Rennin Enzyme Experiment
Investigating the effects of changing temperature on the activity of enzymes
Background information:
Renin is an enzyme that catalyses the coagulation of milk. It is found in the stomach of many animals and is used in making cheeses and junkets. It is found in the gastric juices or gastric mucosa of many mammals, including humans. In the human stomach, particularly those of infants, rennin works to curdle milk so that pepsin, another stomach enzyme, can further breakdown the proteins into absorbable amino acids called polypeptides.
The aim of this experiment is to investigate the effect of changing temperature on the activity of enzymes. After experimentation the optimum temperature for enzyme activity will be established and the effects …show more content…
Measure 20mls of milk using the pippette and release it into a regular test tube
2. Measure 2mls of rennin using the syringe and release it into a micro test tube
3. Place thermometers in both test tubes ensuring that the rennin does not overflow
4. Fill a 500ml beaker with 250ml of water and 6-7 ice cubes
5. Place both test tubes in the ice bath
6. Watch both thermometers until they reach 0°C
7. Pour the rennin solution into the test tube of milk. Begin timing as soon as all the rennin is poured into the milk
8. Shake the test tube slighlty to mix the rennin and milk together
9. Stop the timer once precipitate has formed or the milk has completely …show more content…
Some milk was also lost when the rennin was added to it and the test tube was shaken. This may have affected the reaction rate of the enzymes. It was very difficult to calculate the exact temperature at which the enzyme and substrate were mixed because their temperatures dropped or rose rapidly when they were removed from the hot or cold baths. This further affected the accuracy of the experiment as temperatures tested were not exact. Repeated trials of the same temperature all had similar results which made the averages precise. There were no outliers so averages were not too high or too low. If an outlier occurred during experimentation because of known reasons the trial was tested again. Each temperature was tested three times making the experiment reasonably reliable however different groups tested each temperature which may have affected the reaction times recorded because of different perceptions about setting points and the speed of the persons timing. The limitations of this experiment were therefore caused by human
Background information:
Renin is an enzyme that catalyses the coagulation of milk. It is found in the stomach of many animals and is used in making cheeses and junkets. It is found in the gastric juices or gastric mucosa of many mammals, including humans. In the human stomach, particularly those of infants, rennin works to curdle milk so that pepsin, another stomach enzyme, can further breakdown the proteins into absorbable amino acids called polypeptides.
The aim of this experiment is to investigate the effect of changing temperature on the activity of enzymes. After experimentation the optimum temperature for enzyme activity will be established and the effects …show more content…
Measure 20mls of milk using the pippette and release it into a regular test tube
2. Measure 2mls of rennin using the syringe and release it into a micro test tube
3. Place thermometers in both test tubes ensuring that the rennin does not overflow
4. Fill a 500ml beaker with 250ml of water and 6-7 ice cubes
5. Place both test tubes in the ice bath
6. Watch both thermometers until they reach 0°C
7. Pour the rennin solution into the test tube of milk. Begin timing as soon as all the rennin is poured into the milk
8. Shake the test tube slighlty to mix the rennin and milk together
9. Stop the timer once precipitate has formed or the milk has completely …show more content…
Some milk was also lost when the rennin was added to it and the test tube was shaken. This may have affected the reaction rate of the enzymes. It was very difficult to calculate the exact temperature at which the enzyme and substrate were mixed because their temperatures dropped or rose rapidly when they were removed from the hot or cold baths. This further affected the accuracy of the experiment as temperatures tested were not exact. Repeated trials of the same temperature all had similar results which made the averages precise. There were no outliers so averages were not too high or too low. If an outlier occurred during experimentation because of known reasons the trial was tested again. Each temperature was tested three times making the experiment reasonably reliable however different groups tested each temperature which may have affected the reaction times recorded because of different perceptions about setting points and the speed of the persons timing. The limitations of this experiment were therefore caused by human