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# Investigate the effect of temperature on the action of rennin and milk.

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Introduction

Investigate the effect of temperature on the action of rennin and milk Rennin is an enzyme produced in the stomach of young mammals. It speeds up the reaction that makes milk proteins go solid. I am going to find out what is the best temperature that rennin works at I think that the rennin will work best at a temperature of 40 I think this will happen because most enzymes work best at a temperature of 37 (body temperature ) but the rate of reaction doubles if the temperature is 10 higher so the enzyme works best at 47 and I have rounded this down to 40 this is because the temperature 47 would be to hard to get on the thermometer and also if I would round this up to o50 the enzyme would stop working because it would become denatured this is because rennin is a protein. ...read more.

Middle

I will measure the water the rennin and the milk so they are all at about 20. I will put the rennin and the milk in two test tubes and then the put these test tubes in a beaker of water the water will be at a temperature of 20 when the rennin and the milk reach the same temperature then I will mix the m together in on test tube and I will also start the stop watch once the e mixture has gone solid then I will do the experiment once more I will do the same experiment but each time I will change the temperature I will use these temperatures 20,30,40,50,60 I will do each of these experiments twice A fair test To make it a fair test I will use the same amount of rennin and milk each time. I will also repeat each of these experiments twice. ...read more.

Conclusion

The enzyme was posed to denature at 50 but when I did my experiment it didn't denature so I think that I may have done my experiment wrong. At 30 the enzyme takes along time this is because the enzyme works slower below 37. My results nearly match my prediction in my prediction I said that 40 would be the best temperature and this was right in my prediction I also said that at 50 or over the experiment would not work but mine worked so I think I have done my experiment wrong this my be because the temperature kept dropping below 50 or it could be that it denatures at a higher temperature. Evaluation I think that I have succeeded in doing my experiment. I found that it hard to keep the temperature at the right level if I put some hot water in the temperature would go too high but then if I put some ice in it would go too low this is why I think that my experiment may be wrong ...read more.

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# Related AS and A Level Molecules & Cells essays

1. ## The effect of Temperature on Enzyme Action (Rennin)

into test tube A and start the stopwatch. 6. They examined the tubes, and then they tilted gently and did not shook it. 7. Furthermore, they recorded the time it takes for the clotting to occurred in both the test solutions (test A) and control (test B). 8. They repeated the above steps at temperatures of 0�C (use ice-cubes), 20�C (tap water), 60�C and 80�C.

2. ## Find out what effect different temperatures have on the enzyme, rennin, in milk.

1ml of rennin should then be added. The stopwatch should be started and a bung should be placed on the test tube to help prevent evaporation. Every 15 seconds, the test tube should be tipped to approximately 45�. Once the milk has fully clotted, i.e. it does not move when tipped, the stopwatch should be stopped and the time should be noted.

1. ## To find out what factors affect the rate of reaction between rennin and milk.

Non-competitive inhibitors attach themselves to the enzyme at a site other than the active site. However, in doing so they alter the shape of the active site in such a way that the substrate cannot fit into it and the enzyme cannot function.

2. ## What Effect Does The Temperature Of Water Used Have On The Rate Of Coagulation ...

It is the shape of the active site that must be specific (due to the enzymes tertiary structure) so that the substrate fits into the active site and the reaction can occur. The specific shape of the active site is due to the bonds between the R groups.

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