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An Investigation On The Effects Of Calcium Ions On The Coagulation Of Milk

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  • Essay length: 1108 words
  • Submitted: 17/02/2009
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AS and A Level Molecules & Cells

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An Investigation On The Effects Of Calcium Ions On The Coagulation Of Milk

Introduction

In this investigation, we are to observe the effect of calcium ions on the coagulation of milk. Here we can bring about the effect of coagulation by introducing the enzyme rennin into the milk where as the addition of calcium chloride solution will increase the concentration of calcium ions in our sample of milk. Initially I believe that in the presence of more calcium ions, the results would be a higher rate of coagulation. We can observe this by dipping a microscope slide in a sample of milk with the rennin and to observe the "flecks of curd" on the slide.

Theory and Background

Rennin is an enzyme which is synthesized in the stomach, its role is to curdle milk; this is especially important in organisms as coagulation enables the digestion of the milk protein; in this case casein. Otherwise the milk would just pass through the digestive system as a liquid, hence unable to be absorbed. It should be noted that there are 4 types of casein, which we can divide into 3 groups; alpha, beta and kappa. Kappa casein

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