Optimum Temperature Lab Report
Each enzyme has it optimum temperature range at which it functions at an optimum efficiency. In this experiment, Rennin might have an optimum temperature of 37 degrees Celsius as it is found in the stomachs of young mammals.
As the temperature is increased, the rate of reaction (time for milk to curdle) will also increase until the optimum temperature is reached (37 degrees). After reaching this set point, the activity of the enzyme will gradually begin to decrease and the rate of reaction will eventually stop (the milk won’t curdle at all).
Temperatures below the set point (37 degrees) will take a longer time to curdle the milk as there would be insufficient energy to bind the substrate () to the enzyme (rennin). At extremely low temperatures, the milk wont curdle at all as the enzyme (rennin) would have denatured and can’t bind to the substrate () at all.
Temperatures above the set point (37 degrees) will increase the time it takes the milk to curdle as the peptide bonds will begin to change shape and thus denature. Extreme temperatures such as 100 degrees will not curdle the milk as the enzyme would have seized functioning.
Background information: …show more content…
Enzymes are not used up or affected by the reaction. They are usually 3D globular proteins made of polypeptide links. These links can be denatured (change shape) if they are not in their optimum range of conditions. An enzyme’s active site only accommodates for a specific substrate. And hence, denaturing an enzyme means that the active site has changed and can no longer lock with the specific substrate. Because of this, the chemical reaction will be slowed down or completely seize to
As the temperature is increased, the rate of reaction (time for milk to curdle) will also increase until the optimum temperature is reached (37 degrees). After reaching this set point, the activity of the enzyme will gradually begin to decrease and the rate of reaction will eventually stop (the milk won’t curdle at all).
Temperatures below the set point (37 degrees) will take a longer time to curdle the milk as there would be insufficient energy to bind the substrate () to the enzyme (rennin). At extremely low temperatures, the milk wont curdle at all as the enzyme (rennin) would have denatured and can’t bind to the substrate () at all.
Temperatures above the set point (37 degrees) will increase the time it takes the milk to curdle as the peptide bonds will begin to change shape and thus denature. Extreme temperatures such as 100 degrees will not curdle the milk as the enzyme would have seized functioning.
Background information: …show more content…
Enzymes are not used up or affected by the reaction. They are usually 3D globular proteins made of polypeptide links. These links can be denatured (change shape) if they are not in their optimum range of conditions. An enzyme’s active site only accommodates for a specific substrate. And hence, denaturing an enzyme means that the active site has changed and can no longer lock with the specific substrate. Because of this, the chemical reaction will be slowed down or completely seize to