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

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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:

  • 2cm³ Milk
  • 1cm³ 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 ºC  
  2. Fill one of the test tubes with 2cm³milk and the other with 1cm³rennin.
  3. Put the test tubes in to the beaker full of 150ml water. Check that the water has cooled down to what ever temperature you want it to be.
  4. Measure the temperature if the milk and rennin, which should be between 38ºC-42 ºC.
  5. Mix the rennin and with the milk and begin to time the reaction.
  6. Note down when the reaction begins and also when the rennin and milk stop reacting with each other.
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The experiment:

You keep the same amount of rennin (1cm³) and milk (2cm³) for a fair test. You change the temperature of the water, to see what temperature the enzymes work best at for instance at first the temperature is 30 ºC but each time you do the next experiment you add on 5 ºC. Change the test tubes, so there is no rennin left from the previous experiment.

We have to measure the amount of ...

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