THE DEPORTMENT OF RENNET. 47 
acidity, at the same time making tests with rennet extract on 
the same milks, for comparison. 
QUESTIONS ON CHAPTER V. 
1. What is the effect of acid in the milk on rennet action? 
2. What is the effect of alkali on rennet action? 3. What is 
the effect of water in the milk on rennet action? 4. What is the 
effect of salt in the milk on rennet action? 5. What is the effect 
of temperature on rennet action? 6. At what temperature is 
rennet action destroyed? 7. What is the effect of anesthetics 
on rennet? 8. Is the time of curdling milk inversely propor- 
tional to the strength of the rennet solution? 9. What part of 
the ash of the milk is essential for rennet action? 10. What is 
the effect of boracic acid on rennet action? 11. What is the ef- 
fect of formaldehyde on rennet action? 12. What is the effect 
of acidity of milk on the curdling power of the pepsin solution? 
13. What is the chemical reaction of pepsin solution and rennet 
extract ? 
