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Optimum PH for Bovine Trypsin.
After doing an experiment I have found that there are not one but two optmum pHs that bovine trypsin hydrolyses gelatin (from photo film) . That is at pH7 and pH9. Can someone explain why? All other factors are constant and the experiment results have been repeated and confirmed at least 50 times (large class). Temp, time, volume, substrate conc, enzyme conc are all constant. I thought an enzyme has one optimum pH.
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