Milk and Rennin :: essays research papers

Research into Enzymes &8211 For Biology RenninRennet, substance found in the gastric juices of young milk-drinking mammals. Rennet contains a milk-coagulating enzyme, called rennin or chymosin, the active principle of rennet preparations apply in making cheese and junket. Rennet extracts be commercially prepared from the inner lining of the fourth stomach of calves.EnzymesEnzymes are adult proteins that speed up chemical reactions. In their globular structure, one or more polypeptide chains twist and fold, bringing together a small consequence of amino acids to form the active site, or the location on the enzyme where the substrate binds and the reaction takes place. Enzyme and substrate fail to bind if their shapes do not match exactly. This ensures that the enzyme does not participate in the wrong reaction. The enzyme itself is unaffected by the reaction. When the products have been released, the enzyme is ready to bind with a new substrate. Enzyme, any one of many specialized primitive substances, composed ofpolymers of amino acids, that act as catalysts to regulate the speed of the many chemical reactions involved in the metabolism of living organisms. The name enzyme was suggested in 1867 by the German physiologist Wilhelm Khne (1837-1900) it is derived from the Greek phrase en zym, meaning &8220in leaven. Those enzymes identified now number more than 700.Enzymes are classified into several encompassing categories, such as hydrolytic, oxidizing, and reducing, depending on the type of reaction they control. Hydrolytic enzymes accelerate reactions in which a substance is broken down into simpler compounds through reaction with water molecules. Oxidizing enzymes, cognise as oxidases, accelerate oxidation reactions reducing enzymes speed up reduction reactions, in which oxygen is removed. Many other enzymes catalyze other types of reactions.Individual enzymes are named by adding ase to the name of the substrate with which they react. The enzyme that co ntrols urea decomposition is called urease those that control protein hydrolyses are known as proteinases. Some enzymes, such as the proteinases trypsin and pepsin, retain the names used before this nomenclature was adopted.PROPERTIES OF ENZYMES As the Swedish chemist Jns Jakob Berzelius suggested in 1823, enzymes are typical catalysts they are capable of increasing the rate of reaction without macrocosm consumed in the process. Some enzymes, such as pepsin and trypsin, which bring about the digestion of meat, control many different reactions, whereas others, such as urease, are extremely specific and whitethorn accelerate only one reaction.