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How will temperature affect the rate at which rennin acts on milk?

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How will temperature affect the rate at which rennin acts on milk? Introduction. The Kinetic Theory states that with increased temperature, molecules receive more energy, resulting in them speeding up their movement. If the starch and the catalase molecules are moving faster, they will collide more often. The collisions will also have more energy so more of them are successful. Therefore the rate of reaction increases. Preliminary Work. Enzymes are large globular molecules of which the vast majority is protein in nature. Enzymes have catalytic properties; in other words, they alter the rate of reaction without themselves undergoing a permanent change. Most chemical reactions require an initial input of energy, called activation energy, to enable them to occur. Enzymes act as catalysts, reducing the need for activation energy and so allows reactions to take place more readily and at lower temperatures than would otherwise be necessary. This can be seen in the graphs. http://www.soton.ac.uk/~plf/ScI-Journal/vol1no2/v1n2k41.htm Prediction. ...read more.


Range The range will be from 00C to 600C. I chose a minimum temperature of 00C because it is the lowest possible temperature achieved with the apparatus available. I chose a maximum temperature of 600C because at this temperature I would expect after research and prediction that the majority of the rennin will have denatured. Also 600C is a safe temperature to work at. It will go up in 20C each time. The change in how much the temperature goes up by is 20C. Because cows' body temperatures are roughly 38.60C, by going up in twos it is close as possible to the enzymes optimum working temperature. Fair testing To keep this experiment fair I will need to have a control and things that are going to remain constant. My constants are time, the concentration of , pH and the type of milk, semi-skimmed. The drops of rennin will be 10 because I found that in my preliminary results it gave me the best range of results. ...read more.


This could be because I added too many drops of rennin or the temperature didn't remain stable. Evaluation My experiment was done well but it did produce an anomalous result. At 440C the result did not follow the pattern. It took the least amount of time to react with the rennin this is because I added more drops of rennin. To get more accurate I could do one of many things. I could change what I used to measure the rennin; I could use a measuring cylinder instead of a pipette because that would produce a smaller margin of error. To improve my experiment I could also change the method. For example when heating the rennin in the water bath, using a Bunsen to heat it isn't reliable because you can't keep the temperature constant. Alternatively I could have used a proper water bath to keep the rennin at a constant temperature. If I were to extend this investigation I could investigate the effects rennin has on goat's milk and compare it to cows milk. ...read more.

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