Increased Temperature


- Eight water baths were prepared at temperatures of 10, 20, 30, 40, 50, 60, 70, and 80⁰ by mixing appropriate amounts of tap water, boiling water, and ice.
- One test tube was placed in each of the water baths and 3 mL of milk added to each
- 3 drops of junket solution was added to each test tube, and each test tube was shaken to ensure that contents were mixed
- Using a stopwatch, the time it takes for the milk in each test tube to curdle was determined. Test tubes were occasionally tilted to check whether the milk had clotted

- The junket solution used provided the rennin enzyme which curdles milk
- Enzymes will have highest rate of reaction at their optimal temperature. At high temperatures, bonds causing the enzyme to fold may break, causing them to denature. At lower temperatures, the rate of reaction is reduced as fewer molecules have the activation energy.

Reaction: liquid milk  clotted or curdled milk
Enzyme: rennin
Indicator: no indicator
Measure: time taken
Independent Variable: different temperatures
Dependent Variable: time taken for milk to clot