Making Cheese Lab 1c Cheese-Making is great: Sponsored by Fisher Science Education, G-Bio, and EMC Lab 1c Cheese-Making is great: Shows how biotech has impacted an industry over time (STEM). Introduces scientific methodology (experimental design, data collection (data tables/graphs/data analysis, molecular modeling,conclusions). Introduces quantification and the effects of too many variables on an experiment. Examples of genetic engineered proteins Gets students jazzed/focused the 1st day. Ellyn Daugherty www.BiotechEd.com ellyn@BiotechEd.com

Using STEM to Improve Cheese-making Lab 1c: The Evolution of Cheese-Making Technology lab manual or kit Purpose: Which curdling agent produces the most cheese, the fastest (at the fast rate)? Hypothesis: ______ is expected to produce the most volume of cheese in the shortest amount of time because it ________________.

Milk-Curdling Agents/Procedures Natural occurring bacteria Bacteria starter in yogurt rennin Chymosin (rRennin)

New kit = BTNM-1c

New kit = BTNM-1c

From the lab manual Procedures: 1. Using a 10 mL pipet and pipet pump, transfer exactly 7 mL of whole milk into a labeled, 15 mL conical tube. 2. Using a pre-set micropipet, add 0.25 mL (250 uL) of one of the four curdling agents to the 7 mL of milk. Use either: buttermilk, rennin, chymosin, or dH20 (- control) as assigned by your supervisor. 3. Cap the tube and gently mix by inverting 3 times. Record this “initial time”. __________ 4. Place the milk-containing portion of the tube deep in your armpit, like a thermometer, and incubate it there for at least 15 min. 5. Check for curdling every 5 minutes, recording the time to curdling in minutes. To check for curdling, gently tilt the tube, careful to not breakup any curds. Curds are large lumps of solidified milk. After 15 min, place the tube upright, at room temperature and check for curdling every 15 min for 2 hours. If curdling has not occurred within 2 hours, continue checking once every four hours. With the greatest accuracy possible, record the number of minutes passed until the milk had curdled to the greatest extent. 6. If curdling has not occurred by the end of the class period, bring the tube home (keep at room temperature) and back to class in 24 hours. Keep tube upright so any curds fall to the bottom of the tube.

From the lab manual Using Excel®, the lab supervisor will collect each individual’s data to make a class data table showing multiple replications of the experiment. Averages for each variable group should also be recorded on this data table. Averaged data is the best answer to an experimental question. Can you explain why? 11. Using Excel®, produce two graphs; one which shows the average time to curdling for each enzyme treatment and one which shows the average volume of curds produced by each enzyme treatment. Use the Excel® tutorial if necessary.

Imagine you are an employee at a cheese (curdling) company and you must summarize the results of your experiments and give your supervisor the best answer to the scientific questions asked. Write a conclusion that reports the Results of the experiment (answer to the purpose question) including Evidence and Explanations for your findings. Discuss how well the results support the hypothesis. Identify sources of Possible Errors in the technique that may lead to variations in results (see next slide). Think about the Practical Applications of the results of the experiment. Make a recommendation to the cheese company supervisor about which curdling agent should continue to be the focus of production. Include any variations in the procedures that you think may improve the cheese production. 13. In the biotechnology industry, the work of others is reviewed and “OK’d” by peers. This is called “witnessing”. When you witness data and analysis, check for: Accuracy of statements (and that they make sense) Completeness (R/E/E, PE, PA) Evidence (numerical with units of measurement) Grammatical and spelling errors Make correction and suggestions right on the page, For corrections, strike a single line through the error, correct it, and initial it. For suggestions, write your suggestion in the margin, draw an arrow where it should be placed and initial it.

Computer Modeling of Cow Rennin Using Cn3D, downloadable from NCBI (Tools) …can study the different forms of native and engineered rennin

G-Biosciences’ BS4NM Laboratory Kits Lab 1c The Evolution of Cheese-Making G-Bio’s BTNM-1c kit BS4NM “The rAmylase Project” Models the production of a real biotech product, rAmylase. 10 G-Bio The rAmylase Project Kits http://www.gbiosciences.com/BTSNM.aspx Lab Kits from G-Biosciences, available through FSE or G-Bio, give educators options for student biotech lab skill development.

BS4NM/Fisher Science Education Materials Lists https://www.fishersci.com/content/dam/fishersci/en_US/documents/programs/education/brochures-and-catalogs/catalogs/thermo-scientific-biotech-list-science-catalog.pdf   FSE BS4NMN Lab Materials Support Team: Roger Wedig, Fisher Science Education Sales, roger.wedig@thermofisher.com Lacey Cirinelli, Fisher Science Education Product Support, lacey.cirinelli@thermofisher.com Ellyn Daugherty, BS4NM Author, ellyn@BiotechEd.com