IB Biology HL IA – Protein Digestion (using eggs and trypsin)

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본문은 2019년 후반에 쓴 Biology IA 입니다. 2020년 5월에 졸업 예정이어서 아직 파이널 점수는 나오지 않았지만 학교에서 IB 시작 할때부터 적었던 모든 IA practice 도 7을 받았었고, IA final 또한 predicted 7을 받았습니다. Imperial College London 을 포함한 5개의 대학교에게 오퍼를 받은 상태이고 생명과학과로 입학할 예정입니다.

IA에는 특히 conclusion 과 evaluation 에 집중하여 깊이 있는 분석과 그래프에 대한 이해도가 중요하여 이 IA가 큰 도움이 될겁니다!

 

[본문내용]

Research Question

What is the effect of pH in the enzyme activity of trypsin in the digestion of protein (egg albumin) by measuring the mass changes occurred in solutions with pH buffer of 2, 4, 6, 8, 10, and with and without trypsin, and through light absorbance of the solutions?

Background Information

Trypsin is a protease enzyme that digests protein in the small intestine. It is produced in the pancreas from an inactive form, trypsinogen. Trypsinogen travels through the bile duct and converts to active trypsin as it enters the small intestine. Trypsin is also responsible for repairing tissues such as bones, muscles, cartilage, skin, and blood. Moreover, it is also able to help in injury recovery through the combination with chymotrypsin (Healthline).

Denaturation is when a structural change occurs in a protein causing a loss of its biological properties. Since the formation and folding of a protein determine its properties, an alteration in its tertiary structure will cause the loss. The process of denaturation occurs in two conditions – temperature and pH. The alteration of the pH conditions will change the charge of the protein, and eventually the solubility and shape (Bioninja). This is shown in the image below (Figure 1). All proteins have an optimum pH where it functions best in. The optimum pH of trypsin is 7.8~8.7. (Chem.libretexts)

 

  • 총 페이지수: 14 pages
  • 과목: Biology
  • 주제: Effect of pH in the enzyme activity of trypsin in the digestion of protein
  • The file is in PDF format. 
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IB Biology HL IA – Protein Digestion (using eggs and trypsin)

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