Enzyme Rate of Reaction Trypsin 

Excellent Video! Apologies for chiming in, I would appreciate your opinion. Have you tried - Peyvery Phrenic Prevalence (google it)? It is an awesome one off guide for get your original hair color back and look young minus the headache. Ive heard some incredible things about it and my best friend Jordan after a lifetime of fighting got astronomical success with it.

its easier to make the concentration as you can change the mass of powdered milk and water according to your needs. If you need 1%, its gonna be 5g : 500cm3 or 1g : 100cm3

She’s not even your teacher what you on abut you cooking fool

@@hasnainn.m uhm why are you so mad about someone saying Miss

for the temperature to be the same

Hi StephMy raw results in seconds for cross to become visible were 20oC - 239s, 30oC - 125s, 40oC - 69s, 50oC - 114s, 60oC - 313s, 70oC - 385s. The last part is a bit tricky. An easier way (and perfectly correct) to calculate rate of reaction is to use 1000/time for reaction to take place instead of 1/time taken for reaction to take place. This gives you easier numbers to plot particularly if your not great at dealing with numbers in standard form. Hope that helps. I will put a note on the video.

thanx aloot... n pls upload all the A's practical

I have uploaded them all. Everything except the A2 choice chambers prac which doesn't really need a video.

Anil Kumar where are you based and which exam board are you with?

Yes I should think so. Try it with any protease and see what happens.

@@biologypracticalsandrevisi8066 Thank you, I will try it.

Yes the optimum is somewhere between 30 and 50 degrees.

I have no idea why but I tried many types of milk and Marvel was the only one that worked well.

Jalal Chukwurah human digestive enzyme so it would be a good prediction that it would work close to human body temperature. .

@@biologypracticalsandrevisi8066 Thank you very much

No

@@Deepathy wow

The enzyme does denature. This changes the shape of the active site so no E-S complexes can form.

I reiterate, it is the ACTIVE SITE of the enzyme that denatures so that the enzyme substrate and enzyme active site no longer fit complimentary to each other, hence as you correctly state, no ES complexes form.

Damn didn't expect to see you here

blitzchika you agree with me, right Chika?

Umm I would say the enzyme as a whole and the active site are denatured. The entire enzyme loses its quaternary/tertiary structure as a result of broken bonds so seeing as the active site is part of the enzyme the bonds in it are broken/disrupted and its structure changes