National Standards for Grade Levels 9-12


Enzymes in the Home provides students with opportunities to examine enzymes used in making cheeses, tenderizing meat, and cleaning. Includes three experiments: Curds & Whey Using Rennet, Proteases and Other Meat Tenderizers, and Detection of Enzymes in Wash Detergents. Required, but not included: a balance, water bath, laboratory glassware including test tubes, graduated cylinders, and beakers; thermometers, test tube racks, distilled water, and ice. Designed for 24 students working in groups of four. Experiment 1: 40 minutes; Experiment 2: 20 minutes with up to 24-hour incubation time; Experiment 3: 20 minutes plus 30-60 minutes incubation time. 

Enzymes in the Home

SKU: 8-114
    • Instruction Manual
    • Milk Powder
    • Meat Tenderizer
    • Rennet
    • Washing Powders
    • Barbeque Sauce
    • Photographic Film Strips
  • Sh. wt. 3lbs, DIM 13” x 12” x 5”

Contact Us

860 Gitts Run Road

Hanover, PA 17331

P: 877-401-1782

F: 717-633-1285

Send Us a Message

Connect with Us

  • Grey Facebook Icon
  • YouTube - Grey Circle
  • Grey Twitter Icon
  • Grey LinkedIn Icon

© 2021 AquaPhoenix Scientific