EKQu's |RP 1 effect of temperature on trypsin break down of casein in milk

Method

- Prepare control samples: one with distilled water (no enzyme activity) and one with hydrochloric acid (completely hydrolyzed).

- Equilibrate milk samples in test tubes to desired temperature.

- Add trypsin to each tube and start the timer.

- Record time for milk to hydrolyze at temperatures: 10°C, 20°C, 30°C, 40°C, and 50°C. seen by time taken for cross to be seen through the milk

- Calculate mean time for hydrolysis at each temperature to determine the rate of reaction.

Risk assessment

- Broken glass: Handle glass objects carefully to avoid cuts. Elevate cuts, apply pressure, and seek medical assistance if needed.

- Hydrochloric acid: Wear eye protection, avoid skin contact, and tie up long hair. Wash off skin immediately with water in case of contact.

- Hot liquids: wear eye protection, and keep away from desk edges. Treat burns by running under cold water and seek medical assistance.

- Enzymes: Avoid skin and eye contact, wear eye protection, and seek assistance if contact occurs.

- Conclusion

- Milk contains casein protein, hydrolyzed by trypsin enzyme causes milk to become see through.

- Rate of reaction increases with temperature up to the optimum, due to increased kinetic energy forming more enzyme-substrate complexes.

- Beyond the optimum temperature, enzyme tertiary structure bonds break, altering the active site's shape, and reducing enzyme-substrate complementarity.

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