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The Affect of Rennet on Fresh Milk.

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Introduction

13th November 2002 The Affect of Rennet on Fresh Milk Prediction I predict that at 45 C the rennet will make the milk clot but at 85 C the milk will not clot because the enzyme rennet will be denatured and therefore no work. Equipment Safety goggles Lab coats 6 test tubes 2 test tube racks 2 water baths, one at 45 C and the other at 85 C 8 cm cubed of rennet 8 cm cubed of fresh milk 2 pipettes 4 thermometers 2 stopwatches 2 measuring cylinders Diagram Method Get out all of the equipment listed above Measure ...read more.

Middle

tube to 45 c and the milk in the other to 85 C using the water baths Do the same with the rennet Pour the rennet that is heated to 45 c into the test tube of milk, which is also at 45 C Pour the rennet that is heated to 85 C into the test tube of milk, which is also at 85 C Replace these 2 test tubes into the water baths at the correct temperatures Every 1-minute look at the test tube and record what you can see Repeat this all again for reliability. ...read more.

Conclusion

This is because the rennet had a longer period of time to clot the milk. We did not get any anomalous results, which shows that our results are quite accurate. This is shown on the two graphs. Evaluation If I had chance to perform this experiment again I would repeat the results for reliability, I did not do this because I ran out of time but with more time this would be able to be completed. I also stopped recording the affect of the rennet on the milk after 8 minutes but I should have done this for half an hour as the teacher suggested it. ...read more.

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