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Rennin in the Process of Cheese Making.

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Introduction

Rennin in the Process of Cheese Making Aim Cheese manufacturers use rennin to speed up the time milk takes to clot so they can produce cheese quicker and thus being able to make more of it. The aim of this experiment is to find out the effect of temperature on the rate of milk clotting using rennin. Prediction I predict the colder the temperature of the reactants the slower the milk will clot and the warmer the reactants the faster the reaction will take place. I think this is because when cold, molecules move around slowly with there being much less successful collisions with other molecules because of the slower pace. But when warmer the molecules move around much faster because the have more kinetic energy from the heat, whizzing about all over the place and so there is going to be many more successful collisions than when the reactants were cold. But I also predict that when the enzyme has reached a certain high temperature, I think at about 55'C the reactants will not clot because the enzyme's physical shape may change and the reaction won't take place because the enzyme molecules have denatured. ...read more.

Middle

For the main experiment to find out what the relationship is between temperature and the speed of the clotting reaction we will need to use a variety of apparatus:- 1) Water bath x5 2) Test tubes 3) Syringes x2 4) Stopwatches x4 5) Thermometer x2 6) Safety glasses 7) Rennin 8) Milk This investigation should be carried out safely because we'll be wearing safety glasses to protect our eyes from any rennin or milk getting into them and the water is not hot enough to burn. To keep the experiment fair, the only variable we'll change is the temperature of the water bath, we'll not change the volume of each substance (milk 2cm and rennin 1cm) or anything else. Firstly we set up the apparatus by heating each of the 5 water baths to their temperatures, we have decided to use the temperatures 30'C, 35'C, 40'C, 45'C 50'C and 55'C,(range 30'C-55'C). Because there is a 25'C difference between the lowest and highest temperature and so there'll be quite a difference in the results. Then using the syringes, we measured 2cm of milk and squirted the milk into a test tube and using a different syringe so as to not to mix the substances we measured 1cm of rennin and squirted that into a test tube, then we put both test tubes into a water bath. ...read more.

Conclusion

Also, next time I should check the milk more regularly to make sure I stop the stopwatch as soon as the milk is clotted instead of being a few seconds out like I was in this experiment. One last thing, I'd try to keep the temperature of the water bath at an accurate temperature, not a few Celsius out e.g. (30'C actual temp 28.5'C). Also I'd try to keep the temperature of the water bath constant because as time goes on the temperature of the water bath could change while we wait for the milk to clot. Other investigations I could carry out to support or find out more about what we have done are:- 1) Change the concentration of the rennin to see if the reaction time changes. 2) Change the type of milk e.g. to full cream etc, to see if the reaction time changes. 3) Change the ratios of the milk and rennin and carry out the same experiment again. 4) Use different temperatures e.g. 20'C, 25'C, 60'C, 65'C etc to see if the temperature really does have a big impact on the speed of milk clotting.. Sion Brooks 10N ...read more.

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