1. Enzyme Activity and Starch Breakdown | Investigating the effect of tea on amylase activity, measuring time for starch hydrolysis, and recording results in a structured table.

2. Experimental Variables and Controls | Identifying independent variables, explaining the role of a control sample, and justifying the use of a water bath for temperature regulation.

3. Experimental Accuracy and Error Analysis | Recognizing errors in the procedure, suggesting improvements, and evaluating the reliability of results.

4. Testing for Reducing Sugars | Describing the Benedict’s test to confirm the presence of reducing sugars after starch breakdown.

5. Microscopy and Measurement | Measuring the width of a villus from the small intestine, calculating actual size using magnification, and comparing structural differences between villi.

6. Digestive System Comparisons | Analyzing small intestine length in different animals, plotting data on a bar chart, and correlating intestine length with dietary habits.