Proteins are an important part of the study of biology and genetics.
Their complicated structures make them difficult for many students to understand. Students need a hands-on investigation of how and why proteins act as they do in order to relate common protein action to more complicated protein reactions. The instructor will then explain to students the sources of proteins and how coagulation aids in th absorption of proteins by living things. Students will be asked to name different sources of protein in foods other than meat. Students will begin to investigate the coagulation of protein by observing, at home or in the classroom, the changes in nonfat milk when that milk becomes exposed to the air.