk. This turns the milk into a clear, colourless solution. The students set up five test tubes. Each test tube contained trypsin and milk at either pH 5, 6, 7, 8 or 9. The students then timed how many minutes it took for the milk in each test tube to turn colourless. Trypsin is an enzyme found in the human body. This investigation was carried out at the optimum temperature for the action of trypsin. (i) State the optimum temperature for the action of trypsin. Describe how the temperature could be controlled in this investigation. (1)

Answer 1

The optimum temperature for the action of trypsin is typically around 37 degrees Celsius, which corresponds to normal human body temperature.

To control the temperature in this investigation, the students could use a water bath or a controlled incubator set to the desired temperature (around 37°C) to maintain a constant and controlled environment for the reaction between trypsin and milk. This ensures that the temperature remains at the optimum level for the action of trypsin, allowing for consistent and reliable results in the experiment.