Effect of Temperature on Renin

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Effect of temperature on rennin Aim: To test the effect of temperature on the activity of the enzyme rennin Equipment: Solution of rennin, 120mL of milk, 6 test tubes, test-tube rack, stopwatch, measuring cylinder, water bath, ice, thermometer Method: 1. Give each test tube a number from 1-6. 2. In each test tube place 20mL of milk. 3. Make three sets of the six test tubes and place a couple in the three different beakers 4. Place test tube 1 and 2 in the beaker that has a temperature of 0-10degrees. 5. Place test tube 3 and 4 in the beaker that has a temperature of 35-40degrees. 6. Place test tube 5 and 6 in the beaker that has a temperature 80-85degrees. 7. Add rennin solution to one test tube from each couple. The test tubes that don’t have rennin added to them act as the controls. 8. Begin timing. Check if the milk has clotted in each test tube by removing the test tubes from the water and tilting slightly every 30seconds. If the milk has clotted it should not move. 9. Record the time taken for the milk to solidify completely for each test tube in the results table. Results: Groups | 0-10degrees | 35-40degrees | 80-90degrees | 1 | NR | 2.35 | NR | 2 | NR | 3.30 | NR | 3 | NR | 2.28 | NR | 4 | NR | 1.40 | NR | 5 | NR | 5.30 | NR | Discussion: Temperature affects the rate at which molecules collide with each other. An increase in temperature increases reaction rate between molecules. Enzymes have an active site and very high temperatures can denature the enzyme and the active site is unable to regain its original shape. Due to this, enzymes increase their activity to an optimum point, and after this an increase in temperature will result in a decrease in its activity level. Rennin is an enzyme found in the stomach of mammals that aids to solidify milk. The time taken for milk to solidify indicates the

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