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.