Enzymes involved in digesting starch, proteins and fats are listed. The sources of these enzymes are identified on an animated model of a human body. The adaptations of the small intestine are described, including musculature for peristalsis and villi for absorption. The film finishes with an overview of digestion.
Students could create a flow diagram that explains the digestive process and on which they note different stages where food is broken down and the enzymes involved.
They could conduct an experiment whereby they use amylase (either commercially available or in saliva) to break down starch, which they test before and after to see the change.
Discuss with the class the idea that each enzyme has a set of optimum conditions in which it will work best and relate this to their position in the body.