at what temperature was rennin active? did you expect this? why or why not Post-
ID: 1025217 • Letter: A
Question
at what temperature was rennin active? did you expect this? why or why not Post-Laboratory Questions Use the spaces provided for the anscers and additional paper if necessary 1. (a) At what temperature was rennin most activye? Did you expect this? Why or why not? t what temperatures) was rennin least active? Suggest reasons for the observed behavior. 2. Considering your answer to Post-Laboratory Question 10b), if rennin was not active at a particular temperature, how could you test the rennin to see if the temperature treatment totally destroyed or only temporarily inactivated the rennin? Briefly explain your answer 3. (a) What is the relationship between enzyme concentration and curdling time? (b) Explain the importance of the results of tube El in Part III of the Procedure.Explanation / Answer
1. (a) At 35oC rennin was most active. Yes this was expected as enzyme's activity is highest around 40oC,
(b) Enzyme activity decreases with increase in temperature, so at hot water temperature i.e) 78oC it should
be least reactive (but your result was different, however this should be the answer)
2. To test the rennin to see if the temperature treatment temporarily destroyed or inactivated
transfer the test tube from hotplate to ice-water bath and observe the curdling time, if it shows
same curdling time observed before then it is active or we can say that temperature treatment
temporarily destroyed the activity. If the curdling time reduces compared to the observed value
at 0oC then it is inactive.
3. a) Enzyme concentration * curdling time = constant
b) E1 has very low or no enzyme concentration hence curdling of milk is not observed even after 3 min.
Related Questions
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.