Digestive Enzymes (Biology)

Variables to compare to draw conclusion
1. Nutrition values
2. Calories
3. Rate of Reaction
4. amount of casein extracted
5. shelf time
  1. long
  2. expiration date
6. Color change
  1. iodine solution
Enzyme
1. use (1) : helps break down food, nutrients will be absorbed/ dietary components.
2. Def : proteins made by cells in our bodies and all living organisms
3. use (2) : increases rate of reaction (without being consumed by the reaction)
4. can be affected by
  1. temperature and pH
    1. higher/lower pH will decrease the rate of reaction
5. found in the saliva secreted by the salivary glands
Milk
1. Rennin (Enzyme)
2. calcium, vitamin D and potassium
3. casein (protein)
Nutrition
1. Def : the body's ability to use and metabolize food
Experiment
1. Problem : lactose intorlerance
  1. symptoms
    1. Diarrehea
    2. Bloating
    3. Pain / Cramps in belly
    4. Throw up
2. water bath
3. Protein / minerals
4. Material possible
  1. 1. Milk (3 types)
    1. 2. buret
Topic Ideas
1. malnutrition and nutrition
2. investigate the source of protein and food sources
3. The digestive activity of full cream milk and skim milk
4. How is the production of digestive enzymes during digestion affected by the type of milk consumed, in terms of their digestion rates?
5. How well can lipid removed milk (soy milk& skim milk) be consumed in substitution of full-cream milk, in term of its nutritional value and its impact on human health
Lactose
1. Glucose + Galactose
2. Lactaid
3. lactic acid bacteria
4. Lipoxygenase

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Digestive Enzymes (Biology)

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	Created by Michelle Lo over 6 years ago