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

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

Extracts from this document...


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.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Patterns of Behaviour 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 GCSE Patterns of Behaviour essays

  1. How does varying the concentration Rennin affect the coagulation time of Milk

    I believe this to be true because if there are an increased number of enzymes, more milk particles will be broken up at any one time into the substance, which coagulates the milk, resulting in an increased rate of reaction.

  2. Investigation into the digestion of milk by Trypsin.

    At this point the time should be recorded. Personal discretion should be exercised here as to when the solution has finished reacting. This means that it is important that the same person grades all of the results to maintain moderate accuracy.

  1. Activity of Diastase On Starch

    Effect of change in concentration of starch in the rate of hydrolysis of starch. For investigating the rate of hydrolysis of starch I prepared the following solutions. 100ml of 1% starch solution. 100ml of 2% starch solution. 100ml of 3% starch solution.

  2. To investigate and compare the effect of temperature on the activity of catalase in ...

    Wait a few minutes until the boiling tube and delivery tube reach the temperature of the water bath and check this using a thermometer. 7. When the correct temperature is reached add the hydrogen peroxide into the delivery tube containing the liver.

  1. Investigating the effects of temperature on the rate of clotting milk and Rennet

    Rennin having the ability to coagulate milk means that it was widely used in cheese making, as I mentioned before. A few of the cheese made by using animal rennet are: *English Stilton *Blarney Irish *Blue Danish *Cheddar Canadian Sharp *Cheddar Tillamook *Cheddar Wisconsin Aged *English Cotswold *Blue Castello *English

  2. Effect Of Substrate Concentration On The Activity Of Catalase

    If the catalase was used up then another potato would have to be crushed and this could produce catalase of a totally differen from studentcentral.co.uk t concentration which would lead to inaccuracies in the experiment making this an unfair test.

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