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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”