This is a quick guide to a practical activity. Hopefully students have been taught to explain what is happening to the enzyme fully when answering exam questions. They must give detailed answers.
If you put the cross on the tube above the half way point it becomes visible in about 10 mins though the higher and Lower temperatures take around 30 mins. Make sure you use freshly bought Marvel. It doesn’t work if the milk is old and other brands are not good for this.
Apparatus 0.5% trypsin solution 3% solution of milk powder pH 7 buffer solution 250cm3 beaker to use as a water bath 10 test tubes and 2 test-tube racks Timer Marker pen Thermometer 1 10cm3 syringe 2 1cm3 syringes Access to hot and cold water Glass rod Universal indicator paper and colour chart
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.
I was just wondering where you got the background information about what trypsin is? if you could provide a link or starting point for research, it would be appreciated :))
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
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.
Ma 'am..i m teaching As level biology for the first time..and i hv difficulty in conducting practicals..i need help and guidance from an experienced person like you...how can i get resources videos and manuals to understand the practicals..
I do not like the way in which, at 6:15 you state that the 'enzyme becomes denatured' it is in fact the active site of the enzyme that is denatured. Stating this in exam, even at GCSE level would score no marks.
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.
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
This is a quick guide to a practical activity. Hopefully students have been taught to explain what is happening to the enzyme fully when answering exam questions. They must give detailed answers.
Excellent Ma'am. Really need it for my protein extraction project.
If you put the cross on the tube above the half way point it becomes visible in about 10 mins though the higher and Lower temperatures take around 30 mins. Make sure you use freshly bought Marvel. It doesn’t work if the milk is old and other brands are not good for this.
Science lesson from Gill Hudson, I’ve seen it all
Apparatus
0.5% trypsin solution
3% solution of milk powder
pH 7 buffer solution
250cm3 beaker to use as a water bath
10 test tubes and 2 test-tube racks
Timer
Marker pen
Thermometer
1 10cm3 syringe
2 1cm3 syringes
Access to hot and cold water
Glass rod
Universal indicator paper and colour chart
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.
I was just wondering where you got the background information about what trypsin is? if you could provide a link or starting point for research, it would be appreciated :))
Livid video man
Thank you very much for doing this :)
great video thank you !
just wondering why it is better to use powdered milk?
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
hi, Miss is the graph supposed to be a curve or a straight line to each point?
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
Is it possible for you to share your results table please as I am unsure about how to draw it accurately?
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.
Hi, what is the reason for using pH7 buffer?
Very informative thank you
useful, clear video, thanks
THANK YOU
Why can’t we be sure 40°C is t optimum? Is it because it might be 35°C or 45°C?
Yes the optimum is somewhere between 30 and 50 degrees.
Ma 'am..i m teaching As level biology for the first time..and i hv difficulty in conducting practicals..i need help and guidance from an experienced person like you...how can i get resources videos and manuals to understand the practicals..
Anil Kumar where are you based and which exam board are you with?
HOw long does it take for the trypsin to hydrolyse the casein, as you did not state this?
20
Why was the milk and enzyme left in the water bath before they were mixed together? Any reason why?
for the temperature to be the same
لقد ساعدني هذا كثيرا 💜
thank you, it was helpful :)
what stats test would this use?
Hello. Can this experiment be done with commercial digestive enzymes?
Yes I should think so. Try it with any protease and see what happens.
@@biologypracticalsandrevisi8066 Thank you, I will try it.
Do you have an equipment list for this practical? :)
Thx
how can we write a prediction for this experiment before even doing it ?
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
What’s the teachers name
Why did we use powered milk
I have no idea why but I tried many types of milk and Marvel was the only one that worked well.
Cute !
Am I the only one who got pissed off by the camera man? Good video though
Didn’t even help me with
I do not like the way in which, at 6:15 you state that the 'enzyme becomes denatured' it is in fact the active site of the enzyme that is denatured. Stating this in exam, even at GCSE level would score no marks.
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
My name is pikachu respect me
No
@@Deepathy wow
Campuradux