Rennin, also known as rennet or chymosin, is a proteolytic enzyme that is produced by the cells in the lining of the fourth stomach of young ruminant animals such as cows, goats, and sheep. Rennin plays a crucial role in the digestion process of these animals by breaking down the proteins in their mother's milk, allowing them to extract the nutrients they need to grow and develop.
One classic experiment that demonstrates the role of rennin in digestion is the "curdling of milk" experiment. To perform this experiment, you will need the following materials:
Whole milk
Rennin solution (either commercially available or homemade using the lining of a calf's stomach)
Glass jar or beaker
Stirring rod or spoon
Thermometer
To begin the experiment, heat the milk to approximately 86°F (30°C) in the glass jar or beaker. This temperature is optimal for rennin activity. Next, add a small amount of rennin solution to the milk and stir gently to mix it in. As the rennin begins to work on the proteins in the milk, you will see small curds forming. These curds are the result of the rennin breaking down the proteins in the milk, causing them to coagulate or solidify.
To see the effects of rennin more clearly, you can try adjusting the pH of the milk by adding an acid or a base. Acids such as vinegar or lemon juice will cause the milk to curdle more quickly, while bases such as baking soda will slow down the curdling process. This is because rennin works best in a slightly acidic environment, so increasing the acidity of the milk will enhance its activity.
You can also try varying the temperature of the milk to see how it affects the curdling process. Higher temperatures will speed up the curdling process, while lower temperatures will slow it down.
Overall, the rennin experiment is a simple and informative way to explore the role of this enzyme in the digestion process of ruminant animals. It also provides a fascinating glimpse into the complex chemical reactions that take place in our bodies every day to keep us healthy and nourished.
Rennin
Thus, rennin and renin are different, and the two terms should not be used interchangeably. 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. Food scientists or technologists work to find new sources of food that have the right nutrition levels and that are safe for human consumption. The result of this process of milk coagulation, or curdling, is a gelatinous material called curd. Pellentesque dapibus efficitur laoreet. As rennin is an enzyme, its activity is affected by temperature. This is because the changed shape of the enzyme does not allow it to become involved in further reactions.
As the temperature increased the speed at which it reacted got faster until it reached around 40oC where the speed began to drop. In the process, they will not only learn about chemical reactions but also discover the importance of enzymes and their role in the human body. Alternatively, you can use a juicer or blender. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Further, it inhibits the precipitation of the other three molecules. It hides the kappa-casein, allowing the precipitation of beta-casein, alpha-s2 and alpha-s1 and the absorption of milk. The temperature causes the enzymes to speed up and produce more product when heated and slows down when cooled.
In human babies, rennin is primarily associated with the coagulation of milk. This is why no or almost no milk curdling occurs when you added the heated pineapple juice. In future it will be beneficial to note the temperature of the rennin solution and weather distilled or normal water has any effect on the reaction rate. The hypothesis justified because it found because it though data that the enzyme reacted faster with the 45° temperate because it was closer to the optimum conditions of the enzyme rennin. Enzymes catalyse a reaction by lowering the activation energy LeCornu and Diercks, 2011. Pineapple contains an enzyme called bromelain, which is a protease that chops up the casein proteins, destroying their micelle structure. Amylase Experiment Amylase is an enzyme that hydrolyzes starch, meaning it breaks starch into its components.
Then 4 15ml test tubes were used for each temperate and labeled from A to D. Enzymes are structured to be …show more content… 12. In its inactive form, rennin is known as prorennin. The effect of temperature on reaction rates. Chymosin and pepsin are the only two enzymes produced in the stomach. This means more of the molecules will be able to enter the active enzyme Freeman, 2002. Common Alterations of Enzyme Activity.
Students will observe whether the properties of milk change when it is mixed with pineapple juice, as well as how they change. The optimum temperature was about 47 degree C. Function of Rennin Enzymes. This process is important in very young animals, including cattle, goats, camels, pigs and cats. Collisions only result in a reaction if the particles collide with enough energy to get the reaction started in this experiment there will need to be enough energy within the collisions to react with the rennin or no reaction will take place and it will either be inactive because there is not enough energy and particle collisions or become denatured because it is too far out of range for the optimum conditions. Watch both thermometers until they reach 0°C 7. Enzymes Can Be Inhibited by Specific Molecules.
Mutations in the REN gene can be inherited, and are a cause of a rare inherited kidney disease, so far found to be present in only 2 families. When no reaction was taken place it was because the substrate was unable to attract and therefore no reaction was seen. Nam risus ante, dapib. Pflügers Archiv: European Journal of Physiology. You will notice the reaction that took place at room temperature produced solidified milk, while the tube contents in the cold water bath were somewhat solidified and the tube contents in the hot water did not solidify. If mammals were unable to coagulated milk, it would rapidly flow through the stomach and miss the opportunity for initial digestion of its proteins Wikipedia, the free encyclopedia, 2013 The variable that will be tested in this experiment is the temperature.
You can do it with acid, with heat, by letting the milk age long enough, or with specific enzymes. Observe what happens in each test tube. With both fat and proteins in suspension, the milk is a white liquid as we know it. Proceedings of the National Academy of Sciences of the United States of America. Chymosin is a proteolytic that found in the stomach of mammals it role in digestion is to curdle or coagulate milk in the stomach Jirage, 2013. Therefore the substrate can no longer bind and the reaction is no longer present at very high temperatures this is irreversible Methodology A table was drawn for each of the variables that were tested 15,30,45,60 degrees.
Thus, the stomach can digest and absorb milk proteins, which is extremely important for the human body. To prevent this, it is necessary for the milk to stay in the body for a longer time. What happened to the milk is called coagulation, which is the mechanism that occurs when proteins in the milk clump together. It would also be interesting to vary the types of milk, for example soy milk the purpose of this experiment would be to see if rennin enzyme would still react even though the milk produced did not come from a mammal. You can reduce the heat, but this water should remain boiling, and the temperature should be around 100 degrees Celsius. Rennin, also known as chymosin, is an enzyme that can be easily found in the rennet. Middle Also care has to be taken for the Bunsen burner because it may cause burn to the skin and also were protective gloves from hazardous chemicals.
[Solved] Rennin experiment 1. Place 5 mL of milk in each test tube. 2. To...
It tells the enzymes when to either produce more or less products. 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. Enzymes are proteins that catalyze i. 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. Put four drops of each mixture onto separate spot plates, and add 1 drop of iodine to each sample. How Temperature Affects Enzymes Higher temperatures tend to speed up the effect of enzyme activity, while lower temperatures decrease the rate of an enzyme reaction. They were then placed in the test tube rack.
