Analysis and Discussion Factor: Change in Enzyme Concentration According to table 1, test tube 2 contained 0.146g of rennin and it took the longest time (237 seconds) for the milk to curdle. Test tube 5 contained 0.365g of rennin and took the least amount of time (95 seconds) for the milk to curdle. For test tubes 1-3, a small, light, yellow spot appeared at the bottom of the test tube and a light precipitate forms above the solution. For test tube 4, a large, yellow spot appears at the bottom of the test tube and a precipitate forms above the solution. For test tube 5, a large, dark, yellow spot appears at the bottom of the test tube and a heavy precipitate forms above the solution. The more enzyme added the larger and darker the yellow …show more content…
Test tube 5 contained 2mL of milk and 8mL of water (20% concentration) and took the least amount of time for the milk to curdle at 4 seconds. For most of the test tubes, the curdles were solid and white and stuck to the sides of the test tube. For test tubes 3-5, the curdles got runnier. As more water was added to the solution the curdles were runnier. According to figure 1, as the milk concentration decreased and water concentration increased, the time it took for the solution to curdle decreased. When there is less milk present (the substrate) then the enzymes has less substrate to bind with and therefore the milk will curdle faster. When there was more substrate then the enzyme has to bind with more substrate therefore increasing the time taken to curdle. It takes less time to react with less substrate rather than …show more content…
First, it was difficult to see when the curdles first formed because the milk and the curdles were the same colour and the solution was cloudy. This could have affected the time as curdles could have formed much before the timer was stopped. To improve this the solution should be in a bigger container so the solution is spread out more therefore making it easier to see the formation of curdles. Another error could have been that the first curdle’s time was taken. It is hard to tell when the first curdle started and this could cause the time to be too quick since it may take a while for a second curdle to appear. The time should be taken only when multiple curdles are seen. Lastly, the time taken for the milk to curdle could vary and this could cause inaccurate results. Multiple trials should be done so an average time can be