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