Studying historical experiments
- The enzymes within digestive juices dissolve food (chemical action).
- Grinding up food beforehand (mechanical action) helps enzyme action.
Put the following in a bain-marie at 37°C:
- test tube 1 containing a piece of meat and water;
- test tube 2 containing a piece of meat and gastric juices;
- test tube 3 containing a piece of minced meat and gastric juices.
Leave for two hours and then observe what has happened.
- The meat in tube 1 remains intact.
- The meat in tube 2 has dissolved.
- The meat in tube 3 has dissolved more than the meat in tube 2. This is because it had been minced.