Rennin, also known as chymosin, is an enzyme that plays a key role in the production of cheese. It is found in the stomachs of mammals, where it helps to break down milk proteins, but it can also be extracted and purified for use in the cheese industry. In this essay, we will discuss an experiment that demonstrates the action of rennin in the production of cheese.
To begin, we will need to gather the following materials: rennin enzyme, milk, lemon juice or vinegar, and a cheesecloth or strainer. We will also need a container to hold the mixture and a thermometer to measure the temperature of the mixture.
To start the experiment, we will first heat the milk to a temperature of around 86°F (30°C). This is the optimal temperature for rennin activity, as it allows the enzyme to work most efficiently. Once the milk has reached this temperature, we will add a small amount of rennin enzyme to the mixture, stirring to ensure that it is well distributed.
Next, we will add a small amount of lemon juice or vinegar to the mixture. This will help to lower the pH of the mixture, creating an acidic environment that is optimal for rennin activity. As the enzyme works to break down the milk proteins, we will begin to see the formation of small curds in the mixture.
To separate the curds from the whey, we will need to strain the mixture through a cheesecloth or strainer. The curds will remain in the cheesecloth, while the whey will pass through. At this point, the curds can be molded into the desired shape and left to drain for a few hours.
Once the curds have drained, they can be pressed to remove any remaining whey. This will help to give the cheese its final shape and texture. The cheese can then be aged for a period of time to allow for further flavor development.
In conclusion, the rennin enzyme experiment demonstrates the role of this enzyme in the production of cheese. By adding rennin to milk and creating an acidic environment, we are able to cause the milk proteins to coagulate, forming small curds that can be molded and aged to produce cheese. This experiment is a great way to understand the science behind one of the world's most beloved foods.
This is because the enzyme denatures. An enzyme works in very complex ways almost like the way a key fits into a lock. Once the temperature reached about ICC the speed of the reaction began to slow down. How is Rennin Produced? The temperature at which it is efficient ranges between 30 co end 40 co but can work at temperature between 15 co and 48 co. It can also be measured as direct renin.
It is primarily associated with the curdling of milk. Boundless, 2013 An enzyme can be put under different conditions to see whether it will stay active or become denatured. 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. Put four drops of each mixture onto separate spot plates, and add 1 drop of iodine to each sample. These peptides are absorbed from the intestine to the bloodstream or broken down further by pancreatic enzymes such as Its optimal pH is 2. This occurs in the presence of reducing sugars.
How Does pH Affect Enzyme Activity? (Graph & Experiment)
The rate of reaction will decrease. Enzymes are biocatalysts produced by our bodies. This happened because it did not react after 10 minutes which made the trials of 15 and 60 degrees Celsius either inactive or denatured. Cut thin sections of fast-growing roots or germinating seeds or take some pollen grains and put the material in phosphate buffer at pH 7. Almost all processes in a biological cell need enzymes in order to occur at significant rates.
Allow it to cool down. As this was done a timer was started using a stop watch to see at what time the milk would start to change or coagulate, when the test tube showed a jelly- like consistency the timer was stopped and all data and notes was recorded in the table shown above. Rennin converts liquid milk to a semi-solid like cottage cheese , allowing it to be retained for longer periods in the stomach. After one hour both the test tubes are tested for starch by pouring 1 to 2 drops of iodine solution. This process is important in very young animals, including cattle, goats, camels, pigs and cats.
Function What does renin do? Results: In test tube one, pH is nearly that of saliva. Our blood has a pH of 7. News in Physiological Sciences. This key function is carried out by chymosin. We will try to help you.
This could be avoided by maintaining the temperature allocated and taking more care to get it as close as possible if this was done it would ensure the collection of more accurate data. If a document is not of an acceptable quality or the document was incorrectly described or categorised, we will provide a full refund of Exchange Credits so that you can get another document. Precautions: i Test tubes must be thoroughly washed and dried, ii Before the collection of saliva mouth must be washed and any acidic or alkaline food must not be taken, iii Warm water must be used in winter, iv Care must be taken that there is no contamination of first test tube by the HCI which is being used for second test tube. So, young mammals are the only ones that can produce rennin enzymes. KI in 300 ml water and use it as iodine solution. Unfortunately, rennin levels that were obtained this way were too low and the industries required large amounts of rennin enzymes.
Since enzymes are extremely selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell. This is the temperature the enzymes work most efficiently at. Rennin has numerous applications. Two errors that occurred in the experiment was keeping the temperature at the allocated time when the trial of 60°C it was difficult to keep it at 60°C as the temperature continually varied from 55-60, meaning the rate of reaction may have been a few degrees hotter or cooler, also the rennin temperature could have increased or decreased while it was at room temperature which may have had an effect on the outcome of the results. Instead, it works together with angiotensin and aldosterone to accomplish this. Experiment to demonstrate the activity of enzymes: Requirements: Benzidine solution, razor, thin sections of actively growing root or germinating seeds or germinating pollen grains , phosphate buffer, hydrogen peroxide 1% , ammonium chloride 5% , starch paste.
This acid helps us digest but also kills harmful microorganisms we eat from our food. If you heat a substance, the particles move faster and so collide more frequently this will speed up the rate of reaction. The structure of an enzyme is made up of proteins which are divided into sub- units called amino acids these are called peptides bonds 123helpme. How is renin released? Materials:-6 Test tubes-Full cream mil k-Stop watch-Junket powder-saucepan-Water- Thermometer-mall Measuring cup-2 x ml Measuring cups-Tea spoon-Ice subcommittees:1. Hint: To avoid contaminating the stock solution, and then measure and add the required amount of stock solution to each test tube. There are many reasons for abnormal renin levels. The pH of a solution is the measure of hydrogen ion concentration.
The characteristics of the amino acids at the active site play a large role in whether the substrate molecule with fit or by attracted to the enzyme. Thus, the stomach can digest and absorb milk proteins, which is extremely important for the human body. For reactions to occur substances must collide with the correct orientation and necessary amount of energy, called the activation energy. Renin: origin, secretion and synthesis. To prevent this, it is necessary for the milk to stay in the body for a longer time.
Science Experiments Demonstrating How Temperature Affects Enzyme Activity
Once the temperature goes above the enzymes temperature range, the enzyme will egging to denature as intermolecular and intermolecular bonds begin to break as the kinetic energy intensifies as the temperature increases. The stomachs of infants are not properly developed. Conclusion As temperature increases, so does the enzyme activity, up to a certain point. The role of the enzyme is to lower the activation energy which therefore allows chemical reactions to take place inside organisms without the temperature having to be so high as well as speeding up the reaction. This means the substrate molecules are broken up quicker and the reaction rate is therefore faster.