18198—Enzymes in Action

Designed for years 11–13 Science and Biology students, this resource is a practical and skills-based booklet on enzymes.

Contributors include leading experts in the fields of enzymes, biochemistry and molecular science, but the science is written at a level suitable for direct use by the students.

Each practical activity is accompanied by a Teacher’s Guide containing information about sourcing materials, lab preparation and model answers. Several case studies examine the use of enzymes in real life situations such as winemaking, meat tenderisation and food preparation.

The booklet is divided into two sections. The first contains lab experiments (that have been tried and tested by teachers) and the second section presents case studies on the use of enzymes in industry and the home.

Examples of topics

• Browning of potatoes
  
• Changing gene behaviour
  
• Eating into protein
  
• Fried chip quality
  
• Juice from apples
  
• Marinade for barbecues
  
• Enzymes in winemaking
  
• Spoiling of food by enzymes
  
• Why cook beans?
  
• Why hang meat?
  ... and others.

1998, 39pp, softback, 297x210 mm, ISBN 0-86476-095-7