use (1) : helps break down food, nutrients will be absorbed/ dietary components.
Def : proteins made by cells in our bodies and all living organisms
use (2) : increases rate of reaction (without being consumed by the reaction)
can be affected by
temperature and pH
higher/lower pH will decrease the rate of reaction
found in the saliva secreted by the salivary glands
Milk
Rennin (Enzyme)
calcium, vitamin D and potassium
casein (protein)
Nutrition
Def : the body's ability to use and metabolize food
Experiment
Problem : lactose intorlerance
symptoms
Diarrehea
Bloating
Pain / Cramps in belly
Throw up
water bath
Protein / minerals
Material possible
1. Milk (3 types)
2. buret
Topic Ideas
malnutrition and nutrition
investigate the source of protein and food sources
The digestive activity of full cream milk and skim milk
How is the production of digestive enzymes during digestion affected by the type of
milk consumed, in terms of their digestion rates?
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