Philip Harris Rennet (Rennilase) - 25ml Twenty five millilitres
Philip Harris Rennet (Rennilase) - 25ml Twenty five millilitres
Product code: A1683589
Product Description
Rennet (Rennilase) - 25ml
Please note that none of our enzymes are to be considered as being of Food Grade Standard and are not fit for human consumption. They are only suitable for use in education.
- Working Concentration: 0.05 - 0.1%
- pH range: 5.5 - 6.5
- Temperature range: 30 - 50°C
- Substrate: Fresh milk
- Product: Caseinogen, forms casein
- Source: Fungal, Rhizmucor miehei
A milk clotting agent. Casein binds with calcium to form casinate causing milk to gel
It's good practice to store enzymes in a refrigerator (5°C approx.). This should give a shelf life of 12 months without significant loss of activity.
All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:
- Cellulase is supplied as 2g powder - 1g in 100ml gives a 1% working solution
- Pectinase supplied as 100ml - 1ml diluted to 100ml gives a 1% solution
Glossary:
- pH - Recommended range for maximum activity
- Temperature - recommended range for maximum activity
- Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time.
- Substrate - substance to be reacted with the Enzyme, and appropriate concentration
- Product - substance produced by breakdown of the substrate
- Source - origin of the Enzyme
Further Information
- Age Recommended from
- 11 Years
- Brand
- Philip Harris
- Enzyme Pack Size
- 25ml
- Pack size
- 25ml
- Product
- Caseinogenforms casein
- Product Type
- Enzyme Solution
- Source
- FungalRhizmucor miehei
- Substrate
- Freash Milk
- Working Concentration
- 0.05-1%
- Working pH Range
- 5.5-6.5
- Working Temperature Range
- 30 - 50°C
Documents
Rennet (Rennilase) - 25ml
Please note that none of our enzymes are to be considered as being of Food Grade Standard and are not fit for human consumption. They are only suitable for use in education.
- Working Concentration: 0.05 - 0.1%
- pH range: 5.5 - 6.5
- Temperature range: 30 - 50°C
- Substrate: Fresh milk
- Product: Caseinogen, forms casein
- Source: Fungal, Rhizmucor miehei
A milk clotting agent. Casein binds with calcium to form casinate causing milk to gel
It's good practice to store enzymes in a refrigerator (5°C approx.). This should give a shelf life of 12 months without significant loss of activity.
All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:
- Cellulase is supplied as 2g powder - 1g in 100ml gives a 1% working solution
- Pectinase supplied as 100ml - 1ml diluted to 100ml gives a 1% solution
Glossary:
- pH - Recommended range for maximum activity
- Temperature - recommended range for maximum activity
- Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time.
- Substrate - substance to be reacted with the Enzyme, and appropriate concentration
- Product - substance produced by breakdown of the substrate
- Source - origin of the Enzyme
Further Information
- Age Recommended from
- 11 Years
- Brand
- Philip Harris
- Enzyme Pack Size
- 25ml
- Pack size
- 25ml
- Product
- Caseinogenforms casein
- Product Type
- Enzyme Solution
- Source
- FungalRhizmucor miehei
- Substrate
- Freash Milk
- Working Concentration
- 0.05-1%
- Working pH Range
- 5.5-6.5
- Working Temperature Range
- 30 - 50°C