I am currently helping a PhD student in his research lab. We have been using Trypsin for the past couple of weeks but I am unsure of its purpose. I was wondering how Trypsin functioned and what it was usually used for? The Trypsin we had been using apparently had "gone bad" and therefore we have to start the experiment over again. What could have caused it to not function properly?
This question appears to be off-topic. The users who voted to close gave this specific reason:
- "Homework questions are off-topic on Biology unless you have shown your attempt at an answer. For more information see our homework policy." – MattDMo, Bez, Chris, One Face, WYSIWYG
Trypsin is a protease, an enzyme that cuts other proteins. It is used in cell culture to help lift cells from a plate by cutting the proteins that hold the cells to the plate and to each other. Trypsin can go bad because a trypsin enzyme can cut other trypsins, eventually destroying the batch's enzyme activity. This is why trypsin must be kept frozen. Of course you have to thaw it out to use it, so it's best to split the trypsin stock into small aliquots, so you don't have to thaw out the whole bottle everytime you split your cells.