Cheese Lab Conclusion

Class Data	Time to Curdle (Minutes)
Curdling Agent:	Chymosin	Rennin	Buttermilk	Milk (Control)
Acids	5	5
Bases
Cold
Hot	5	10
Temp. Control	15	15
pH Control	15	10
Average of Controls

Derek Fung P5

9/18/15

Cheese Lab Conclusion

In the Cheese Lab, we were looking for the optimal conditions and curdling agents for making cheese. From the results we gathered from everyone doing the lab, we found that the one with Rennin, in an acidic and hot environment, was the most effective at producing curds. The evidence we found in everyone’s experiments, which is shown in the graph above, is proof that the one in a hot environment produced more than the cold environment. The same goes when comparing the Acidic environment results to the Basic Environment. The reason for this is that when the substrate is put in a cold environment, the amount of activation energy needed to create products increase, due to the cold changing the shape of the substrate. When the thing is put in a basic environment, this also slows down the process, due to its effect on the active site. Because of these effects, there were no results produced when they were put in those environments.

During this lab, there may have been errors produced by others or by my group. Some of those errors I believe may have affected the results of the graph. One I believe is that we may have miscalculated the amount poured in when we were adding milk to the test tube and our enzyme. The effect of this could make it so that if there was too much enzyme, but too little substrate, then the effects would happen faster. Same goes for the opposite, where there is too little enzyme, and too much substrate, resulting in a very slow time. Another error that could have caused problems is the time. When people were pouring the enzymes in the test tubes, they may have not put the test tube in the required location in time. The time after the enzyme was inserted into the tube and the time before the test tube was put in their environment could affect the results. For example, the enzyme would have already began making curds before it was put in their environment, giving the subject a head start in the process. My suggestions when doing this lab is by being observant when pouring the milk and enzymes, and making sure when the enzyme is inserted into the tube, put it into their environment immediately, and don’t forget to check the time!

The purpose of this lab was to study the process of chemical reactions on milk to cheese. This is related to the many lessons on chapter 2, which we did in class, and also about activation energy. This same experiment could be reapplied to other things, such as knowing the amount of activation energy needed or, the process of chemical reactions.