Bio Pracs
Aim: To find out what effect different temperatures have on the enzyme (Rennin, in milk)
Introduction:
Rennin is usually present in out stomach it helps us digest protein. Enzymes have optimum temperatures, since rennin is an enzyme from the human stomach its optimum temperature would be around 37-38 Celsius, optimum pH would be 1-3. If the temperature is too low the enzymes will move around slowly. A temperature that is too high or an incorrect pH would denature the enzyme.
Materials:
25 rennin labels
Beaker (400 ml)
Ice bath
25 test tubes
Funnel
Cheese cloth
Milk
Thermometer
Tube rack
Stopwatch
Procedure:
5 test tubes should be taken and measured with 20ml of milk in each
Then place half a rennin tablet in each 20ml of milk
Thermometer should be placed into all the test tubes to record when they hit the desired temp
Then place to heat in water bath, ice bath, or room temp each for a minute
Strain by using the funnel and cheesecloth placed on top so you get an accurate reading of the liquid left in each test tube. Record the amount onto a piece of paper and repeat 5 times for 10,20,30,40,50
Prediction: I think as the temperature increases, the smaller amount of time the rennin will take to clot the milk. Therefore as the temperature increases, the activity of rennin will as well increase. As seen in the lower temperatures there is more liquid meaning it takes longer for the milk to clot. For example in 10 degrees in test tube 1 the start is a 20ml then drops down to 12 in a minute but for 40 degrees it drops all the way down to 5. This is because rennin is an enzyme, it will not be able to have enough kinetic energy for the reaction to take place in the colder water. The rate of reaction is slowed down due to the slower rate of enzyme and substrates. As the temperature rises and reaches around 37 which is the optimum temperature but if begins to go beyond that the active site of rennin
Introduction:
Rennin is usually present in out stomach it helps us digest protein. Enzymes have optimum temperatures, since rennin is an enzyme from the human stomach its optimum temperature would be around 37-38 Celsius, optimum pH would be 1-3. If the temperature is too low the enzymes will move around slowly. A temperature that is too high or an incorrect pH would denature the enzyme.
Materials:
25 rennin labels
Beaker (400 ml)
Ice bath
25 test tubes
Funnel
Cheese cloth
Milk
Thermometer
Tube rack
Stopwatch
Procedure:
5 test tubes should be taken and measured with 20ml of milk in each
Then place half a rennin tablet in each 20ml of milk
Thermometer should be placed into all the test tubes to record when they hit the desired temp
Then place to heat in water bath, ice bath, or room temp each for a minute
Strain by using the funnel and cheesecloth placed on top so you get an accurate reading of the liquid left in each test tube. Record the amount onto a piece of paper and repeat 5 times for 10,20,30,40,50
Prediction: I think as the temperature increases, the smaller amount of time the rennin will take to clot the milk. Therefore as the temperature increases, the activity of rennin will as well increase. As seen in the lower temperatures there is more liquid meaning it takes longer for the milk to clot. For example in 10 degrees in test tube 1 the start is a 20ml then drops down to 12 in a minute but for 40 degrees it drops all the way down to 5. This is because rennin is an enzyme, it will not be able to have enough kinetic energy for the reaction to take place in the colder water. The rate of reaction is slowed down due to the slower rate of enzyme and substrates. As the temperature rises and reaches around 37 which is the optimum temperature but if begins to go beyond that the active site of rennin