Chemical and physical process of digestion lab activity 2

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Chemical and physical process of digestion lab activity 2

Transcription 1 Chemical Processes of Digestion Objective: In order to achieve this objective, you will need to be able to: Name the major enzymes that are involved in the digestion of proteins, fats, and carbohydrates and the end products. Measure the digestion of digestion of proteins, fats, and carbohydrates.

Explain the role of bile in the digestive process. Discuss the possible role of temperature and ph in the regulation of enzyme activity. Enzyme Action General supply area: Test tubes and test tube rack Wax markers Large beakers Water bath set at 37C if not available, incubate at room temperature and double the time Ice water bath Hot plates Chart on chalkboard for recording class results Supply area 1: Work in groups of 3 or 4, with each group taking responsibility for setting up and conducting one of the following experiments.

Each group should then communicate its results to the rest of the class by recording them in a chart on the chalkboard. All members of the class should observe the controls as well as the positive and negative examples of all experimental results.

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Additionally, all members of the class should be able to explain the tests used and the results observed and anticipated for each experiment. Note that water baths and hot plates are at the general supply area.

Use the hot plates to prepare boiling water at the beginning. Place a few boiling chips and about ml water into a mlbeaker and bring to a boil. From the general supply area, obtain a test tube rack, 10 test tubes, and a wax marking pencil.

From supply area 1, obtain a dropper bottle of distilled water and dropper bottles of maltose, amylase, and starch solutions. Since in this experiment you will investigate the hydrolysis of starch to maltose by salivary amylase the enzyme produced by the salivary glands and secreted into the 3 mouthit is important to be able to identify the presence of these substances to determine to what extent the enzymatic activity has occurred.

Thus controls must be prepared to provide a known standard against which comparisons can be made. Starch decreases and sugar increases as digestion occurs, according to the following equation: Chart 1 below outlines the general procedures.

Chemical and physical process of digestion lab activity 2

Two students should prepare the controls tubes 1A to 3A while the other two prepare the experimental samples tubes 4A to 6A. Mark each tube with a wax pencil and load the tubes as indicated in Chart 1, using 3 drops of each indicated substance.

Boil tube 4A for 4 minutes prior to starting the incubation. Place all tubes in a rack in the water bath or ice for approximately 1 hour.

While these tubes are incubating, proceed to the next section.Play a game of Kahoot! here. Kahoot! is a free game-based learning platform that makes it fun to learn – any subject, in any language, on any device, for all ages!

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Knowledge Base

Our mission is to help you eat and cook the healthiest way for optimal health. Physical digestion is the physical process of breaking down food into smaller pieces that can easily be accessed by digestive enzymes, without making any chemical changes, whereas chemical digestion refers to the process through which the mammalian body further breaks down food substances into small.

A condition in which there is a shift in the acid-base balance of the body to have more acid than normal, often causing the pH of the blood and body tissues to fall below the healthy range (). Lab 8 - Chemical and Physical Processes of Digestion (p) Introduction: In this lab, I will study how digestion of carbohydrates, proteins, and fats occurs.

I will define Key Terms that describe what will occur in the experiments; I will conduct an experiment for each Activity and provide all resulting Data as well as answer Questions from. p. 1 1 2 0 He alth Fire Re activity Pe rs onal Prote ction 2 1 1 E Material Safety Data Sheet Rosin (Gum) MSDS Section 1: Chemical Product and Company Identification.

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