Change of pH breakdown proteins to amino acids

[flyingwhale]

 

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.
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[exchemist]

1 hour ago, flyingwhale said:

 

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.
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This looks like homework. What do you think happens, and why?

[flyingwhale]

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What do you think happens, and why?

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

[exchemist]

1 hour ago, flyingwhale said:

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

They are, but they also have an amine group.