A10 : Proteolytic Effect of Fruit Enzyme Homogenate on Beef with Varying Degrees of Doneness


Students Ethan Chiang
School HCDSB - St. Andrew Elementary School - Oakville
Level Junior 7/8 - Grade 8
Group Group 3 - Life Sciences I
Abstract The objective of this study was to investigate the proteolytic effect of fruit enzyme homogenate on beef with varying degrees of doneness (raw, rare, medium rare, medium, well-done), including to determine which doneness level of beef protein could be degraded the most for optimal health, and to discover which fruit enzyme, pineapple or kiwi has stronger proteolytic activity on beef protein digestion.
Awards
Group Award Prize
Hillfield Strathallan College Awards of ExcellenceHillfield Strathallan College Awards of Excellence - Life Sciences Award$ 100
Dr. M. Doyle AwardDr. M. Doyle Biology Award$ 250
Plaque, and trophy for winner's school
Merit AwardsGold Merit Award$ 100
Grand AwardsRoy Middleton Memorial Award
Canada-Wide Science Fair Trip AwardsCanada-Wide Science Fair Trip Award