Varying Concentration of Rennin and Its Effect on the Goagulation Time of Milk

1272 Words3 Pages
bulb-icon

Recommended: Investigating factors affecting rate of reaction

Varying Concentration of Rennin and Its Effect on the Goagulation Time of Milk

Scientific Knowledge

Enzymes

Enzymes are large molecules, which are protein in nature. They are

biological catalysts that speed up chemical reactions in the body.

They operate by a "lock and key" method. The Enzyme has a certain

"lock" (active site) that only a specified substrates "key" will fit

into.

Enzyme action

Rennin

A proteolytic enzyme that speeds up the coagulation of milk. It is

usually found in the tissues of a calves fourth stomach. Its purpose

is to coagulate the milk in young animals so that the proteins have

time to be extracted, rather than flowing straight through the

digestive system. This particular enzyme catalyses the conversion of

the protein in milk (caseinogen) into paracasein. This forms a thick

curd in the stomach meaning the milk can be exposed to Rennin for a

greater period of time.

Milk

Milk is an almost complete food. It consists of proteins (mainly

casein), salts, fat and milk sugar, or lactose. It also contains

vitamins A, C, D, certain B vitamins, and small amounts of others.

Factors That May Affect The Reaction

Ø The concentration of Rennin

Ø The concentration of Milk

Ø The volume of Rennin

Ø The volume of Milk

Ø The temperature of the reaction

Ø Agitation

The factor I have chosen to explore is the concentration of Rennin

because I believe that varying the temperature of the reaction is very

hard to control and therefore may be inaccurate and agitation is a

very simple investigation. I have a prediction for the investigation

concerning the concentration of Rennin, another reason I chose this

factor.

Prediction

I predict that as the concentration of rennin increases the rate of

reaction will increase. I believe this to be true because if there are

an increased number of enzymes, more milk particles will be broken up

at any one time into the substance, which coagulates the milk,

Show More
Related

  • Structure analysis of Idlenot Dairy

    991 Words  | 2 Pages

    The Shipping Manager’s activities required a different approach. He used coordination through formal hierarchy. The Shipping Manager assigned the Team Leader tasks that required more supervision and resources. He gave an order to the Team Leader who divided it among his Pullers. The Pullers would enter the tunnel, assemble the order from the various coolers and send it down the track to the awaiting loaders. The Loaders would remove their assigned color-coded stacks and put them in the appropriate trucks for delivery. This process did not require special training but it did require more direction from the Supervisors than the warehouse functions.

    Read More

  • The Effect of Temperature on the Activity of Rennin in Milk

    3329 Words  | 7 Pages

    The Effect of Temperature on the Activity of Rennin in Milk Aim: To find out what effect different temperatures have on the enzyme, rennin, in milk. Introduction An enzyme is a biological catalyst. It speeds up a reaction by lowering the activation energy required to start the reaction. It speeds up a reaction, but remains unchanged unless certain limiting factors are introduced.

    Read More

  • The Effect of pH on the Digestion of Casein by Trypsin

    789 Words  | 2 Pages

    The effect of a change in PH on enzymes is the alteration in the ionic

    Read More

  • The Effect of Temperature on an Enzyme's Ability to Break Down Fat

    1097 Words  | 3 Pages

    The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.

    Read More

  • The Country's Best Yogurt (Tcby) Case Study

    1779 Words  | 4 Pages

    TCBY has been a frozen treats product innovator from the day its first shop opened in Little Rock, Arkansas in 1981. The great-tasting, low-fat frozen yogurt concept received an enthusiastic response from an increasingly health-conscious public. Its trendy new product propelled the company to the forefront of franchising, and was the ‘first in a long line of ground-breaking menu items that anticipated consumer preferences and continually refreshed the TCBY concept’ (Conlin 2001, p. 133). But TCBY products are just one of the reasons that thousands of operators have concluded that a TCBY franchise is the preferred opportunity in branded frozen treats, and a dynamic partner in any co-branded concept. However, TCBY is facing a lot of problems, both internal and external, during the difficult period from the late 1980s to the early 1990s, especially the problem with its franchising system. The purpose of this report is to provide a comprehensive situation analysis of TCBY, with special reference to its franchising system, and identify several concerned issues of TCBY and its franchisees, and how these issues have negatively affected the relationship between them. Furthermore, this report also provides three recommendations in the attempt to diminish these concerned issues and better maintain the relationship between TCBY and its franchisees, and most importantly, help TCBY to increase the company’s performance and achieve their strategic goals in the next few years.

