by Frances K. Hilton
C. E. Murray High School
Post Office Box I88
Greeleyville, SC 29056
Objective: To demonstrate the process of enzymatic reaction by
- whole milk
- hot plate
- cheese cloth
- ph meter
- rennin solution
- Ripen the milk by adding 20 ml of buttermilk to 150 ml of whole
- Let the solution remain at room temperature for one to two
- Heat the ripened milk and bring it to a boil or until there is
a change in the solution.
- Remove the solution from the heat and add 25 ml of
the rennin solution .
- Remove the solid (cheese) and squeeze in a clean cheese cloth
and taste. NOTE: Salt may be added
Data and Conclusion:
- What is the pH of the whole milk, buttermilk, rennin
solution, whey, ripened milk, and cheese?
- Why is the pH important?
- What is the solution called once the cheese has been removed?
- What is an enzyme? What was the the enzyme in this
- What is a substrate? What was the substrate in this
- Explain 2 models of how enzymes work. Which model is
represented in this activity?
- List several factors that may affect how enzymes work.
Add 1 g of rennin powder to 99 ml of distilled water and dissolve.