Philip Harris Rennet (Rennilase) - 50ml

Code: HE1006290

Pack size: 1

Stock: In stock

Your Price: £8.85 exc VAT

RRP: £8.85 exc VAT

Description

Specifications

Rennet (Rennilase) ‐ 50mlPlease note that none of our enzymes are to be considered as being of Food Grade Standard
They are only suitable for use in education
Working Concentration: 0.05 ‐ 0.1%
pH range: 5.5 ‐ 6.5
Temperature range: 30 ‐ 50¼C
Substrate: Fresh milk
Product: Caseinogen, forms casein
Source: Fungal, Rhizmucor mieheiA milk clotting agent
Casein binds with calcium to form casinate causing milk to gelIt's good practice to store enzymes in a refrigerator (5¼C 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% solutionGlossary: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

Group 1	Science
Group 2	Biology
Group 3	Structure Function & Living Organisms
Group 4	Nutrition & Digestion
Industry Sector	Rail
Style Code	FE00000569

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Your Price: £8.85 exc VAT

RRP: £8.85 exc VAT

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