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Rennin investigationMy experiment is also to see how long it takes for milk and rennin to react with each other.

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Introduction

RENNIN INVESTIGATION Introduction: Enzymes are biological Catalysts. Every biological process has its own Enzyme especially designed for it. They are produced by living things. They are used to speed up chemical reactions. Enzymes are not scarce and they work best at body temperature. Most life processes like digestion and respiration depend on Enzymes. The aim to my experiment is to find out if the temperature affects the speed at which the Enzyme and rennin causes milk to clot (go lumpy). My experiment is also to see how long it takes for milk and rennin to react with each other. Equipment: * 2cm� Milk * 1cm� Rennin * Bunsen burner * Heat proof mats * Thermometers * 150ml of water * Tripod * Test tube rack * Two test tubes * Beaker Method: 1. Heat the beaker filled with 150 ml of water using a Bunsen burner. Make sure to use a tripod, heat proof mats and wire gauze to set up the Bunsen burner. The water should be heated up to 55 �C 2. Fill one of the test tubes with 2cm�milk and the other with 1cm�rennin. ...read more.

Middle

Therefore the more kinetic energy given to the particles the more they collide, which results to Active site, this is when the reaction happens. But enzymes are usually damaged at temperatures above 45 �C, due to a high temperature they change shape because they are Proteins and it has weak molecular bonds, so when you heat them you damage them. Therefore they then tend to denature which results to no reaction whatsoever. Safety measures: * Make sure to wear goggles. * Make sure the rennin and milk don't mix before the experiment takes place. * To use tongs to hold hot apparatus or other scientific equipments. * Tidy the table before the experiment. * Tuck in stools. * Stand while doing the experiment. * Tie hair back. * To turn gas of when unattended. * Use the safety flame when not doing the experiment. Analysis and Conclusion I noticed as the temperature of the milk and rennin increased, the reaction took less time to take place. At 30�C the reaction took a long time to take place as it took 1 minute and 24 seconds, then at 35 �C it took less time approximately 39.5 seconds, at 40 �C it took 36.5 seconds, at 45 �C it took 28 seconds and at 50 �C it took 26.5 seconds. ...read more.

Conclusion

* By using a graduated pipette. * By knowing when the reaction began and ended as it varied each time. To get further evidence we could: * Get some one else's results and compare. * Use the water bath to make smaller gaps between temperatures to find out the exact point the enzymes denature. * Do the experiment again. I could improve my investigation by adding acid to the milk and then doing the experiment because Rennin is found in the stomach of young mammals, there is also acid with rennin in the stomach. * Doing the experiment again but this time using different types of milk for instance: skimmed, semi-skimmed, organic and etc. I think that my results that were obtained were reliable enough to support my conclusion, as my prediction matched my results. The only problem I had was to know when the reaction ended this could be because of the milk clotting too much for me to realise. The odd results that I got were that the rennin and milk still reacted to each other at 50 �C on my results, but at 50 �C the enzymes are meant to denature as that's above body temperature. This may be because of the rennin not denaturing at 50 �C. Afsheen Mahomed 11KAI Mr White ...read more.

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