L2: Factors Affecting Enzyme Activity Flashcards
What enzyme is responsible for milk clotting?
Rennin
Where is rennin present?
Stomach
What age range is rennin present in?
Young mammals
What is rennin’s optimum temp and pH?
37 degrees and pH 6
What substrate does rennin act on?
Caseinogen
What product does rennin produce?
Casein
What proteins does milk include?
Caseinogen, lactalbumin and lactoglobulin
What carbohydrates does milk contain?
Lactose
What minerals does milk contain?
Calcium and phosphorus
What vitamins does milk include?
A and B
How many reactions are involved in milk clotting?
2, one enzymatic, one chemical
What is casein broken down into?
Calcium caseanate
What is milk clotted and separated into?
Liquid (whey) and solid (clot)
What are the components of the milk clot?
Calcium caseanate, milk fat, and fat soluble vitamins
What does the liquid (whey) contain?
Water, water soluble vitamins, lactalbumin, lactalglobulin, lactose, and minerals (not calcium)
What lactic acid helps break down lactose into lactic acid
Lactic acid bacilli
What does the solid (curd) contain?
Caseinogen, milk fat and fat soluble vitamins
What does the liquid (whey) of yoghurt include
Water, water soluble vitamins, lactalbumin and lactoglobulin, lactic acid, lactose, and all minerals
Functions of milk clot?
Makes cheese
Functions of milk curd?
Makes yoghurt
Functions of whey?
Dietary supplements
In the experiment testing the effect of temperature on enzymatic rate of reaction, how would the test be set up?
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
In the experiment testing the effect of enzyme concentration on rate of reaction, how would it be set up?
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
