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Food Enzymes

The Science Teacher—October 2007

Many students view biology and chemistry as two unrelated, separate sciences; how these courses are generally taught in high schools may do little to change that impression. The study of enzymes provide a great opportunity for both biology and chemistry teachers to share with students the interdisciplinary nature of science. This article describes two laboratory activities that demonstrate the roles of hydrolase and oxidoreductase enzymes found in common foods. The activities are designed to promote student interest and provide practice in scientific-inquiry skills.
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