Team:WalthamHS BioHawks/Project/Results4

We then tested two other controls against the subtilisin enzyme, to eliminate liquid dispersion as a source of error and rule out E. coli's ability to degrade proteins. This time we used 2ml of skim milk on each agar plate, and added drops of water to plate one, drops of subtilisin to plate two, and drops of E. coli to the final plate. The results below show that when adding subtilisin to the milk, the areas of exposure are clear, while the other controls are barely affected. This demonstrates that subtilisin was the protein degrading factor, and not water or E. coli.