The purpose of the cheese making lab was to determine which curdling agent‚ when added to milk‚ produced the most amount of curds‚ as well as the curdling agent that produced curds the fastest. It was expected that buttermilk would produce the most amount of curds and Chymosin would produce curds the fastest. In reality‚ both buttermilk and Chymosin produce the most amount of curds‚ and Chymosin produced curds the fastest‚ which is in line with the hypothesis. Both buttermilk and Chymosin produced
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Effects of Temperature on the Formation of Cheese Curds This lab was performed in order to find what temperature the enzyme chymosin is most effective at forming cheese curds. An enzyme is a protein that acts as a catalyst to speed up biological reactions in cells. They work by lowering the activation energy and help to orient the molecules correctly. Chymosin was originally taken from the stomachs of calves‚ and was called rennet‚ and then purified to make rennin. Eventually to catch up with
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Cheese lab Introduction Scientists work to create new and improved versions of cheese-curdling enzymes‚ as well as to improve the yields and qualities of cheeses. Modern-day cheese makers want to produce large amounts of high-quality cheese in the most economical way. Purpose ▪ Determine which curdling agent produces cheese the fastest. ▪ Determine which curdling agent produces the most cheese. ▪ Examine numerical data to support predictions. ▪ Examine variables that can
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Chapter 2: 8. An 18-year-old runner can complete a 10.0-km course with an average speed of 4.39 m/s. A 50-year-old runner can cover the same distance with an average speed of 4.27 m/s. How much later (in seconds) should the younger runner start in order to finish the course at the same time as the older runner? *13. You are on a train that is traveling at 3.0 m/s along a level straight track. Very near and parallel to the track is a wall that slopes upward at a 12° angle with the horizontal
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String Cheese Place of Origin: Although snack-size sticks of mozzarella are now sold under this name‚ true string cheese originated in Syria‚ and often comes in a braided rope. The flavor is similar to mozzarella‚ but saltier. Ingredients: String cheese is usually made from Mozzarella cheese. The ingredients used to make Mozzarella cheese consists of: pasteurized part-skimmed cow’s milk with starter cultures‚ enzymes‚ and salt. It can also come in smoked and unsmoked versions‚ often with garlic
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per mold‚ as the mold will have defects after several parts has been casted. So‚ for a production of 100‚000 parts‚ a minimum of 10‚000 molds have to be manufactured. Also‚ only one part can be casted at one time‚ which highly slow the process of making all the parts. 2. Using the investment casting method‚ the mold too will have to use multiple molds to cover the quantity of 100‚000 graters. By looking at the size of the grater‚ we assumed that each mold can produce up to from 20-30 parts for each
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Cheddar cheese is a relatively hard‚ pale-yellow-to-off-white (unless artificially coloured)‚ sometimes "sharp" (i.e.‚ acidic)-tasting‚ natural cheese. Originating in the English village of Cheddar in Somerset‚[1] cheeses of this style are produced beyond this region and in several countries around the world. Cheddar is the most popular type of cheese in the U.K.‚ accounting for 51 percent of the country’s £1.9 billion annual cheese market;[2] it is also the second-most-popular cheese in the U
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Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
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Crystal making lab Purpose: To better understand saturated solutions‚ solubility . Analysis: 2. Why was it necessary to heat the water? Be specific. Heating the water allows it to hold much more borax in solution than it could at room temperature. So after the water cooled‚ the ability of the solution to hold the solute inside decreases‚this causes the excess borax in the solution to precipitate in crystal form on the string.When the water at a high temperature‚ water molecules have more kinetic
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Lab report is one way we used during of after an experiment in a laboratory to subtly record and discuss the experiment. During a lab‚ we sometimes can observe only the physical part of the experiment‚ or may be some visible chemical changes. These changes indicate that the experiment we do is successful or not. However‚ in order to understand and achieve more from just simply doing the experiment‚ we write lab report to more profoundly understand the internal meanings of the experiment we do‚ and
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