• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13
  14. 14
    14
  15. 15
    15
  16. 16
    16
  17. 17
    17
  18. 18
    18
  19. 19
    19

The Effect of Temperature On the Enzyme Activity of Rennin

Extracts from this document...

Introduction

THE EFFECT OF TEMPERATURE ON THE ENZYME ACTIVITY OF RENNIN CONTENTS PLANNING What is the experiment about? 3 Background Information 3 A fair test 5 The range of results 6 The apparatus & how they will be set up 7 Safety precautions 7 Hypothesis 8 Method 9 OBTAINING How the equipment was used & how the results were taken 10 Step-by-step Diagrams 11 The results 12 ANALYSING Analysis 13 Conclusion 16 EVALUATING Evaluation 17 BIBLIOGRAPHY 18 Word Count 18 PLANNING WHAT IS THE EXPERIMENT ABOUT? This experiment is about the enzyme Rennin. Rennin is an enzyme, which is present in the stomach. The experiment is about the effects of temperature on the enzyme activity of rennin. BACKGROUND INFORMATION Enzymes are proteins that control vital biological processes. They often act as biological catalysts. In the human body enzymes control the breakdown of food and reactions, which make DNA and proteins. These include baking, cheese making and treating leather. Enzymes are also used in Biological Washing powders. Enzymes are sometimes in industries such as: Amylase Stain removal, paper manufacturer, making syrups Lipases Speeding up the ripening of cheese Proteases Stain removal, making biscuit flour Catalase Preservative in soft drinks, rubber manufacture Enzymes are also useful chemical tools. ...read more.

Middle

SAFETY PRECAUTIONS Safety is very important and that is why it comes before the method. First of all, chairs were put under the desks so there was no danger of tripping over. Ties were tucked in so they would not get near the flame and most of all; goggles were worn to prevent any foreign bodies coming into contact with the eye. i.e. boiling water. To uphold the safety the correct attitude of character was kept. HYPOTHESIS I predict that as the temperature goes up so will the enzyme activities. This will happen up to a certain point where the enzyme activity will start to denature. The graph below can show this theory more easily. At (a) you can see as you move up in temperature, there will be a larger proportion of activation energy which, means the molecules will collide more often. At (b) the activation energy is more than at (a) and they are still colliding but the temperature has affected the active sites hence leading to denaturing. METHOD I plan to set up the apparatus as below. First the correct amounts of milk and rennin have to be put in a test tube using a pipette. Then both of the test tubes with the rennin and milk will be heated with a Bunsen burner to the desired temperature. ...read more.

Conclusion

The reason the enzyme activity starts to go down is probably because the high temperature has changed the shape of the active site and when that is changed no reactions will take place due to the fact only certain substrates fit into certain active sites. After 70 degrees the enzymes must have denatured meaning the shape of the active sites must have changed permanently. My hypothesis is correct because it matches my results. The reaction rate did go up to a certain point where after it started to denature. It even shows this in my results because at first the reaction goes up till it gets to its peak at 30 degrees and then starts to go down rapidly representing denaturing. EVALUATING EVALUATION This experiment is about the effects of temperature on the enzyme rennin. That is why I chose this method to carry out the experiment with because it gets the results, it safe and it is quite accurate. The results are accurate because the method chosen was a good one and there were no anomalous results. There were no problems carrying out the experiment either. The experiment could be improved slightly if there was electric water bath so it could keep the temperature the same and make the results that much more accurate. Also if there were a way that the amount of enzyme and milk poured in could be accurate too would help to make the experiment true. ...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. Marked by a teacher

    How does the concentration of enzymes affect the breakdown of starch by a-amylase in ...

    4 star(s)

    This mixture will give a 2% enzyme concentration, as shown at the top of page 10. Repeat these steps, making the concentration solutions for each of the concentrations in the table at the top of page 10. Take the lid of a clean starch agar plate.

  2. A2 coursework- The effects of bile salts on digestion of fat

    of a molecule of water to form peptide bonds, this reaction is known as a condensation reaction and then these make polypeptide chains, which make globular proteins. "Like all globular proteins, enzymes are coiled into a precise three-dimensional shape, with hydrophilic R groups (side chains)

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

    Graph to show the effect of temperature on the activity of enzymes Prediction Having looked at the activity of enzymes and reactions in detail, I can make a knowledgeable prediction on the outcome of the experiment. I predict that as I increase the temperature of the both the milk and

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

    * All the times should be recorded. * If a test tube does not coagulate after 12 minutes, then it can be classified that no time has been obtained. Temperature/�C Time/s 22.5 - 40 240 60 - Results Conclusion No times were obtained for the milk when it was at room temperature and 60�C.

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

    Therefore enzymes are specific to one type of reaction. 4. Reversibility Enzymes can catalyse the forward and reverse reactions equally. 5. Temperature As temperature increases, the molecules, according to the 'Kinetic Theory' move faster, due to increased energy. Therefore, the enzyme and substrate molecules will meet more often and the rate at which the product is formed will increase.

  2. The effect of Electromagnetic Fields on Enzyme Activity

    Both of these types of strength have as unit the watt. In reality, electromagnetic fields are found in our every-day life. Because any electricity-carrying wire will produce one, private houses and businesses are filled with these fields which are, as said earlier, produced by most current-carrying wires in buildings and most appliances which run with electricity.

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