Biology experiment essay

Goal: The aim of the experiment should be to test the result temperature is wearing the activity of the enzyme rennin.

Hypothesis: I believe the rate of reaction will speed up because the temperature increases until it reaches regarding 37oC, which can be the body heat, where it will begin to reduce and stop responding. I believe this will likely occur since enzymes have a heat range when they might be best in and once the temperature goes out with this range the enzyme will stop working.

Introduction: Enzymes are made up of proteins which are produced within living cells and act as catalysts which improve chemical reactions. They can be made up of extended chains of amino acids that contain carbon, hydrogen, oxygen and nitrogen. Enzymes are organised to be unique to a few although often merely one substrate for that reason being particular to one form of reaction. A substrate may be the molecule that an enzyme acts upon. A great enzyme comes with an active internet site which is molded for a specific shaped substrate.

The substrate and the enzyme hole together with the active internet site and type an enzyme-substrate complex. This then fights to form the products, releasing the enzyme. During the reaction the enzyme does not undergo change.

Most creatures can only make it through within particular temperature ranges. For reactions to occur substances must wage war with the appropriate orientation and necessary sum of energy, referred to as the service energy. The role of the enzyme should be to lower the activation energy which therefore allows reactions to take place inside organisms with no temperature having to be really at high level as well as speeding up the reaction. Every enzyme provides a certain temperatures range where it can work most proficiently with an optimal heat at about thirty seven. 5 0C for most enzymes within the body system. Once the temp goes over a enzymes temperature range, the enzyme will begin to denature while intermolecular and intramolecular bonds begin to break as the kinetic energy intensifies because the temp increases. When the enzyme in denatured it cannot be corrected.

Rennin is a protein absorbing enzyme which can be produced in the stomach of mammals including cows. In the cows last stomach its function is usually to extend

the amount of time the milk remains inside the stomach by simply thickening that. It is utilized in this experiment as it catalyses the conversion of the necessary protein of dairy called caseinogen to produce the compound casein. The casein will curdle the dairy making it uneven. As rennin is a great enzyme it can be specific to some temperature which means rate where the milk goes uneven will show the effect different temperatures may have on enzymes.

Materials: -6 Test tubes-Full cream milk-Stop watch-Junket powder-Saucepan-Water-Thermometer-100ml Measuring cup-2 x 10ml Measuring cups-Tea spoon-Ice cubesMethod: 1 . Build apparatus. Pour water into a saucepan and place on range top.

2 . Serve 5 ml of milk into six test tubes and keep in fridge.

three or more. Make chemical mixture by simply measuring 25ml of drinking water with the 100ml measuring glass and mixing up in one particular level tsp of junket powder and set aside.

four. Heat water in saucepan to 30oC using a thermometer. Once the water in saucepan provides reached the specified temperature shut off the stove.

5. Get two evaluation tubes with the milk make in marinade pan ensuring they stay so simply no water may enter the test out tubes. Wait for the milk to get to 30 oC, using the thermometer.

6. Stir then dump 2 . 5ml of the chemical mixture making use of the 10ml computing cup as one of the evaluation tubes nonetheless not allowing for any normal water from the saucepan into the evaluation tubes. Quality tube with no enzyme mixture is the control.

7. Commence the stop watch and period how long it requires to clot*. Constantly check temperature, and be up the temperature if the temperatures starts to drop.

8. Record time in table.

9. Duplicate steps some 7 2 times changing the temperature to 40oC and 50oC.

10. Using the same saucepan, fill with drinking water and ice cubes until it has reached 10oC, using a thermometer.

11. As soon as the water in the saucepan provides reached the desired temperature acquire two test out tubes together with the milk make into the spices pan. Wait for the milk to achieve 10oC, making use of the thermometer.

12. Stir then pour 2 . 5ml of the enzyme combination into one from the test tubes not allowing for any water from the saucepan into the test out tube.

13. Start the stopwatch and time how much time it takes to clot*.

14. Record time in table.

12-15. Repeat measures 9 12, changing the temperature to 20oC.

16. Repeat whole experiment one more time (or even more if enough time).

*Clot: to test if it has clotted tilt the test tube and if the milk remains inside the same shape, it has clotted.

Temperature regulates the speed the enzymes work on. Higher temperaturesincrease the kinetic energy which usually increases the chance of collision for that reason speeding up the pace of the milk solidifying. After the temperature come to about 40oC the speed of the reaction began to slow down. This kind of because once the heat soars above the nutrients temperature selection the shape with the enzyme will change consequently rendering it ineffective mainly because its form will not match the substrate.

