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Questions and Answers
What is the relationship between enzyme concentration and reaction rate?
What is the relationship between enzyme concentration and reaction rate?
- Enzyme concentration does not affect reaction rate
- Reaction rate is directly proportional to enzyme concentration (correct)
- Decreased enzyme concentration increases reaction rate
- Increased enzyme concentration decreases reaction rate
At what temperature is the enzymatic activity maximally active?
At what temperature is the enzymatic activity maximally active?
- 37-45°C (correct)
- 70°C
- 100°C
- 0°C
What happens to enzymes at extremely high temperatures?
What happens to enzymes at extremely high temperatures?
- They are denatured and inactive (correct)
- They become more active
- They convert to co-enzymes
- They increase substrate concentration
How does pH affect enzyme activity?
How does pH affect enzyme activity?
What is the effect of temperature increase on enzyme activity?
What is the effect of temperature increase on enzyme activity?
What term describes the temperature at which enzyme activity is maximized?
What term describes the temperature at which enzyme activity is maximized?
Which of the following is NOT a factor affecting enzyme activity?
Which of the following is NOT a factor affecting enzyme activity?
What role does renin enzyme play in relation to milk protein?
What role does renin enzyme play in relation to milk protein?
What is the primary function of the rennin enzyme in milk digestion?
What is the primary function of the rennin enzyme in milk digestion?
At what pH does rennin enzyme act optimally?
At what pH does rennin enzyme act optimally?
Why does rennin not act effectively in adults?
Why does rennin not act effectively in adults?
What is produced after the enzymatic reaction of rennin on caseinogen?
What is produced after the enzymatic reaction of rennin on caseinogen?
Which component is essential for the formation of calcium caseinate?
Which component is essential for the formation of calcium caseinate?
Which step in milk clotting involves the reaction between casein and calcium?
Which step in milk clotting involves the reaction between casein and calcium?
What is a key characteristic of whey after milk clotting?
What is a key characteristic of whey after milk clotting?
What are the characteristics of rennin in relation to its type of enzyme?
What are the characteristics of rennin in relation to its type of enzyme?
Which temperature resulted in the fastest clotting time for rennin activity?
Which temperature resulted in the fastest clotting time for rennin activity?
What was observed in Tube No.3 after boiling the rennin enzyme?
What was observed in Tube No.3 after boiling the rennin enzyme?
How does the concentration of rennin affect its activity?
How does the concentration of rennin affect its activity?
What effect did ammonium oxalate have on clotting in the prepared tubes?
What effect did ammonium oxalate have on clotting in the prepared tubes?
After boiling one of the test tubes and adding CaCl2, what was the result?
After boiling one of the test tubes and adding CaCl2, what was the result?
Which of the following factors was stated not to be a co-enzyme for rennin?
Which of the following factors was stated not to be a co-enzyme for rennin?
What role do enzymes play in chemical reactions?
What role do enzymes play in chemical reactions?
What happens when the temperature is set too high for rennin activity?
What happens when the temperature is set too high for rennin activity?
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Study Notes
Enzymes
- Catalyze biological reactions
- Are proteins
- Synthesized by cells
Factors Affecting Enzyme Activity
- Substrate Concentration: Increased substrate concentration increases reaction rate until saturation point.
- Enzyme Concentration: Increased enzyme concentration directly increases reaction rate.
- Co-enzyme Concentration: Coenzymes are often required for enzyme function.
- Product Concentration: Increased product concentration can inhibit enzyme activity.
- Temperature:
- Enzymes are inactive at 0°C.
- Activity increases with temperature up to the optimum temperature (often 37-45°C).
- Further temperature increase decreases activity due to denaturation.
- Enzymes have different optimum temperatures.
- pH:
- Enzymes have an optimal pH for maximum activity.
- Activity decreases above or below this pH.
- Extreme pH values can denature enzymes.
- Activators and Inhibitors:
- Activators increase enzyme activity.
- Inhibitors decrease enzyme activity.
- Time: Prolonged exposure can affect enzyme activity.
Renin Enzyme
- Found in the stomach of young calves and infants.
- Digests caseinogen into casein.
- Hydrolyzes caseinogen, splitting a polypeptide chain.
- Optimum pH is 6, and temperature is 37°C.
- Inactive in adults due to low stomach acidity (pH 1.5-2).
Milk Composition
- Contains macronutrients (proteins, fats, carbohydrates), minerals (especially calcium and phosphorus), but low in copper and iron
Milk Proteins
- High biological value
- Caseinogen (60%):
- A phosphoprotein
- Digested by renin
- Lactalbumin and Lactglobulin (40%): Simple soluble proteins
Milk Clotting
- Renin clots milk, separating it into a solid clot and a liquid whey.
- Promotes milk retention in the stomach for proper protein digestion.
- Two-step process:
- Enzymatic Reaction: Renin hydrolyzes caseinogen into casein (soluble) and a small polypeptide.
- Chemical Reaction: Calcium ions react with casein, forming calcium caseinate (insoluble).
Calcium Caseinate
- Precipitates, entangling with:
- Milk fat
- Fat-soluble vitamins
- Carotenes
- Forms the milk clot
Whey
- Liquid phase, containing:
- Water
- Water-soluble vitamins
- Lactalbumin
- Lactglobulin
- Lactose
- Minerals (except calcium)
- Greenish-yellow color due to vitamin B2 content.
Experimental Evidence
Effect of Temperature on Rennin Activity
- Milk clots faster at 37°C than at room temperature (optimal temperature).
- Boiled renin is inactive (denatured).
Effect of Concentration on Rennin Activity
- Higher renin concentration leads to faster clotting.
Role of Calcium on Milk Clotting
- Ammonium oxalate precipitates calcium, preventing clotting.
- Adding calcium chloride to boiled, calcium-free milk results in clotting.
- Calcium is essential for the precipitation of casein, not as a co-enzyme for renin.
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