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Experiment: A comparison of home-made marinades

YearRangeCurriculumStrand

9-10
11-13

Lower Secondary
Upper Secondary

Science

Technology

Material World

Technological Knowledge

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

Metadata

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