Enzyme Lab

Enzyme Lab
Enzyme Lab
Enzyme Lab
Enzyme Lab
Enzyme Lab
Enzyme Lab
Enzyme Lab
Enzyme Lab
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Word Document File

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22 KB|3 pages
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Product Description
Students will use sliced potatoes and apples to determine the amount of enzymatic action that causes the browning of these 'fruits' as they are exposed to air. The slices are exposed to a fan, water, vinegar, and a control of no treatment. The students will quantify the level of browning and gather data over 30 minutes.
Total Pages
3 pages
Answer Key
Included
Teaching Duration
50 minutes
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$1.50
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