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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat. This lesson guide includes background information about digestion, enzymes, and proteins.
- 5 to 10 minutes
- 30 to 45 minutes
- $1 - $5 per group of students
- Ages 8 - 14
- Activity, Experiment/Lab Activity, Lesson/Lesson Plan
- English
Quick Guide
Materials List (per group of students)
- 2 clear, resealable plastic bags, sandwich size
- 1/2 slice of turkey luncheon meat
- 1/2 tsp of meat tenderizer, or papaya enzymes (available at health food stores)
- Plastic, serrated knife
Subjects
-
Life Sciences
- Cells
-
Human Body
- Muscles and Skin
- Digestion
- Health and Nutrition
-
Physical Sciences
-
Chemistry
- Chemical Reactions
-
Chemistry
-
Mathematics
-
Data Analysis and Probability
- Data Analysis
- Data Collection
-
Number and Operations
- Fractions
-
Data Analysis and Probability
-
The Nature of Science
-
The Scientific Process
- Conducting Investigations
- Gathering Data
- Formulating Explanations
- Communicating Results
-
The Scientific Process
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- see color
- touch
Learning styles supported:
- Involves teamwork and communication skills
- Involves hands-on or lab activities
Other
Components that are part of this resource:
Includes alignment to state and/or national standards:
This resource is part of:
Access Rights:
- Free access
By:
- Moreno, Nancy P. ; Tharp, Barbara Z.
Rights:
- All rights reserved, Baylor College of Medicine, 2011
Funding Sources:
- National Institute of Environmental Health Sciences, R25 ES10698
- National Center for Research Resources, R25 RR13454