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Temperature and Enzymes

Young scholars compare the times it takes the milk in each of two cups to curdle. They are told that an enzyme that is added to the milk, rennin, is involved in the natural curdling process of milk. Students are asked to consider what relationship, if any exists between the temperature of the milk and the time it takes to curdle.

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Resource Details

5th - 8th
1 more...
Resource Type
Lesson Plans
1 hr
Instructional Strategy
Inquiry-Based Learning
Included Materials
  • Project