The Effects of Temperature on the Rate of Clotting Milk and Rennet Introduction ------------ The following experiment investigates the effects of different temperatures on a mixture of rennet and whole milk. On having the choice between testing the mixtures reactions at various temperatures, or testing the mixture with various amounts of concentration of rennet, my partner and I decided upon the first option. We made this decision as we felt it would be valuable to our scientific knowledge if we had a better understanding of how different temperatures can effect the behaviour of an enzyme, such as Rennin, which is also known as Chymosin. Our scientific knowledge tells us that enzymes work most efficiently at specific temperatures, and this experiment helps us to discover exactly which temperatures they are. It is important to remember that the Rennet was mixed with milk, which is perhaps one of the most important sources of nutrition in the world, and drunk by billions of people everyday. It is particularly important to babies and growing children. It provides: · Calcium, to build strong bones and teeth · Protein, to build and repair muscle tissue · Potassium, to help regulate our body's fluid balance · Vitamin A And many other useful vitamins and nutrients which help to maintain a healthy body. As wonderful a necessity that milk is, it is also an extremely perishable food. Milk is usually stored in the fridge, because it preserves better at a low temperature, but even so, once it has passed its sell by date, it is no longer suitable for consumption. 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
The affects of pH, temperature, and salt concentration on the enzyme lactase were all expected to have an effect on enzymatic activity, compared to an untreated 25oC control. The reactions incubated at 37oC were hypothesized to increase the enzymatic activity, because it is normal human body temperature. This hypothesis was supported by the results. The reaction incubated to 60oC was expected to decrease the enzymatic activity, because it is much higher than normal body temperature, however this hypothesis was not supported. When incubated to 0oC, the reaction rate was hypothesized to decrease, and according to the results the hypothesis was supported. Both in low and high pH, the reaction rate was hypothesized to decrease, which was also supported by the results. Lastly, the reaction rate was hypothesized to decrease in a higher salt concentration, which was also supported by the results.
Animal metabolism consists of the utilization of nutrients absorbed from the digestive tract and their catabolism as fuel for energy or their conversion into substances of the body. Metabolism is a continuous process because the molecules and even most cells of the body have brief lifetimes and are constantly replaced, while tissue as a whole maintains its characteristic structure. This constant rebuilding process without a net change in the amount of a cell constituent is known as dynamic equilibrium (Grolier1996). In the combustion of food, oxygen is used and carbon dioxide is given off. The rate of oxygen consumption indicates the energy expenditure of an organism, or its metabolic rate (Grolier1996).
There is an optimum temperature that enzymes have for maximum productivity and its rate of reaction. This temperature is usually not that far away from the temperature of the body or room temperature. But, when the temperature is substantially reduced, like being in the ice bucket for ten minutes, this usually reduces the productivity of the enzymes. Similar to the experiment, it takes more time for the same amount of work when the temperature is severely decreased. So, an increase in temperature increases the reaction rate of enzymes. But, there is also an upper limit to the factor of temperature. After a certain temperature, the extreme heat can be harmful for the enzymes and can cause denaturation, as bonds in the enzymes can break and can change the shape of the enzyme. So, extreme low and high temperatures has a decreasing effect on the activity and reaction rate of
We hypothesized that the more heat that we put in or the more heat that we take out, would denature the enzymes and slow down the rate. We set up a plate of depressions the same way as above. We boiled water to 50o C, poured the water onto a tray and did the steps of placing the discs in same as above and timed it until they rose above the surface. We did the same process but instead of using heat, we put ice and cold water on a tray which was about 3.5o C. The control for this experiment was the one that we did before because it was at room temperature. The results for the hot tray showed no rate. The cold tray sped up the rate of reactions making it occur faster than at room temperature starting at 6 for 100% catalase. This lab supported and disproved our hypotheses. It supported our hypothesis for adding more heat because the enzymes were in such hot conditions that the heat denatured the enzyme, making it not possible to create a chemical reaction. So the rate of reaction was zero because the enzymes didn’t split apart hydrogen peroxide. The cold tray disproved our hypothesis. We thought that the cold tray would also denature the the catalase so that there would be little to no rate. Maybe the data came out this way because the catalase was left out in room temperature for a long time that maybe when we took away the heat, it sped up the reaction rate.
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.
