The experiment that the Scientists, listed above, will be performing is about the curdling of milk and how it is affected by pineapple juice, and pineapple enzymes. The Scientists’ problem is whether or not pineapple juice will affect the coagulation (or curdling) of milk. The independent variable in the experiment will be what is added to regular milk (nothing, pineapple juice, or bromelain), the dependent variable will be the speed of the milk curdling. The constant of their experiment will be the amount of time that the milk is observed, and the control will be regular milk by itself. The Scientists first began by studying how and why milk curdles. The process is known as coagulation and does not always mean it is spoiled. During they
…show more content…
This causes the proteins to unwind or unfold to make it possible to interact with and clump together in different way than before when they were properly wound and folded. This process is known as protein denaturing. They also found that coagulation could be sped up by the addition of the multitudinous complex of enzymes Rennin, or Rennet, which was originally extracted from the stomachs of calves, but now the enzyme responsible for the coagulation process is formed bio technically. That enzyme is known as Chymosin and what it does is breaks down the protein Casein and allows it to bind together with other casein molecules in clumps by unwinding and unfolding the protein(Janice Lawandi, 2015) and by damaging the micelles that hold the proteins in place keeping them suspended in the liquid form. (sciencebuddies.org, …show more content…
The Scientists will test this hypothesis by purchasing a kit to build a turbidimeter, a device that shows the turbidity of, in this case, milk (how curdled the milk is). The Scientists will observe each glass of milk for one week, or 168 hours and the whole time be observing the turbidity of the milk. After a week for each glass of milk, the Scientists will then use the data recorded during the experiment to determine which glass has the most light shining through it, meaning that it has coagulated the most throughout the time of a
This causes the proteins to unwind or unfold to make it possible to interact with and clump together in different way than before when they were properly wound and folded. This process is known as protein denaturing. They also found that coagulation could be sped up by the addition of the multitudinous complex of enzymes Rennin, or Rennet, which was originally extracted from the stomachs of calves, but now the enzyme responsible for the coagulation process is formed bio technically. That enzyme is known as Chymosin and what it does is breaks down the protein Casein and allows it to bind together with other casein molecules in clumps by unwinding and unfolding the protein(Janice Lawandi, 2015) and by damaging the micelles that hold the proteins in place keeping them suspended in the liquid form. (sciencebuddies.org, …show more content…
The Scientists will test this hypothesis by purchasing a kit to build a turbidimeter, a device that shows the turbidity of, in this case, milk (how curdled the milk is). The Scientists will observe each glass of milk for one week, or 168 hours and the whole time be observing the turbidity of the milk. After a week for each glass of milk, the Scientists will then use the data recorded during the experiment to determine which glass has the most light shining through it, meaning that it has coagulated the most throughout the time of a