What's my control?! HELP!!! (1 Viewer)

[misbahf]

Aim: to test the effect temperature has on enzyme activity.

I'm using renin and milk.

I plan to test the rennin at 0 degrees, 20, 40, 60, 80 and 100.

What would i use as my control!?!

I was thinking milk at room temp, or at zero degrees.

I appreciate any help. This is for my 1st assessment.

 

[Shadose]

I would do it at the temperature without heating or anything. But its pretty confusing since the temperature can change.

Do they require you to have a cotrol? Maybe at 25.

 

[dream-team99]

We have done the milk and renin experiment in school, using junket tablets
Our temp were 10-15,20-25-30-35,40-45,50-55,60-65,70-75
We had two test tubes in each beaker one was the test and the other one was the control with out the junket tablets
All the best!!!

 

[misbahf]

We have done the milk and renin experiment in school, using junket tablets
Our temp were 10-15,20-25-30-35,40-45,50-55,60-65,70-75
We had two test tubes in each beaker one was the test and the other one was the control with out the junket tablets
All the best!!!

If your control was the milk with out rennin, aren't you then testing the effect rennin has on milk?

I'm aiming to test the effect of enzyme activity.

I kind of see what you getting at but still am slightly lost.

 

[xiao1985]

ie, how do you know that milk is not solidifying by itself? therefore, milk without renin is the control... temperature wise... well either 25 (rt) or 37 (body temp) as a reference

 

[katie_tully]

Yeah, I was going to say if you used temperature as a control you would use 37 or therebouts as the model, as it's the closest to internal conditions.

 

[misbahf]

Thank you, yeah 37 degrees sounds good.
At least i can state a valid reason (internal temp) for using it if it is wrong.