Investigating how pH effects the enzyme trypsin acting on coloured gelatin
Interpretation and Evaluation of Results
Interpretation: The results from the experiment determining the effects of pH on enzyme activity show that as the independent variable, pH, increases the dependent variable, percentage transmission, decreases. This is shown in the results as at the lowest pH, pH 4.0 the average percentage transmission is at its highest at 97%. At the highest pH, pH 8.0 the average transmission is 78.5%. This is also supported from the graph as it produces a negative gradient showing that as the percentage transmission will decrease with an increasing pH. This happens because the enzyme trypsin acts on the gelatine. Therefore as the pH increases towards the optimum pH more jelly will be broken down by the enzyme, allowing less light to pass through the solution which would thus decrease the percentage transmission.
Trend:
The trend in the results and from the graph show that the more the pH increases the lower the percentage transmission will be. However from looking at the results an optimum pH is unidentifiable. This is because the range of pHs used in the experiment is limited from 4.0 to 8.0; the percentage transmission may have continued to decrease as the pH became more alkaline. On the other hand from the pHs used we can deduce that the optimum is 8.0 as it gives the lowest percentage transmission which shows that the enzyme is more effective in this condition and breaks down the jelly more effectively than when it is in the solutions of lower pH values. This agrees with the hypothesis as it stated; “Most digestion and most colour release from the jelly would be expected at a pH of 8 and in solutions above or below this pH less colour should be released.”
Biological evidence to support results:
The relationship shown between the percentage transmission and pH occurs as the enzyme trypsin works best in more alkaline conditions. This is because it is found in the body in the duodenum where the pH is alkaline, which supports the
Interpretation: The results from the experiment determining the effects of pH on enzyme activity show that as the independent variable, pH, increases the dependent variable, percentage transmission, decreases. This is shown in the results as at the lowest pH, pH 4.0 the average percentage transmission is at its highest at 97%. At the highest pH, pH 8.0 the average transmission is 78.5%. This is also supported from the graph as it produces a negative gradient showing that as the percentage transmission will decrease with an increasing pH. This happens because the enzyme trypsin acts on the gelatine. Therefore as the pH increases towards the optimum pH more jelly will be broken down by the enzyme, allowing less light to pass through the solution which would thus decrease the percentage transmission.
Trend:
The trend in the results and from the graph show that the more the pH increases the lower the percentage transmission will be. However from looking at the results an optimum pH is unidentifiable. This is because the range of pHs used in the experiment is limited from 4.0 to 8.0; the percentage transmission may have continued to decrease as the pH became more alkaline. On the other hand from the pHs used we can deduce that the optimum is 8.0 as it gives the lowest percentage transmission which shows that the enzyme is more effective in this condition and breaks down the jelly more effectively than when it is in the solutions of lower pH values. This agrees with the hypothesis as it stated; “Most digestion and most colour release from the jelly would be expected at a pH of 8 and in solutions above or below this pH less colour should be released.”
Biological evidence to support results:
The relationship shown between the percentage transmission and pH occurs as the enzyme trypsin works best in more alkaline conditions. This is because it is found in the body in the duodenum where the pH is alkaline, which supports the