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    The Effects of Changing Temperature Experiment

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    apekshya
    This experiment investigated the effect of temperature on the enzyme rennin's ability to clot milk. It was hypothesized that milk would clot fastest at body temperature (35-40°C). Milk was incubated at different temperatures and the clotting time was recorded. The results supported the hypothesis, as milk clotted fastest at 37-40°C and slower at lower and higher temperatures, with no clotting observed below 5°C or above 80°C. However, unexpectedly fast clotting was observed between 50-60°C, possibly due to human error. In conclusion, rennin activity on milk is optimized near human body temperature.

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    The Effects of Changing Temperature Experiment

    Uploaded by

    apekshya
    91 views3 pages
    This experiment investigated the effect of temperature on the enzyme rennin's ability to clot milk. It was hypothesized that milk would clot fastest at body temperature (35-40°C). Milk was incubated at different temperatures and the clotting time was recorded. The results supported the hypothesis, as milk clotted fastest at 37-40°C and slower at lower and higher temperatures, with no clotting observed below 5°C or above 80°C. However, unexpectedly fast clotting was observed between 50-60°C, possibly due to human error. In conclusion, rennin activity on milk is optimized near human body temperature.

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    This experiment investigated the effect of temperature on the enzyme rennin's ability to clot milk. It was hypothesized that milk would clot fastest at body temperature (35-40°C). Milk was incubated at different temperatures and the clotting time was recorded. The results supported the hypothesis, as milk clotted fastest at 37-40°C and slower at lower and higher temperatures, with no clotting observed below 5°C or above 80°C. However, unexpectedly fast clotting was observed between 50-60°C, possibly due to human error. In conclusion, rennin activity on milk is optimized near human body temperature.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    91 views3 pages

    The Effects of Changing Temperature Experiment

    Uploaded by

    apekshya
    This experiment investigated the effect of temperature on the enzyme rennin's ability to clot milk. It was hypothesized that milk would clot fastest at body temperature (35-40°C). Milk was incubated at different temperatures and the clotting time was recorded. The results supported the hypothesis, as milk clotted fastest at 37-40°C and slower at lower and higher temperatures, with no clotting observed below 5°C or above 80°C. However, unexpectedly fast clotting was observed between 50-60°C, possibly due to human error. In conclusion, rennin activity on milk is optimized near human body temperature.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Experiment on

    The Effect of Changing Temperature


    Aim
    To investigate the effect of changing temperature on the enzyme activity of rennin on the
    substrate casein .
    Hypothesis
    It is predicted that the milk would become solid or be clotted at the body temperature which
    is (approx. 35-40)
    Apparatus

    5 test tubes
    1 junket table
    1 small container of full cream milk
    1 tray of ice blocks
    Dropper
    3 thermometers
    Measuring cylinder
    1 waterproof felt-tipped pen
    Bunsen burner
    Tripod
    Gauze mat
    5 large beakers

    Risk Assessment
    Risk/Hazard
    Burns from Bunsen Burner

    Precaution
    Use safety flame

    Level of risk
    Med/high

    Waste disposal
    Clotted milk into the bin and water washed down the sink.
    Method
    1) Measure 10mL of milk into each test tube.
    2) Fill the five large beakers with water to prepare a water bath.
    3) Heat five of the eight beakers. First beaker to 70-80oC, second beaker 60-50oC, and
    third beaker to 35-40oC.

    4) Place ice cubes into the remaining beakers. First beaker temperatures to 0oC, second
    beaker to 5oC.
    5) Add test tubes to the water baths. Leave for 10 minutes. Use your thermometer to
    determine when the milk in the test tubes has reached the temperatures in each water
    bath.
    6) Grind up the junket table in about 10mL of water.
    7) When the milk has reached around the correct temperature, add 5 drops of the junket
    mixture to each of the enzyme test tubes.
    8) Check every 30 seconds
    9) Record the time it takes for the milk to go solid.
    Variables
    Independent: Temperature
    Dependent: Clotting time
    Controlled: Same amount of milk,
    Results
    Test tube
    1
    2
    3
    4
    5
    Graph

    Temperature range
    Celsius
    0
    5
    37 -40
    50 -60
    70 -80

    Clotting Time
    (sec)
    Not clotted
    Not clotted
    124
    30
    denatured

    Discussion
    In the experiment The Effect of changing Temperature the result shows that the prediction
    was correct as the milk was clotted faster as the temperature increases to approximately 37
    degree Celsius which is the normal human bodys temperature. But surprisingly the milk
    clotted even faster at 60 70 degree Celsius which was unexpected but there must be some
    human error which gave us this result. The experiment worked well as the milk was not
    clotted at the lowest and the highest temperatures which are 0, 5, and 80-70 degree Celsius.
    Even though the experiment conducted was good overall but to make it more improved and
    accurate we could repeat the experiment and also try not to get any human error.
    Conclusion
    At conclusion, the temperature affected the enzyme activity on the renin as the temperature
    has to be approximately 37 degrees for the enzyme Renin to react and it doesnt react faster in
    any other higher or lower temperature.
    Submitted by: Apekshya Paudel

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