Papaina

Papaina Laboratory
What is the optimum ph for the enzymatic activity of the papaina?
The papaina is an enzyme extracted from the fruit called papaya, it can be extracted from any part of theplant. The papaina is used for medicinal purposes such as treating burns, combat malaria and many other things. The enzyme is made of 212 amino acids, it is resistant to heat, soluble in water and itsoptimum ph s between 5 and 7, it denaturates at a ph of 8. In this laboratory papaina will be dissolved in different ph that have flavorless jelly in it. The objective is to see the enzymatic activityof the papaina in different ph, this will be seen because if t is efficient the weight of the jelly will go down because the enzyme is working rapidly and breaking down the jelly. But because the jellywill be introduced in a solution it will absorb some quantity of water, that’s why it wll be dried before weighting it. The different ph that are going to be used are ( 2, 4, 6, 8 and 10), accordingto the theoretical data the jelly in the ph 8 and 10 will not lose weight because the enzyme will be denaturated and the jellys with the less weight will be the ones in ph 6 abd 4 according to thetheoretical data. Also many factors can affect the enzymatic activity such as heat and concentration of the enzyme will be controlled.
Variables
Independent: PH
Dependent: Enzymatic activity,measured by lost of weight from the jelly.
Controlled: Heat, initial weight of the substrate and quantity of the enzyme

Materials:
Gelatin, 5 beakers, 5 different solutions with different ph,electronic balance, scalpel, papaya.

Procedure:
1. Prepare five solutions of ph, pour each different solution into different beakers.
2. Cut fifteen gelatins so that they have a weight of10.00 g (± 0.01 g), use the electronic balance to get the most accurate data.
3. Put all the gelatins in a same place so they have a very similar temperature, the expected temperature is the...