Bio HL IA CaCl2 concentration and cheese coagulation

소개글

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.

참고 자료

Department of Biochemistry and Molecular BiophysicsUniversity of Arizona, (October 2004), Energy, Enzymes, and Catalysis Problem Set. Retrieved from: http://www.biology.arizona.edu/biochemistry/problem_sets/energy_enzymes_catalysis/01t.html
Douglass G, (n. d.). Milk structure. Retrieved from: https://www.uoguelph.ca/foodscience/book-page/milk-structure
Encyclopedia Britannica, (May 4th 2015). Proteolytic enzyme. Retrieved from: https://www.britannica.com/science/proteolytic-enzyme
Examine Inc, (n. d.). Whey protein. Retrieved from: https://examine.com/supplements/whey-protein/
Jim C, (2007). Proteins as enzymes. Retrieved from: https://www.chemguide.co.uk/organicprops/aminoacids/enzymes.html
Landfeld A, Novotna P, Houska M, (2002). Influence of the amount of rennet, calcium chloride addition,
temperature, and high-pressure treatment on the course of milk coagulation. Czech J. Food Sci., 20: 237–244. Retrieved from: http://www.agriculturejournals.cz/publicFiles/50919.pdf
Nuchanart P, (1974). Effect of Added Calcium Ions on Relative Milk-Clotting Activities of Commercial Milk Clotting Enzymes. Retrieved from: https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6185&context=etd
OpenStax, (June 20th 2016). 12.7 Catalysis. Retrieved from: https://opentextbc.ca/chemistry/chapter/12-7-catalysis/
Paul S, (n. d.). Mechanisms of Coagulation: The principles, the science and what they mean to cheesemakers. Retrieved from: http://www.cheesesociety.org/wp-content/uploads/2011/08/2011-Mechanisms-of-Coagulation-Kindstedt.pdf
Pubchem, (September 16th 2004). Calcium Chloride. Retrieved from: https://pubchem.ncbi.nlm.nih.gov/compound/5284359#section=Top
Richard B, (n. d.). Chymosin (Rennin) and the Coagulation of Milk. Retrieved from: http://www.vivo.colostate.edu/hbooks/pathphys/digestion/stomach/rennin.html
Ruzaina I, Yousif M, Shuhaimi M, Abdullah S, Sharifah K. Yazid A, Manap, (2006). Factors Affecting Milk Coagulating Activities of Kesinai (Streblus asper) Extract. International Journal of Dairy Science, 1: 131-135. Retrieved from: http://scialert.net/fulltext/?doi=ijds.2006.131.135
Sandra S, Ho M, Alexander M, Corredig M, (January 2012). Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy. J Dairy Sci.,20 (1): 75-82
Santos B, Silva C, Domingues J, Cortez M, Freitas J, Chiappini C, Araujo K, (2013). Effect of calcium addition and pH on yield and texture of Minas cured cheese. Arq. Bras. Med. Vet. Zootec., 65 (2): 601-609
The Courtyard Dairy, (June 12th 2013). Rennet in cheese – the science: how does rennet work?. Retrieved from: https://www.thecourtyarddairy.co.uk/blog/cheese-musings-and-tips/rennet-in-cheese-the-science-how-rennet-works/
Theresa P, (October 29th 2017). Enzymes Used in the Dairy Industry. Retrieved from: https://www.thebalance.com/enzymes-used-in-the-dairy-industry-375519
TiiuMaie L, (n. d.). Coagulation of milk. Retrieved from: http://www.umb.no/statisk/nordost/laht_renneting_jurmala.pdf
Zerrin Y, (June 28th 2013). Determination of Rennet Clotting Time by Texture Analysis Method.
Food and Nutrition Sciences, 2013, 4, 1108-1113. Retrieved from: https://pdfs.semanticscholar.org/a150/4475250477a6b5d0854abcf70f14f7720caf.pdf