Investigating how pH effects the enzyme trypsin acting on coloured gelatin

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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,
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When transferring the solutions into the boiling tubes you must touch the surface of the solution with the bottom of the pipette, this means that all the solution is added to the tube and therefore will increase the reliability.
To improve the results from the experiment buffer solutions that were not whole pHs could have been used e.g. pH 4.5, 5.5 etc. This would have provided more reliable results as a wider range of results would have been produced. Using pHs with decimals would also help to more accurately determine the optimum pH as the optimum may have been above or below the pH stated in the hypothesis; 8. In this experiment however the optimum is taken at 8 because the graph does not rise again.
To ensure the experiment was kept as a fair test a number of variables were controlled. The temperature of the solutions was kept constant by placing the boiling tubes into a test tube rack and setting it into a water bath with a fixed temperature of 25oC. The temperature needed to be kept low and fixed as a high temperature would denature the enzymes, they would therefore be unable to break down the gelatine and no results would be produced from the experiment. Keeping a constant temperature also meant that the solutions reacted at the same rate.
The time in the water bath was also controlled to ensure that the enzymes were left to react for the same amount of time, making the experiment

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