Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

The Effects of Temperature on Egg Albumen Proteins Using Betain HCl

No description
by

NaTya Arndt

on 13 November 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of The Effects of Temperature on Egg Albumen Proteins Using Betain HCl

Hypothesis:
The Effects of Temperature Using Betaine HCl on Egg Albumen Proteins
Introduction
Materials And Methods
Results
Analysis of Results
Conclusions and
Experimental Evaluation
By preforming these experiments, it has
been taught that enzymes work in many different ways and they all have different functions. In this lab, it was found out that this enzyme that is found in the stomach can also be affected by temperature, not necessarily just by pH. If this experiment was to be repeated, it would most likely include a second trial, using pH rather than temperature, to see if pH had an affect on the breakdown of the egg white proteins. The hypothesis was accepted by this lab, using the Biuret indicator that gave results of the heated egg white having more amino acids present than the non-heated egg white. This lab can help others experiment deeper into other concepts, such as how else enzymes such as the Betaine HCl are affected, and how much are they affected by these different factors. In the future, the lab should be conducted more carefully, for the stopwatch's were not started at the same time, due to human error. This includes the fact that some of the Betaine HCl powder stuck to the sides of the beaker, not allowing for all of the enzyme to be absorbed into the egg albumen. It was expected to have the egg albumen to become clear after heating, but this proved untrue. Confidence in this lab is rather high because the Biuret indicator showed a clear difference between the heated and unheated breakdown into amino acids from the egg whites.
The Effects of Betaine HCl on Egg Albumen at Temperatures of 25C and 45C
Allison Munyer
NaTya Arndt
Tanner Burg
Background:
Research Question:
How will high & low temperatures affect the rate that Betaine HCl break down egg white proteins? Pepsin is similar to Betain HCl so we decided to borrow the idea of "investigating the effect of temperature on the time taken for pepsin to digest egg albumen," (123helpme 2013).
If we leave one mixture of Betaine HCl and egg albumen (egg white) at room temp, and increase one by 20C, then the mixture at the higher temp will break down the egg whites more rapidly.
Materials
2 Betaine HCl Pills
2 test tubes
2 eggs (whites only)
hot plate
syringe
2 450mL beakers
stir rod
2 stop watches
Biuret indicator
Variable Groups
Independent variable:
amount of protein broken down
Dependent variable:
amount of enzyme (Betaine HCl) added to each beaker
Control group
:experiment done at room temp
Experimental Group
:experiment done 20C higher than room temp
Constant factors:
amount of Betaine HCl, amount of egg whites, time of reaction
First, "enzymes allow reactions to begin sooner than they would in their absence, thereby speeding up metabolic processes," (howstuffworks 2013). These enzymes help reactions occur in a fast amount of time, otherwise reactions would take much longer than they already do. This is why we decided to study what Betaine HCL, a stomach acid in other words, would do and if temperature changed its process. Next, "the stomach performs digestion typically at body temperature, which is about 37 degrees," (123helpme 2013). This is why we decided to test what would break down egg proteins faster, room temperature or a higher temperature that is more similar to body temperature. Finally, "...as temperature increases, initially the rate of reaction will increase, because of increased Kinetic Energy. However, the effect of bond breaking will become greater and greater, and the rate of reaction will begin to decrease," (Adam-Day 2012).This is why we decided that the reaction would occur better at a temperature closer to that of the human body's.
Procedure
Separate one egg, put whites into 450mL beaker.
Do the same with the other egg into the other beaker
turn on hot plate to 45C or 20 higher than room temp
open 2 Betaine HCl capsules
empty contents into each beaker
DO NOT STIR
heat for 28 minutes
Use siringe and extract about 2mL of the egg whites and place into separate test tubes
Pull up about half a pipet of biuret indicator
add indicator to each test tube
Use stir rod to stir each test tube
look for color change from dark purple/blue to a like purple/pink
Set up
First, "enzymes allow reactions to begin sooner than they would in their absence, thereby speeding up metabolic processes," (howstuffworks 2013). These enzymes help reactions occur in a fast amount of time, otherwise reactions would take much longer than they already do, so this is why this lab was able to be preformed in 28 minutes. Next, "the stomach performs digestion typically at body temperature, which is about 37 degrees," (123helpme 2013). This is why we decided to test what would break down egg proteins faster, room temperature or a higher temperature that is more similar to body temperature. Finally, "...as temperature increases, initially the rate of reaction will increase, because of increased Kinetic Energy. However, the effect of bond breaking will become greater and greater, and the rate of reaction will begin to decrease," (Adam-Day 2012).This is why we decided that the reaction would occur better at a temperature closer to that of the human body's, and why our hypothesis was accepted.
Citations for Experimental Evaluation
Oxygen increased throughout experiment
"A digestive enzyme helps digestion by breaking down large insoluble molecules into small soluble molecules for absorption into the blood stream for uses within the body. Different groups of enzymes are responsible for digesting different types of food substances. The enzyme pepsin is part of the protease 'family' of enzymes that have the job of breaking down protein molecules into smaller amino acids for repair and growth of cells in the body, (123helpme 2013). Betaine HCl is very similar to Pepsin, so we decided to substitute the enzyme Pepsin for the enzyme Betaine HCl.
Trial 1
Trial 2
Trial 3
References
Hypothesis was supported. (heat increased reaction rate)
Works Cited

“Enzymes” 01 July 2009. HowStuffWorks.com. <http://science.howstuffworks.com/dictionary/chemistry-terms/enzymes-info.htm> 27 October 2013.

“Investigating the Effect of Temperature on Time Taken for Pepsin to Digest egg Albumen.” 123HelpMe.com. 27 Oct 2013

<http://www.123HelpMe.com/view.asp?id=120949>.

A Level Notes. N.p., 2012. Web. 27 Oct. 2013. <http://alevelnotes.com/Factors-affecting-Enzyme-Activity/146>.
Rpi Education. N.p., 2003. Web. 27 Oct. 2013. <http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/protein.htm>.
Full transcript