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

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

Extracts from this document...

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.

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 ...

    On the graph of the results the curve is quite steep from 0.1ml to 0.2 ml and then it evens out a bit and it almost straight between 0.2 ml and 0.4 ml, then between 0.4 ml and 0.5 ml it drops again but not as significantly as at the start of the graph.

  2. Catalyse Investigation

    of a successful collision caused by random thermal motion when there are more molecules present, there is an increase in rate with higher substrate concentration. For low concentrations the rate of the reaction is therefore directly proportional to the concentration of hydrogen peroxide in the solution.

  1. Amylase Investigation

    Alpha amylase is resistant to comparatively high temperatures; its temperature optimum is 70�C (in mash to make beer) and it is destroyed at 80�C. It functions best at pH is 5.8. Beta-amylase is destroyed at 75�C and its optimum operating temperature is 60-65�C (in mash to make beer)

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

    the cheese making industry has expanded beyond the supply of available calf stomachs which have to be from young calves. Many proteases are able to coagulate milk by converting casein to paracasein and alternatives re readily available. 'Rennet' is the name given to any enzymatic preparation that clots milk.

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

    Variation of pH will denature the enzyme. 7. Other Factors which could Affect the Rate of an Enzyme Inhibitors compete with the substrate for the active sites of enzymes. They are known as competitive inhibitors. The greater the concentration of the substrate the more likely it is to occupy the active sites and the less the effect of the inhibitor.

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

    Before I can investigate the differences in the time of coagulation of the milks, I must understand how each milk differs to each other. This will affect the timings in which it will take for the milk to coagulate. An important factor to consider is fat content of the milks.

  1. How Dilute Is Skimmed Milk Compared To Full Fat and Semi-Skimmed Milk?

    Full fat milk contains approximately 3.9% fat, while semi-skimmed contains approximately 1.7% fat. [http://britishnutrition.org.uk/home.asp?siteId=43&sectionId=427&subSectionId=322&parentSection=299&which=1] The experiment will rely on osmosis to give an indication of which type of milk contains the most water. A potato piece will be used because it has a semi-permeable membrane and can be weighed easily.

  2. The aim of the investigation is find out the optimum temperature at which rennin ...

    * Enzymes - An Enzyme is an example of a catalyst. Only each enzyme has a special shape, this causes each enzyme to be specific to a reaction. * Changing the concentration - The higher the concentration the more particles there are within the same amount of space.

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