Protease Lab Report

It was originally hypothesised that when mince combined with protease solution is heated in water, the rate of degradation would increase continuously from room temperature up to 50 degrees. It was expected that rate of activity would reach its optimum activity, at 50 degrees celsius and be most active between 50 and 60 degrees. Once reaching over 60 degrees, the protease would begin to denature and therefore, decrease the rate of reaction dramatically.
The results of this experiment supported the hypothesis. Three different variables were measured on a scale, the weight, texture and colour of the meat. Each graph was seen to follow a similar trend, in that they all increase up to 50 degrees and decrease after. There are a number of things that these results can communicate to people about this topic. As mentioned before, the degradation of meat (with protease solution) was most active between 40°C and

Essentially, one of the main errors of the experiment was the fact that the meat most likely began to cook at higher temperatures simultaneously to when the meat also began to denature. This could potentially affect the colour and texture of the meat - making it a lighter colour and more firm texture, which is another reason to why the outliers seem unusual.
In addition, another leading fault in this experiment was that the meat was off in the second week of testing. This could definitely affect the results, as the meat samples would contain much more bacteria, as well as having a different texture to the original meat before it went off.
Furthermore, there was no exact process to measure the texture and colour of the meat, which compelled us to make our own colour and texture scale. Also, the meat that was measured in grams would not be true to its exact weight, due to the excess water it soaked up from the water bath - no matter how much it was