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.
This experiment will help students to better understand the function of enzymes.
Download the worksheet below.
Fruits also yield a number of useful enzymes that can be utilised around the home, explore this further in the article Fruit enzyme uses.
You could also try the Enzyme action activity with your class and investigate the effect that fruit purees (pineapple, kiwifruit, peach) have on the setting of party jellies.
See our Enzymes Pinterest board for more resource ideas.