Bio HL IA CaCl2 concentration and cheese coagulation

소개

본 문서는 2021 May session에 제출한 IB Bio HL Internal Assessment입니다.
Research Question은 How does different mass (g) of calcium chloride (g) affect time (s) required for milk to coagulate facilitated by the enzyme rennin?입니다
식품 가공 혹은 enzyme denaturation을 주제로 하고 싶으신 분에게 도움이 될 것입니다

목차

1. Research Question

2. Background Information

3. Variables
1) Independent and Dependent Variable
2) Control Variables

4. Apparatus

5. Method- manipulation and control of variables

6. Method- choice of data processing and presentation

7. Data Collection and Analysis
1) Raw Data Table
2) Processed Data Table

8. Data Analysis

9. Conclusion

10. Evaluation

11. Appendix

본문내용

Research Question
How does different mass (g) of calcium chloride (g) affecttime (s)required formilk to coagulatefacilitated by the enzyme rennin?

Background Information
Often I make homemade cheese using milk and rennet. When I first tried to make cheese at home, I failed making cheese several times because curd did not formed. However, when I usedhigh calcium milk, with higher calcium in it compared to ordinary milk, I succeed to get enough curd and therefore could make homemade cheese for the first time. This made me to guess that calcium has significant effect on milk coagulation process, and I became curious about the relationship between calcium content and milk coagulation process. Therefore, I conducted an experiment to investigate about how different calcium concentration affects clotting time of rennet while coagulating milk.

Enzyme is a protein, which acts as a biological catalyst by lowering activation energy for reactions, and therefore speeding up reactions.

참고자료

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