Rennet enzyme was purified by

Options

A. Fleming
B. S. A. Waksman
C. Watson and crick
D. Christian Hansen

Answer

To solve the question about the purification of the rennet enzyme, we can follow these steps:

### Step 1: Understanding Rennet Enzyme
Rennet is an enzyme that is primarily found in the stomachs of calves. It plays a crucial role in the coagulation of milk, specifically in curd formation by acting on the milk protein casein.

**Hint:** Remember that rennet is associated with milk coagulation and is derived from the stomach of young mammals.

### Step 2: Historical Context
The question asks about the purification of the rennet enzyme, which was a significant scientific achievement. It is important to identify the scientist who was responsible for this purification.

**Hint:** Consider the timeline of scientific discoveries related to enzymes and dairy products.

### Step 3: Evaluating the Options
The options provided include:
1. S.A. Waxman - known for discovering streptomycin (antibiotic).
2. Fleming - known for penicillin (antibiotic).
3. Watson and Crick - known for the structure of DNA.
4. Christian Hansen - known for purifying the rennet enzyme.

**Hint:** Eliminate options that are unrelated to the purification of enzymes or dairy science.

### Step 4: Identifying the Correct Scientist
Among the options, Christian Hansen is recognized for his work in purifying the rennet enzyme. This purification process was significant for the dairy industry, particularly in cheese-making.

**Hint:** Look for the name associated with advancements in dairy enzyme purification.

### Step 5: Conclusion
Based on the historical contributions and the context of the question, the correct answer is Christian Hansen. He is credited with bringing the rennet enzyme into a purified form, which revolutionized curd production from milk.

**Final Answer:** The rennet enzyme was purified by Christian Hansen.