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Biotech III, Enzymes in the Home 8-114

Target Grades: 9-14

Using this kit, students will examine enzymatic processes that are commonly used in the home for 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.

Kit Contains:
Instructor Manual
Student Manual
MSDS
Photographic Film Strips
Milk Powder
Meat Tenderizer
Rennilase
Washing Powder - 3 brands
Barbecue Sauce