• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Rennin in the Process of Cheese Making.

Extracts from this document...

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.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Rennin. I am going to investigate the changes that will happen if a different ...

    water water bath 37 rennin milk stop clock Stephanie Thorpe 10c To make the experiment a fair test a clean test tube was always used each time so that there was no contamination of the rennin with the milk, clotted milk or some extra rennin.

  2. Rennin investigationMy experiment is also to see how long it takes for milk and ...

    too high because of the enzymes changing shapes at very high temperatures. Evaluation of the Experiment My method was good because we started from a high temperature to a low temperature so when we wanted the water to cool down we added cold water to it instead of waiting.

  1. The effect of concentration of vegeren on clotting times with three different milks, whole ...

    Fat is actually the substance which will affect the rate that all the different milks coagulate. Comparison of contents in milk: Average Nutritional Content of Milk Per 100 mls Whole milk Low Fat milk Skimmed Milk Fortified Milk Energy (Kcals)

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

    It is also similar to pepsin because it is most active in acidic environments, i.e. at a very low pH. Rennin is also a very important industrial enzyme because it is widely used in cheese making. In the past rennin was extracted from dried calf stomachs for this purpose but

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

    Proteins with tertiary structures are known as globular proteins. Since the sequence of amino acids is different in every protein, the bonds form in different places and therefore each globular protein has a different shape. This is why enzymes are specific. As can be seen in the above diagram, it is the active site of the enzyme where the reaction occurs.

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

    However, as the temperature continues to rise the hydrogen and ionic bonds, which hold the enzyme in shape, break and the active site will no longer accommodate the substrate. The enzyme is then said to be denatured - this cannot be reversed.

  1. The effect of concentration of vegeren on clotting times with three different milks, whole ...

    These enzymes are most active in acidic environments i.e the stomach. Caseinogen is the main protein in milk. Caseinogen is milk caseins combined with calcium. It exists as a suspension in milk. There are four major types of casein molecules.

  2. Investigating the effect of varying the concentration of calcium chloride on the coagulation of ...

    Chymosin breaks down milk protein casein into paracasein. This binds with calcium to form calcium paracaseinate. This helps separates out with milk fat and some water which forms a mass called curd. Enzymes are globular proteins. They are specific and only catalyse one chemical reaction. Enzymes are catalysts because they are neither used up nor changed in any way by the reactions they catalyse.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work