2. cottage cheese and many other cheeses are produced by adding the enzyme renin

Question

2. cottage cheese and many other cheeses are produced by adding the enzyme renin to milk, producing curds and whey. using info you learned in the lab, design an experiment Enzymes Re optimum pH for its activity? At what temperature is it denatured? Does it digest a range of common proteins, for example, gelatin or albumin Use library resources or the Web to research other questions you might have about proteases in plants; for example, what role do they play in Che no. in b use Kla " plant metabolism? 2. Cottage cheese and many other cheeses are produced by adding the enzyme rennin to milk, producing curds and whey. Using information you learned in this lab, design an experiment to determine the pH at which rennin is most effective. How will you measure the results? Using sources from the Web or library, find tests that can be used to detect protein, sugars, and fats, and use these tests to determine the chemical makeup of curds and whey. The experiments using catechol oxidase may be quantified by measuring results using a Spectronic 20. Modify the instructions in Exercises 1 and 2 according to the following instructions. 3. a. Rather than using three experimental tubes, use four cuvettes, and label them B (the blank), 1, 2, and 3. b. Prepare the solutions in cuvettes as directed for test tubes 1, 2, and 3, omitting catechol until ready to take the reading. The blank will con- tain 5 mL of distilled water, 20 drops of distilled water, and 10 drops of potato extract only. Do not add catechol to the blank. c. Design a table to record your data. d. Record the absorbance of the solutions in the four cuvettes (1) Set the wavelength at 540 nm (2) Zero the instrument. (3) Calibrate the instrument. (4) Add the catechol to the appropriate cuvettes. (5) Insert cuvette 1 into the sample holder and record absorbance in your data table. Immediately repeat with cuvettes 2 and 3. (6) Continue to take readings at 5-minute intervals for 30 minutes or an appropriate time.

Explanation / Answer

Enzyme renin helps to digest milk protein present in food. The optimum pH needed for the enzyme to work is 5.8-6.2 at 37.c .

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