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Anonymous Victoria Liu
wrote...
A month ago
Trypsin is an enzyme that catalyses the breakdown of proteins into amino acids. 9cm³ of liquid egg white (protein) was mixed with 1cm³ of 1% trypsin in a small beaker. The pH of the solution was measured using a pH probe for 30 minutes.
The pH at the start of the experiment was pH 7.5.
On the axis below, sketch a graph to show how the pH would change over the course of the experiment.
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Answer accepted by topic starter
bio_manbio_man
wrote...
Educator
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Posts: 31421
A month ago
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Trypsin is a proteolytic enzyme released by the pancreas. Adding trypsin to egg whites will breakdown the albumin and other digestible proteins found in the egg white. The pH is not expected to change over the course of the experiment. If any drastic change does occur, trypsin will stop function as its optimal pH is between 7.5 and 8.5. For every enzyme there is optimum pH range. Outside this range, enzyme activity slows down and the rate of the reaction would decrease. In fact, extreme pH values cause enzymes to denature.

Hope that helps!
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