RP 01 - Rate of an enzyme controlled reaction

• What is the control of this experiment

  pH buffer and milk powder solution
• Why do we use milk powder solution as a control

  To show that the absence of enzyme activity and use this to compare to a solution with enzymes present
• what are the variables of the rate of an enzyme controlled reaction


  independent : Temperature ( increases enzyme activity) Dependent: Rate of reaction/Rate of hydrolysis Control: Volume of trypsin , Volume of milk solution and pH (to prevent enzymes from denaturing)
• Milk contains a casein protein which turns colourless when broken down/ hydrolysed. Trypsin (Enzyme) is used hydrolyse this casein protein which would allow us to identify the rate of reaction during the practical.
• (RP 01) Describe how you would keep temperature constant

  Use a water bath to maintain a constant temperature and adjust the fluctuating temperature by adding cold or hot water to the water bath. Use a thermometer to keep track of the temperature.
• Explain any measures that could have been taken to ensure temperatures of the water baths were as reliable as possible.


  measure the temperature of water bath at beginning and end of the reaction period to show there was little variation in temperature
• Suggest the purpose of control test tube containing only solutions of milk powder and pH buffer


  to show casein was digested due to enzyme action not due to temperature changes