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 out 4 cm cubed of milk and put it in a test tube
Repeat this once more putting the milk in another test tube
Measure out 4 cm cubed of rennet and put this in a different test tube again
Repeat this one more putting the rennet in another test tube
There should still be 2 clean test tubes
Heat the milk in one test 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.
Results
Conclusion
In conclusion my prediction was correct. The milk clots firmly after 8 minutes in the water bath at 45 C but at 85 C it does not clot as the rennet enzyme has been denatured and therefore will not clot the milk. The longer that the milk and rennet was in the 45 c water bath the firmer the clots got. 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.