please help biology practical exam

Trypsin will break down casein, so you should expect the "milk" to become watery/clear if broken down fully. Your substrate is the milk powder, so you want to vary the amount used, and keep the enzyme amount the same.

Make up an enzyme solution if not already made, and then make up increasing concentrations of milk solution e.g. 5g, 10g, etc. in the same volume e.g. 200 ml.

Then add the enzyme to all of them. It should easily break down the small amount of milk, so it will go clear. At some point, the amount of substrate, milk, will be more than what the enzyme can break down, so the cloudiness will persist.

You can then plot the concentration of milk where the enzymatic activity reached plateau. The graph should look like a line going up then levelling off (not at all cloudy, slightly cloudy, quite cloudy, really cloudy, etc.).

Trypsin will break down casein, so you should expect the "milk" to become watery/clear if broken down fully. Your substrate is the milk powder, so you want to vary the amount used, and keep the enzyme amount the same.

Make up an enzyme solution if not already made, and then make up increasing concentrations of milk solution e.g. 5g, 10g, etc. in the same volume e.g. 200 ml.

Then add the enzyme to all of them. It should easily break down the small amount of milk, so it will go clear. At some point, the amount of substrate, milk, will be more than what the enzyme can break down, so the cloudiness will persist.

You can then plot the concentration of milk where the enzymatic activity reached plateau. The graph should look like a line going up then levelling off (not at all cloudy, slightly cloudy, quite cloudy, really cloudy, etc.).

Here are some general practical tips:

[video="youtube;kyYYLlII1zI"]https://www.youtube.com/watch?v=kyYYLlII1zI[/video]