flyingwhale

I think the pH would become lower, because amino acids are called acids for a reason, right?

Trypsin is an enzyme that catalyses the breakdown of proteins into amino acids. 9cm³ of liquid egg white (protein) was mixed with 1cm³ of 1% trypsin in a small beaker. The pH of the solution was measured using a pH probe for 30 minutes. The pH at the start of the experiment was pH 7.5. On the axis below, sketch a graph to show how the pH would change over the course of the experiment. | | | | | | | +----------------------