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The Effect of Temperature On the Enzyme Activity of Rennin

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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.


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.


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.

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