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The Kinetic Theory states that with increased temperature, molecules receive more energy, resulting in them speeding up their movement. If the milk and the rennin molecules are moving faster, they will collide more often. The collisions will also have more energy so more of them are successful. Therefore the rate of reaction increases.

However, above 37°C rennins optimum temperature, the rate of reaction will decrease. This is because the rising temperature affects the hydrogen and ionic bonds which determine the shape of the enzyme. As these bonds are broken the shape of the active site changes and the molecules.

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What pH does rennin work best?

the optimal pH for rennin is around 1-2, as this closely resembles the acidic environment of the stomach where rennin is most commonly found. However rennin also works at neutral pH, although at a much lower level of reaction. This is necessary because sometimes the stomach is diluted by outside materials.


How effective would rennin be at 0 degree celsius?

Rennin is very ineffective at 0 degrees. Its optimum temperature which it works in is body temperature (37oC). If the enzyme is heated up to 70 degrees then it will denature and have no effects at all.


What happens to the enzyme rennin when the temperature is raised to the boiling point?

When the temperature is raised to the boiling point, the enzyme rennin will denature, meaning it will lose its shape and function due to the high heat. This will render the enzyme ineffective in catalyzing reactions.


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Where is rennin made?

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What is a factor that helps create the stomach mucosal barrier?

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Who discovered rennin?

Robert Tigerstedt in 1898


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No. Rennin is derived fom rennet, which comes from a cows stomach.


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Where is rennin produced?

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