The comes from the research support the hypothesis the rate pertaining to the milk to harden would improve as the temperature acquired closer to 37oC and could slow down and stop once this passed that temperature.

In conducting the experiment I ran across a few difficulties. One was keeping the temperature consistent. Once heating the water it would nonetheless continue to rise regarding one or two levels once I had turned the stove off then after having a few minutes in the event that would continue to drop thus i would have to change the stove back about again. It had been also tough keeping the chiller temperatures steady as well. I had to keep restocking with ice but if My spouse and i put too many in it could drop under the desired heat. Another difficulty was testing the exact amount of dairy and enzyme mixture. Parallax error could have made the measurements incorrect because the perspective at which We looked upon the measuring cups could have various each time.

The role with the test tube without the enzyme mixture was going to insure that whenever the dairy reached selected temperatures this did not clog without the chemical. This was to rule out the potential of temperature producing the dairy clot.

An area to improve the reliability with the experiment should be to repeat the experiment more times. This would make the averaged result more accurate and by duplicating the test any results which have been very different towards the rest of the effects could be conveniently noticed and disregarded as they do not the actual same styles. The accuracy could be superior by having more accurate measuring equipment. For computing the amount of fluids a pipette could be had more correct measurements with the enzyme mix and milk. The thermometer has a perimeter of problem of 0. 5 levels therefore more exact products would make the results more reliable. The comes from theexperiment happen to be valid because they are similar to the excepted value that the rennin enzymes optimal temperature is 37oC and employs the trend that the rate of reaction will speed up until it finally reaches that temperature then start to decelerate once they have passed it. To further present enzymes being denatured larger temperatures could possibly be used in the experiment.

The perfect temperature from which an chemical works inside the body is 37oC. This is the temperatures the enzymes work most efficiently at. If the heat rises over 37oC the activity level reduce because the chemical will become less efficient since the heat will start to start changing the shape of the enzyme and since the heat increases the chemical will by simply destroyed by heat. Since the heat rises the intermolecular and intramolecular a genuine begin to break causing the active site to change condition and therefore the energetic site is no longer the correct shape for the caseinogen substrate. This is a denatured substrate and once denatured it cannot be reversed.

The active site on an enzyme is where enzyme combines with a substrate. The characteristics with the amino acids with the active web page play a large role in if the substrate molecule with in shape or by attracted to the enzyme. Amino acids at the effective site break the bonds of the base molecule to form the products. Various other amino acids in the active internet site work by simply attracting certain areas of the substrate molecule so that it is definitely held in the proper position so the reaction with the active internet site can carry about.

Enzyme specificity refers to digestive enzymes limitations to only react with on type of substrate. This is often demonstrated through the lock and key version which shows the base acting upon the chemical. Once they incorporate they type an enzyme-substrate complex. This is where the amino acids of the enzyme break a genuine in the substrate to form goods. The chemical is then freed and is certainly not changed during the reaction.

The controls of this experiment had been the amount and concentration with the enzyme mixture and the volume of dairy used. Keeping these similar throughout the experiment was crucial because my personal research revealed that theconcentration of the enzyme would impact the results of my experiment. In order to eliminate the possibility of my results suffering from something aside from temperature I had formed to keep the concentration similar.

Pepsin is an enzyme in the body which is seen in the abdomen. Its part in the body is usually to break down protein from meats, dairy products, seeds and ova, into shorter chains of amino acids. They are then assimilated into the bloodstream or broken down further. In the lining in the stomach, glands produce and store a great inactive proteins called pepsinogen. When it is along with hydrochloric acid it changes to an energetic enzyme, pepsin. The pepsin is most powerful in pH levels of 1 . 5-2. a few though can easily still work up to about pH 6 and is ineffective when gastric stomach acids have been neutralised. The temperature at which it can be efficient ranges between 30 oC end 40 occitan but could work at temperature between 12-15 oC and 48 occitan.

Conclusion: The results of this experiment display that temperature affects the speed at which the enzyme rennin works. Rennin has a temp range wherever it works the majority of efficiently which can be around 45 oC. Listed below 30 oC it works incredibly slowly and once above forty oC it starts to reduce.

bibliography:

Websites: Pepsin. (2009). Encyclopædia Britannica [Internet]. Available via: [Accessed on: 15 February, 2009].

Enzymes. (2009). RSC Royal Society of Chemistry [Internet]. Readily available from: [Accessed upon: 10 February, 2009].

The Effect of Temperature on the Enzyme Rennin. (2009). PGJHS. [Internet]. Available from: < http://www.pgjr.alpine.k12.ut.us/science/whitaker/Cell_Chemistry/enzyme.html>[Accessed on: 8 February, 2009].

one particular

Tweet