Design and Technology/Biology KS3: The science behind protein

WARNING: contains behaviour which could be imitated.

Rugby player Danny Cipriani highlights the importance of protein to help him train, whilst presenter Stefan Gates performs an experiment to extract the protein from a glass of milk.

We find out about protein's importance in building and repairing body tissue, and about the amino acids that form them.

The difference between plant and animal proteins are highlighted, along with the nine essential amino acids we all need in our diets.

Stefan Gates extracts the solid milk protein from an ordinary glass of milk.

This clip is from the series Gastro Lab.

Teacher Notes

Strict vegetarians called vegans get their protein from plant based sources, such as beans, nuts, lentils and pulses.

Students can be asked to choose a recipe that is usually made with animal based proteins and modify it for a vegan.

Students can be asked to look up some recipes to show how complete (animal based) proteins foods are complemented by incomplete protein foods (plant based), for example, pasta with a meat sauce.

Curriculum Notes

This clip will be relevant for teaching Biology and Food Technology at Key Stage 3 in England, Wales and Northern Ireland, and 3rd Level in Scotland

More from Gastro Lab

The science behind carbohydrates
The science behind dietary fibre
The science behind fat
The science behind hydration
The science behind vitamins and minerals