The conditions around an enzyme change how well it works. In this experiment, albumin — a common protein — is placed into test tubes at seven different pH levels. Every ten minutes, a chemical dye is added to one tube from each group, and after spinning the samples in a centrifuge, color change reveals how much digestion has occurred. A spectrophotometer measures absorbance at 580 nm for a more precise reading. As pH rises, digestion speeds up sharply; at pH eight and above, the protein breaks down almost right away, while lower pH levels slow the process down.

Reaction rate — how fast a chemical change happens — shifts dramatically with pH. When you test protein digestion at seven different pH levels, the rate changes are easy to see. At pH eight and above, the protein breaks down almost right away. Lower pH levels slow the process, showing that acidity directly controls how fast this chemical change occurs.

Breaking down proteins into tiny parts takes different amounts of time depending on acidity. In this experiment, you place albumin into four test tubes for each of seven pH levels. Measuring the results with a spectrophotometer shows how much albumin has broken apart at each pH.

How acidic or basic a solution is directly controls how fast a reaction happens. In this experiment, albumin sits in buffer solutions at seven different pH levels, and a spectrophotometer measures how much protein breaks down at each level. The results show that shifting pH shifts reaction speed.