Make up milk solution as per instructions using milk powder. Add cm3 corresponding with required % dilution to (100cm3 - %) water.
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When testing temperature as the independent variable, why is a buffer used?
To ensure that the pH remains constant and therefore doesn't affect the tertiary structure of enzymes and consequently the rate of reaction.
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How is the rate of reaction measured?
An X is marked on one side of the test tube. The trypsin enzyme catalyses the breakdown of casein protein to smaller, more soluble peptides, so the solution goes clear. The time taken for the X to be visible through the solution is recorded.
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How is the rate of reaction calculated?
1/time(s)
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Which factors affect enzyme activity? (controlled variables)
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