Enzymes extracted from fruits have many potential uses. The time taken for different concentrations of papain, a protease enzyme extracted from papayas, to break down the protein gelatine was investigated
The data from the experiment is shown below:
Concentration of papain (%) |
Rate of protein digestion (s-1) |
Standard deviation |
0.010 |
0.0056 |
0.00026 |
0.025 |
0.0083 |
0.00094 |
0.050 |
0.0126 |
0.00390 |
0.075 |
0.0173 |
|
0.100 |
0.0197 |
0.00416 |
The following results were used to calculate the mean rate of protein digestion at 0.075% concentration of papain:
0.0173, 0.0161, 0.0157, 0.0185, 0.0189
Calculate the standard deviation of these data and use the result to answer the following question.
Which of the following statements explains what the standard deviation shows in the table?
In the first four concentrations, as the concentration increases, the standard deviation decreases.
The 0.100% concentration deviated the most.
The difference between the results for 0.025% and 0.050% concentrations of papain is statistically significant.
As the concentration increases, the repeatability of the results decreases.