2021년 Biology IA 입니다 (HL 7점)

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2021년 작성한 Biology IA 입니다. “To what extent does the rate of actinidin affect the rate of breaking down protein?”를 주제로 7점을 받았습니다. 과학 실험을 정하기 까다로우실건데 모쪼록 제 문서가 도움이 되시길 바랍니다.




A few years ago, there was a television program that introduced unfamous, but professional chefs in Korea. One thing I found interesting was that they all marinated meat in a fruit juice mixture for a few hours before they cook meat. I thought the purpose of the process was for sweetening meat, however, it was not; that was actually to soften the meat. I was wondering how this can be possible because I did not know there are specific proteases in some fruits, and these enzymes interact with polypeptide chains of the meat. To visualize, and solve my curiosity, I decided to structure an experiment by using kiwifruit and gelatin.


Background Information

An enzyme is a catalyst that speeds up and controls the rate of reactions of metabolism. Consuming themselves, enzymes contribute to the most biological processes such as digestion of nutrients, conservation of energy, and transformation of chemical energy. The enzyme catalyzes reactions take place in the active site where the substrates and the enzyme collide. An individual enzyme only allows a certain kind of substrate for the reaction, and this property is called the lock and key model (Khan Academy, ). The enzyme requires specific conditions to work effectively: temperature, pH, enzyme concentration, and substrate concentration…


  • 총 페이지수: 12 pages
  • 과목명: Biology
  • 주제: To what extent does the rate of actinidin affect the rate of breaking down protein?
  • The file is in PDF format.
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2021년 Biology IA 입니다 (HL 7점)

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