|MadSci Network: Biochemistry|
What exactly is the reaction between trypsin and casein? I am doind a chemistry assignment on the working of the reaction between trypsin and casein, and the effect of the inhibitors of soybean and copper sulphate on this reaction. However, it is difficult to explain it very well without knowing more about it, in the bare outline, all i pretty much know is that trypsin attacks the peptide bonds in casein to break down the protein and thus make the milk translucent. Is there anything that you can add? and how this is affected by an inhibitor such as soybeans or copper sulphate? any input at a year 12 or higher grade is appreciated. Also, how many moles of trypsin does 5ml of a 1% solution contain? i only know how to find out the amount of moles in a solution by n = m/mm, but i have no idea what the molecular mass of trypsin is, and all of the sites i have researched have conflicting values. How do you work it out? i need to know how many moles there are to calculate my rates of reaction and stuff. thank you very much.
Re: Questions about Trypsin
Try the links in the MadSci Library for more information on Biochemistry.