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    Biology IA

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    This document outlines an experiment to test the effect of temperature on the enzyme rennin. The independent variable is temperature, which will be controlled at 10°C, 22°C, 30°C, 37°C, and 45°C. The dependent variable is the rate of reaction, which will be measured by the average time it takes for milk to curdle at each temperature. Controlled variables include the amount of milk, amount of enzyme, time, temperature stability, test tube size, and milk type. The method involves preparing water baths at different temperatures, adding milk to test tubes and placing them in the baths, adding rennin, and recording the clotting time over 20 minutes.

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    Biology IA

    Uploaded by

    PineappleHead
    211 views2 pages
    This document outlines an experiment to test the effect of temperature on the enzyme rennin. The independent variable is temperature, which will be controlled at 10°C, 22°C, 30°C, 37°C, and 45°C. The dependent variable is the rate of reaction, which will be measured by the average time it takes for milk to curdle at each temperature. Controlled variables include the amount of milk, amount of enzyme, time, temperature stability, test tube size, and milk type. The method involves preparing water baths at different temperatures, adding milk to test tubes and placing them in the baths, adding rennin, and recording the clotting time over 20 minutes.

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    This document outlines an experiment to test the effect of temperature on the enzyme rennin. The independent variable is temperature, which will be controlled at 10°C, 22°C, 30°C, 37°C, and 45°C. The dependent variable is the rate of reaction, which will be measured by the average time it takes for milk to curdle at each temperature. Controlled variables include the amount of milk, amount of enzyme, time, temperature stability, test tube size, and milk type. The method involves preparing water baths at different temperatures, adding milk to test tubes and placing them in the baths, adding rennin, and recording the clotting time over 20 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    211 views2 pages

    Biology IA

    Uploaded by

    PineappleHead
    This document outlines an experiment to test the effect of temperature on the enzyme rennin. The independent variable is temperature, which will be controlled at 10°C, 22°C, 30°C, 37°C, and 45°C. The dependent variable is the rate of reaction, which will be measured by the average time it takes for milk to curdle at each temperature. Controlled variables include the amount of milk, amount of enzyme, time, temperature stability, test tube size, and milk type. The method involves preparing water baths at different temperatures, adding milk to test tubes and placing them in the baths, adding rennin, and recording the clotting time over 20 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Biology IA

    Fatimah
    7th November 2016

    Research Question
    What is the effect of temperature on the enzyme Rennin
    Variables:

    Independent
    Dependent

    Controlled

    Variable Measured
    Temperature of water
    bath
    Rate of Reaction
    (kPa/Minute)

    Method to Control
    10C, 22C, 30C, 37C,
    45C
    Average time it takes for
    milk to curdle. Measured
    using stopwatch

    Amount of milk
    Amount of Enzyme
    (rennin)
    Time (min)
    Temperature throughout
    the trial
    Size/Volume of the test
    tubes
    Type of milk

    Method:
    -

    Prepare four water baths by half-filling Styrofoam cups with different


    amounts of tap water, hot water and ice to give each one a different
    temperature: 20C, 30C, 40C and 50C. Label each cup with its
    temperature.
    Add 3mL of milk to each of 8 test tubes using a pipette. Label 4 test tubes
    A and B
    Place one A test tube and one B test tube into each of the water baths,
    and leave for 5
    10 minutes to allow the contents of both tubes to come to the
    temperature of the water bath.
    While you are waiting, crush a junket tablet in 10mL of water in a small
    beaker. Ensure the junket and water are fully mixed before doing the next
    step.
    After the test tubes have reached the required temperature, add 5 drops
    of junket solution to each of
    the test tubes labelled A. Shake each tube to mix the contents, and
    replace in the water bath.

    Record the time when the rennin (i.e. junket solution) was added in each
    case.
    Examine the tubes each minute for 20 minutes by tilting them gently,
    but not shaking them
    Record the time taken for the contents of each tube to clot, and enter it in
    the results table. If any tubes show no clotting in the 20 minutes allowed,
    record a negative sign in the table.

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