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Enzyme concentrations
Hypothesis
The higher the concentration of protease enzyme the higher the rate of breakdown of the egg white. This is because egg white is mainly formed of collagen, which is a protein, which is what the enzyme protease breaks down. The more enzyme there is the more enzyme substrate complexes are formed which break down peptide links between the monomers of the protein accelerating the amount of protein broken down in a space of time.
How the results will be obtained
Certain concentrations of enzyme will be put into test tubes containing a piece of egg white and a control of egg white with no enzyme will be put in a test tube. The control is to compare the rest of the test tubes with, if the enzymes have an effect they will take a different time than the control to breakdown the egg white. The test tubes will be put into a water bath to maintain a constant temperature (37°C the same as internal body temperature) and timed to see how long it takes......
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Title: Affect Of Concentration Of Enzymes On Rate Of Break Down Of Egg White
Approximate Word Count: 1297
Approximate Pages: 6 (250 words per double-spaced page)
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