To what extent do tea type (black tea, green tea, sencha green tea, and matcha tea) and tea concentration (0%, 20%, 40%, 60%, 80%, and 100%) effect the activity of trypsin, as measured by the mean rate of hydrolysis of peptide bonds in an albumin substrate solution, calculated as the decrease in absorbance at 540 nm per minute over 20 minutes?SL
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