L2: Factors Affecting Enzyme Activity

Question 1

What enzyme is responsible for milk clotting?

Answer 1

Rennin

Question 2

Where is rennin present?

Answer 2

Stomach

Question 3

What age range is rennin present in?

Answer 3

Young mammals

Question 4

What is rennin’s optimum temp and pH?

Answer 4

37 degrees and pH 6

Question 5

What substrate does rennin act on?

Answer 5

Caseinogen

Question 6

What product does rennin produce?

Answer 6

Casein

Question 7

What proteins does milk include?

Answer 7

Caseinogen, lactalbumin and lactoglobulin

Question 8

What carbohydrates does milk contain?

Answer 8

Lactose

Question 9

What minerals does milk contain?

Answer 9

Calcium and phosphorus

Question 10

What vitamins does milk include?

Answer 10

A and B

Question 11

How many reactions are involved in milk clotting?

Answer 11

2, one enzymatic, one chemical

Question 12

What is casein broken down into?

Answer 12

Calcium caseanate

Question 13

What is milk clotted and separated into?

Answer 13

Liquid (whey) and solid (clot)

Question 14

What are the components of the milk clot?

Answer 14

Calcium caseanate, milk fat, and fat soluble vitamins

Question 15

What does the liquid (whey) contain?

Answer 15

Water, water soluble vitamins, lactalbumin, lactalglobulin, lactose, and minerals (not calcium)

Question 16

What lactic acid helps break down lactose into lactic acid

Answer 16

Lactic acid bacilli

Question 17

What does the solid (curd) contain?

Answer 17

Caseinogen, milk fat and fat soluble vitamins

Question 18

What does the liquid (whey) of yoghurt include

Answer 18

Water, water soluble vitamins, lactalbumin and lactoglobulin, lactic acid, lactose, and all minerals

Question 19

Functions of milk clot?

Answer 19

Makes cheese

Question 20

Functions of milk curd?

Answer 20

Makes yoghurt

Question 21

Functions of whey?

Answer 21

Dietary supplements

Question 22

In the experiment testing the effect of temperature on enzymatic rate of reaction, how would the test be set up?

Answer 22

Tube 1: 2ml milk+ 8 drops rennin
water bath at 37 degrees 
Tube 2: 2ml milk + 8 drops rennin
water bath at room temp 
Tube 3: 2ml milk + 8 drops boiled rennin
water bath at room temp

Question 23

In the experiment testing the effect of enzyme concentration on rate of reaction, how would it be set up?

Answer 23

Tube 1: 2ml milk + 8 drops rennin
water bath at 37 degrees
Tube 1: 2ml milk + 4 drops of rennin
water bath at 37 degrees