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Find out what factors affect the rate of reaction between rennin and milk.
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| Submitted: Thu Feb 26 2004
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RENNIN BIOLOGY COURSEWORK YEAR 11 BY SHERYAR MAJID Introduction: Rennin is a proteolytic enzyme and is characteristically found in the gastric juices of young mammals. It is one of only two enzymes (the other being pepsin) to be produced in the stomach. Rennin is secreted in an inactive form, pro-rennin, which is activated by the hydrochloric acid of the gastric juice. Rennin catalyses the conversion of the protein of milk, caseinogen, into paracasein, which is precipitated in the stomach as a calcium salt. The precipitated paracasein forms a firm curd in the stomach, which ensures that milk stays for some time in the stomach so that it becomes exposed to the actions of the proteolytic enzymes and the acid in the gastric juice. (REFERENCES: For my research, I used 'Letts Study Guide' by Glenn and Susan Toole and 'Biology of the Mammal' by P. Catherine and Arthur G. Clegg.) Aim: To find out...
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