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.