Coagulation of milk at diferent temperatures Free Essay, Term Paper and Book Report
Enzymes
The basic mechanism by which enzymes catalyse chemical reactions begins with the binding of the substrate to the active site on the enzyme. The active site is the specific region of the enzyme which combines with the substrate. The binding of the substrate to the enzyme causes changes in the distribution of electrons in the chemical bonds of the substrate and causes the reactions that lead to the formation of products.
Rennin is an enzyme that has the property of clotting, or curdling, milk. It is used in the making of cheese. Rennin is an enzyme found in the stomach of new-born mammals. It helps to coagulate casein, the main protein in milk. Maxiren is the commercial production of the enzyme.
I predict that the time taken to turn the milk into curds will peak at around 35-40°C. This is because the core body temperature for a cow is approximately 38°C so this is when the enzymes will react the quickest. As the temperature rises, the enzymes will move around more and meet more often, making reactions happen more frequently. As the temperature increases ......
Word Count: 754
Page Count: 3 (250 words a page / double spaced)
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