Philip Harris Rennin Powder - 25g Twenty five grams

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Philip Harris Rennin Powder - 25g Twenty five grams

B8A01958

Product code: B8A01958

Direct Delivery – up to 4 weeks.

Rennin - 25g

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: 25 - 55°C
  • Substrate: Fresh milk
  • Product: Caseinogen forms casein
  • Source: Calf stomach

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
25g
Pack size
25g
Product
Caseinogen forms casein
Product Type
Enzyme Powder
Source
Calf Stomach
Substrate
Fresh Milk
Working Concentration
0.05 - 0.1%
Working pH Range
5.5-6.5
Working Temperature Range
25 - 55°C

Documents

Direct Delivery – up to 4 weeks.

Rennin - 25g

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: 25 - 55°C
  • Substrate: Fresh milk
  • Product: Caseinogen forms casein
  • Source: Calf stomach

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
25g
Pack size
25g
Product
Caseinogen forms casein
Product Type
Enzyme Powder
Source
Calf Stomach
Substrate
Fresh Milk
Working Concentration
0.05 - 0.1%
Working pH Range
5.5-6.5
Working Temperature Range
25 - 55°C

Documents

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