Experiment: A comparison of home-made marinades
| Year | Range | Curriculum | Strand |
|---|---|---|---|
9-10 |
Lower Secondary |
Science
|
Material World
|
Download worksheet
Overview
In this experiment, students measure and compare the protein-digesting activity of five fruits or vegetables commonly used in marinades. This would suit years 9–12 and needs to be left overnight.
Purpose
This experiment will help students to better understand the function of enzymes.
Keywords
Enzyme, protease, marinades, meat tenderisers
Useful links
Enzyme action
You could also try this student activity on the Science Learning Hub
www.sciencelearn.org.nz/Contexts/Digestion-Chemistry/Teaching-and-Learning-Approaches/Enzyme-action
Metadata
- Published:
- 08 June 2012