    Read More

  • Lactase Laboratory Report

    1401 Words  | 3 Pages

    The purpose of this experiment was to discover the specificity of the enzyme lactase to a spec...

    Read More

  • Lab: Enzymes – Protein Catalysts

    870 Words  | 2 Pages

    Purpose: The purpose of this lab is to explore the different factors which effect enzyme activity and the rates of reaction, such as particle size and temperature.

    Read More

  • How Amylase Concentration Affects the Rate of the Starch Concentration

    1207 Words  | 3 Pages

    In this investigation, the concentration of enzyme will be inversely proportional to the time taken for starch to be digested, until at a certain point where it will level out. It will level out because, all the substrates would have been used up, therefore there will be no more substrates for the enzymes to work on. In effect, the concentration of the substrate will act as a limiting factor. However, enzyme concentration will be directly proportional to the rate of reaction.

    Read More

  • The Effects of Concentration of Sugar on the Respiration Rate of Yeast

    1192 Words  | 3 Pages

    The temperature of the reaction, as some of the energy produced converts into heat energy. At really high temperatures the reaction will stop because the heat will have denatured the enzymes.

    Read More

  • Louis Pasteur: Why Dairy And Meat Was Going Bad

    292 Words  | 1 Pages

    Louis Pasteur had been studying fermentation to explain why dairy and meat was going bad. He didn’t believe that it was spontaneous but rather there had to be a scientific explanation. When working with grapes and understanding that yeast was the driving agent in fermentation of grapes, he hypothesized that if you can protect grapes from fermentation, that people could be protected from infectious disease.

    Read More

  • The Effects of Temperature on the Rate of Clotting Milk and Rennet

    2841 Words  | 6 Pages

    Although the milk itself does not have a very long life, other foods and some dairy products can be made using it. Cheese would be the main example of this, which can be produced simply by the curdling of milk. Rennin, found in the substance rennet, is a milk-coagulating enzyme capable of assisting in the production of cheese. Therefore the temperatures at which the milk and rennet coagulate best at in this experiment, are

    Read More

  • Lab Report: Effect of Temperature on a Rate of Reaction between Sodium Thiosulphate and Hydrochloric Acid

    3243 Words  | 7 Pages

    Before conducting my experiment I will research into, amongst other things, the factors that affect the rate of a reaction. This is so that I may enough information to understand the effect of temperature on the rate of a reaction and also gain appropriate understanding to make a suitable prediction as to what the outcome of my experiment will be.

    Read More

  • Mothers and Children Benefit from Breastfeeding

    877 Words  | 2 Pages

    What Makes Human Milk Special? (Mar-Apr 2006). New Beginnings Vol. 23 No.2 , pp 82-3.

    Read More

  • Essay On Raw Milk

    736 Words  | 2 Pages

    When I was doing this research I have learned that this raw milk deal is very serious and it is something that we must be aware of at all time. Raw milk contains numerous components that assist in: Killing pathogens in the milk, preventing pathogen absorption across the intestinal wall; strengthening the Immune System.

    Read More

  • Physicochemical Events In The Production Of Butter And Margarine Essay

    2028 Words  | 5 Pages

    Margarine is an imitation of the butter spread, which is used in cooking, spreading and baking. Margarine is composed of 80% of fat and 20% of water solids of which 3% is salt. Margarine is a man-made spread produced by chemical modification of fats. Margarine consists of tiny water droplets spreaded uniformly in between a continuous fat phase(Wikipedia,2014). Margarine is a good source of vitamins such as vitamin A and B12 and minerals such as sodium and potassium.

    Read More

More about Varying Concentration of Rennin and Its Effect on the Goagulation Time of Milk

Open Document