The Effect of Temperature on the Activity of the Enzyme Catalase Introduction: The catalase is added to hydrogen peroxide (H²0²), a vigorous reaction occurs and oxygen gas is evolved. This experiment investigates the effect of temperature on the rate at which the enzyme works by measuring the amount of oxygen evolved over a period of time. The experiment was carried out varying the temperature and recording the results. It was then repeated but we removed the catalase (potato) and added Lead Nitrate in its place, we again tested this experiment at two different temperatures and recorded the results. Once all the experiments were calculated, comparisons against two other groups were recorded.
Since when does sexy conduct healthier and better milk? The two print ads that I am introducing to you is a milk from the Coca-Cola Company. The milk is called Fairlife and comes in different flavors: 2% reduced fat, 2% chocolate, fat free, and whole. Their tag line is “Believe in a better milk”.
Since the beginning of time, people have been drinking milk. Even today you will find a gallon of milk in almost every refrigerator in America. Milk is, and has always been, a staple of our diet. Because it contains essential proteins, carbohydrates, fats, minerals and vitamins, milk is considered one of nature's perfect foods. Unfortunately, throughout the last century milk has been subjected to many forms of modern processing practices, which deprive milk from many of its natural qualities and benefits. Therefore many essential vitamins and enzymes are lost. Processing milk has altered one of nature’s perfect foods and changed it into something nature did not intend. Because of the abundant health benefits in raw milk, this report will explain why it should be made legal for consumers to buy throughout the United States.
...remain the same at 4ºC and 25ºC. The final result of this experiment was that glucose was more present in environments of higher temperatures. Our hypothesis and predictions were wrong because lower temperatures do not break down the enzymes because they become denatured. The enzyme activity decreases once the temperature decreases, as well. Enzyme activity increases when there is a rise in temperature, which is why lactose is broken down in much higher temperatures, resulting in a high presence of glucose.
Wagner, C. L., Anderson, D. M., & Pittard III, W. B. (June 1996). Special properties of human milk. Clinical Pediatrics , p 283.
There is a great promise of application of ice structuring proteins in food that are frozen. Ice structuring proteins can inhibit re-crystallization during freezing storage, transport and thawing, thus preserving food texture by retarding cellular damage and minimal loss of nutrients (for fruit and vegetables like strawberries, raspberries, tomatoes) by reducing drip (Griffith and Ewart, 1995, Feeney and Yeh, 1998, Breton et al., 2000, Wang, 2000). Re-crystallization in frozen food occurs when temperature fluctuates during storage or transit, resulting in coarse texture. This technique is well suited to ice cream (Warren et al., 1992). Ice structuring proteins also find use in chilled and frozen meat, where large ice crystals may form intracellularly, resulting in drip and loss of nutrition during thawing. Since ice structuring proteins are located extracellularly in freeze-tolerant organism, these proteins can be added to food by physical means such as mixing, injection, soaking, or vacuum infiltration, or even by gene transfer (Venketesh and Dayananda, 2008).
How Temperature Effects the Movement of Pigment Through Cell Membranes Abstract The experiment below displays the effects of temperature on the pigment in uncooked beetroot cells. The pigment in beetroot cells lies within the cell vacuole and is called anthocyanin, each vacuole is surrounded by a tonoplast membrane and outside it, the cytoplasm is surrounded by the plasma membrane, therefore the foundation of this experiment lies with the temperature at which the membranes will rupture and therefore leak the pigment. To do this a series of uncooked beetroot cylinders will be exposed to different temperatures and then to distilled water at room temperature (24ºC). The colour of the distilled water is the variable here which will show us, using a colorimeter what temperature the membranes splits using the transmission of the water (light passing directly through and the absorbency (light getting absorbed by the anthocyanin molecules).
The temperature of the water shows if the temperature in which catalase reacts in has an effect on the amount of oxygen produced. Every enzyme has an optimum amount of pH, which allows it to have a higher reaction velocity (WBC).The higher the reaction velocity the more reactive the enzyme is. Measuring the different amount of pH solutions and their effect on the amount of oxygen produced can show the optimum pH for catalase and the effect pH has on catalase. The data that these three independent variables will yield will allow us to better understand the effects concentration, temperature and pH have on the enzyme catalase. If catalase reacts at full concentration, 37 degrees celsius and a pH of eight the enzyme catalase will produce more oxygen than if it is at room temperature, a lower concentration and a more acidic base because the higher temperature will allow molecules to move faster and have a higher chance to collide and react, a higher concentration will create a higher enzyme to substrate ratio which allows it to react more and finally a more basic pH will allow it catalase to have a higher reaction
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells are: 1.
Surface Tension: The contractive tendency of a liquid that allows it to resist an external force. This is measured in Newton.