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Carolina BioKits®: Enzymes and the Science of Cheesemaking (with perishables)

$79.00
(in stock)

Description

Give your students hands-on experience in the biology and chemistry of cheesemaking. Using the kit, they learn about the connection between enzymes, pH, and microbes and study their role in the cheesemaking process. Students then explore the use of microbial rennet to coagulate milk, and design and perform an experiment to study the conditions affecting coagulation. Kit supplies enough materials for 30 students working in pairs and includes free 1-year access to digital resources that support 3-dimensional instruction. Note: Kit ships with the perishable material included.

Specifications

Shipping Information or Purchase Restrictions
  • Exclamation icon This item contains living or perishable material and ships via 2nd Day or Overnight delivery.
What’s Included:
  • 1 Rennet, 50 mL 
  • 11 Instant Nonfat Dry Milk, 1-qt Pkg
  • 3 Vinegar, 30 mL
  • 1 Cheesecloth, 5 sq yd
  • 48 Pipet, 3 mL
  • 64 Stirring Sticks, Wood
  • 1 Calcium Chloride, Anhydrous, 9 g
  • 1 Carolina Science Online® Resources (1-year subscription)
  • 1 Teacher’s Manual with Reproducible Student Guide
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Needed But Not Included:
  • 1 Container with Lid, 1 L
  • 30 Beaker, 400 mL
  • 30 Beaker, 600 mL
  • 15 Graduated Cylinder, 250 mL
  • 15 Graduated Cylinder, 50 mL
  • 15 Thermometers, 0 to 100° C
  • 7 to 10 Hot Plate
  • 30 Funnels, 10 cm
  • 30 Small Containers, 0.5 to 1.0 mL
  • 2 Distilled Water, 1 L
  • 1 Balance, 1 g
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Return Policy:

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