Biology Enzyme Activity Research Paper

Table of Contents
Page: Subheading:
|Two |Question One: Description on what junket contains and how it |
| |works. |
|Three |Question Two: Factors Tested |
|Four |Experiment One: Control |
|Five |Experiment Two: Temperature Change |
|Six |Experiment Three: Alteration of PH |
|Seven |Experiment Four: Increased Salinity |
|Eight |Graph - Curdling |
|Nine |Graph – Setting Speed |
|Ten |Safety Procedures |
|Eleven |Bibliography |

Question One
Description on what junket contains and how it works.

“The dessert named junket is made by adding the enzyme Rennin to lukewarm milk. Rennin. also known as Chymosin or in its commercial form as Rennet, is found in the fourth stomach of cud-chewing animals, and is to be found in particularly high quantities in the fourth stomach of suckling calves. The enzyme curdles the milk by transforming caseinogen into

Bibliography: Heading: 9.2 Maintaining a balance: 1. Temperature range Extract from Biology Stage 6 Syllabus (Amended October 2002) © Board of Studies, NSW