What do you think is the effect of the digestive enzyme on the hard egg white?
Posted on March 7th, 2009 in digestive enzyme | 3 Comments »
chelsea_cruz20 asked:
Have you tried this kind experimentation? Can you describe the hard egg white when it is mixed with the digestive enzyme in water?
I did an experimentation on this and I used Maalox as a digestive enzyme and I don’t see any effect.
Help pls.
Have you tried this kind experimentation? Can you describe the hard egg white when it is mixed with the digestive enzyme in water?
I did an experimentation on this and I used Maalox as a digestive enzyme and I don’t see any effect.
Help pls.
3 Responses
maalox is an anacid not a product that contains enzymes. This experiment (when done with an enzyme) should breakdown the egg white. Seach “egg white digestive enzymes” but do an advance search and click on .edu sites only. That should answer all you questions
Chilled and frozen food can be kept indefinitely just like dehydrated foods as the digestive enzymes can't function without water- a damp environment.
Howell also notes it's possible for complicated substances like bacteria, yeast, and giant proteins to be soaked up into the blood. So what have we learned today about the task and requirement of digestive enzymes and digestive enzyme additions? When there aren't any available enzymes in the cooked and fast foods that we consume, it places a stress on the body ( the pancreas ) – briefly low enzyme levels are related to ageing and degeneration. Edward Howell.