Enzymes


Physiology Enzymes


The following enzymes are commercial grade. These enzymes may be stored at 5° Alpha-Amylase


Fungal. Granules. Breaks starch into the form of maltose. 100 g per bottle.


202350 Per bottle Bacterial Protease


Granules. Converts protein to amino acid. 100 g per bottle.


202390 Per bottle Pectinase


Bacterial Amylase Liquid. Breaks starch into dextrins. 100 mL per bottle.


202360 Per bottle


Liquid. Used to break down fruit into fruit juice. 100 mL per bottle.


202380 Per bottle Amyloglucosidase


Liquid. Breaks starch into dextrose. 100 mL per bottle.


202370 Per bottle Microbial Rennet


Used for production of cheese. 100 mL per bottle. 202375 Per bottle


Termamyl


A heat-stable bacterial alpha-amylase. This enzyme is used in the starch, alcohol, brewing, and sugar industries for high-temperature lique- faction of starch containing mashes. Also used in the textile industry in high-temperature and continuous desizing processes and in the deter- gent industry to remove starch-based stains. 100 mL per bottle.


202410 Per bottle


Teacher’s Choice Carolina Exclusive


C for up to 1 year without appreciable loss of activity.


202606P Carolina BioKits: Enzymes and the Science of Cheesemaking (with perishable)


New! Carolina BioKits®


202270 Exploring Enzymes and Evolution Through Lactose Intolerance Kit


New! Exploring Enzymes and Evolution Through Lactose Intolerance Kit


Provide a hands-on enzyme lab that incorporates real-world aspects about lactose intolerance. This lab integrates topics including evolution, single nucleo- tide polymorphisms, geography, physiology, and the use of controls. Students test baby formula, milk, and other controls in the presence and absence of lactase, and measure the activity of the enzyme by using glu- cose test strips. Materials are sufficient for 8 groups of students working in groups of 4.


202270 Per kit 42 202273 Experimental Enzymology with Catalase Kit


New! Experimental Enzymology with Catalase Kit


For 32 students working in 8 groups of 4. With this kit, students explore the basics of enzymes. Students investigate the enzyme catalase that enhances the decomposition of hydrogen peroxide, a toxic by- product of cellular metabolism. They determine how enzyme and substrate concentration affect enzyme activity by graphing rate vs. concentration. They then examine how temperature and pH affect catalase activity by graphing rate vs. temperature and rate vs. pH. By adjusting enzyme concentration, substrate concentration, temperature, and pH, students opti- mize the conditions for the enzymatic reaction.


202273 Per kit carolina.com :


Enzymes and the Science of Cheesemaking


Give your students hands-on experience in the biol- ogy and chemistry of cheesemaking. Using the kit, they learn about the connection between enzymes, pH, and microbes and study their role in the cheese- making process. Students then explore the use of microbial rennet to coagulate milk, and design and perform an experiment to study the conditions affect- ing coagulation. This kit supplies enough materials for 30 students working in pairs. Note: Order the kit with the perishable material included or with a pre- paid coupon to request perishable material later at your convenience. Contact us or return the coupon to request delivery of perishable material.


202306 202306P Kit (with perishable)


Kit (with prepaid coupon) Each Each


Physiology


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