Students onto Junket

I don’t have fond childhood memories of Junket, the custard-like dessert made from milk, sugar and flavouring. Perhaps due to my suspicion of any food created from a tablet.

However, the ever-resourceful Mr Grahame Binns has harnessed the power of Junket to demonstrate to students heat energy and enzyme reactions.

You see, Junket contains the rennin enzyme which helps break down the proteins in milk to give Junket its soft, creamy, pudding-like texture.

Year 9 Science students experimented with Junket tablets to investigate the effect of temperature on enzyme activity using the enzyme rennin. They looked at why anabolic reactions require energy and the difference between anabolism and catabolism.

This was a fascinating, hands-on learning experience and a much better use of this dessert.