Milk And Rennin

Milk and chymosin Research into Enzymes – For Biology chymosin Rennet, substance found in the gastric juices of young milk-drinking mammals. Rennet contains a milk-coagulating enzyme, called rennin or chymosin, the participating principle of rennet preparations used in making cheese and junket. Rennet extracts are commercially prepared from the home(a) lining of the fourth stomach of calves. Enzymes Enzymes are large proteins that point number up chemical reactions. In their globular structure, one(a) or more polypeptide chains twist and fold, bringing together a small number 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 damp to bind if their shapes do not match exactly. This ensures that the enzyme does not act in the wrong reaction. The enzyme itself is unaffected by the reaction. When the products direct been released, the enzy me is put in to bind with a new substrate. ...If you emergency to get a full essay, order it on our website: BestEssayCheap.com

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