RESEARCH I know that Rennin is an enzyme, so before conducting this experiment I am first going to do some research into enzymes and their effects. 1. Enzymes Enzymes are large globular molecules of which the vast majority are protein in nature, though some, known as "ribozymes" are made of RNA. Enzymes have catalytic properties; in other words, they alter the rate of reaction without themselves undergoing a permanent change. Most chemical reactions require an initial input of energy, called activation energy, to enable them to occur. Enzymes reduce the need for activation energy and so allow reactions to take...
reasoned that the factors I was testing would not affect the actual amount of curd produced, just the speed at which it was produced. If I was to do this investigation again I would use more detailed and smaller ranges of readings because for many of the experiments I got no result, as it appears rennin is very specific in its ideal conditions. To conclude I have found rennin to be denatured in alkali conditions and/or temperatures over 60°C, but as predicted, to work best at 40°C, at pH 1 and with the maximum amount of the enzyme possible.