Research Question Will increasing the temperature (C) of the rennin enzyme affect the rate of reaction (seconds) at which Pauls full cream milk solidifies?

Authors Avatar

High Level Chemistry

Design Practical


 Investigate the effect of one factor on the

chemical reaction of an enzyme

        


Background Information

Globular proteins which are called enzymes are produced inside the human body.  

Enzymes are organic catalysts which mean they have the role of speeding up chemical reactions. The role of enzymes is essential for most human body functions. Specific enzymes at specific locations within the human body attain specific abilities to aid chemical reactions. [1]

In this experiment, the type of enzyme that will be used for testing is called rennin. Rennin is a type of enzyme that can be found in the stomach of humans and is produced by the stomach cells of humans. Rennin’s specific enzyme ability is to transform milk into semi-solid particles. If milk was not coagulated (solidified), milk would just simply flow through the stomach and not be ‘chemically’ digested. [2] 

Normally, the human body temperature is 37°C and rate of reaction is most favourable at this temperature. [2] As with all enzymes, altering the temperature affects the rate of rennin and milk. 

According to the principles of Kinetic Theory, increasing the temperature would increase speed of particle collision and therefore increase the rate of reaction. [1] Contrary, decreasing the temperature would slow down the speed of particle collision so therefore the rate of reaction will also decrease.

In this experiment, the rate of the reaction of rennin and milk will be tested. The temperature of rennin will vary from 25°C, 30°C; 35°C; 40°C; 45°C and the rate (time) at which the rennin causes the milk to solidify will be recorded as results. As temperature is a important factor for this experiment, experiment will be carried out at standard lab conditions and with a constant 25°C air temperature.

Join now!

Research Question

Will increasing the temperature (°C) of the rennin enzyme affect the rate of reaction (seconds) at which Pauls full cream milk solidifies?

Hypothesis

It is hypothesised that increasing the temperature of the rennin enzyme will increase the rate of the reaction at which Pauls full cream milk solidifies.


Variables

Independent

The temperature of Rennin enzyme substance

  • 25°C (Standard Lab Conditions - controlled)
  • 30°C Rennin substance
  • 35°C Rennin substance
  • 40°C Rennin substance
  • 45°C Rennin substance

Dependent

...

This is a preview of the whole essay