1) What simple experiment might you perform to test the hypothesis that an enzyme is not used up during the reaction?
2) Meat tenderizer is an enzyme, and so are some laundry products (enzyme detergents used as presoaks). Do any of the properties you investigated today apply to these enzymes? Can you think of any other household or commercial uses for enzymes?
3) What kinds of chemicals might you add to try to speed up the action of an enzyme or to inhibit its action.
4) If proteases such as pepsin and trypsin digest protein, why do not they digest the stomach and small intestine, which are made from proteins?
5) Use an internet search to learn more about the enzyme lactase. What does it break down? How are food products altered for those who do not make adequate amounts of this enzyme?
6) Vist www.mayoclinic.org to learn more about the gallbladder's role in fat breakdown. What dietary changes are suggested following gallbladder removal? Why do you think this is so?